August 3, 2017 - 1:33pm
What function does accent have in professional oven
hi there just wondering what you would use a vent for in a professional oven. Thanks
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What function does accent have in professional oven
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Some pro ovens have a sealed baking chamber.Whatever evaporation happens inside the chamber stays in the chamber until the vents are opened. Home ovens usually have a built-in vent and it is designed to meter the flow of new incoming air and the release of some heat and moisture from the baking chamber.
Sealed ovens with manual vents give you much more flexibility in evaporative control. A small amount of steam injected in a sealed chamber remains there until the vents are opened. With a home, vented oven one must constantly reintroduce new steam to replenish the escaping steam.
thanks alot for that. Does that mean if im using pro oven i inject steam at beginning of bake and after 20 minutes vent to ensure a dry oven for hard crust ...or perhaps vent in the final third of the bake i.e. 30 minutes? Or is there any need to vent at all?
I have not operated an oven with a sealed baking chamber but I have observed them in use. The baker loads the oven, closes the door then presses a "steam" button for a few seconds. This blasts a quantity of steam into the chamber to hydrate the dry air in an effort to keep the dough from skinning over. After some predetermined amount of time, usually different for each type of bread, the vent is opened and evaporation takes place. Now the humid air has some place to go (escape) while being replenished with new, dry hot air.
On new ovens with digital controls all of the timing can be programmed in advance. Load the oven, close the door, press a button and the computer takes over from there, adding a measured amount of steam and opening the vents at a predetermined time.
thats perfect thanks jmtv