• Bongard Rack Oven Manual

The Bongard Cervap series is often called the “Rolls-Royce”of deck ovens. Since 1967, when the company was granted a worldwide patent for a circular steam tube oven with a steel furnace, Bongard has succeeded in combining the responsiveness of a cyclothermic oven and the superior baking performance of a steam tube oven. In the beginning, the BONGARD company manufactured. All types of products baked in a Bongard “Cervap” oven. Operation in manual mode.

Bongard Rack Oven Manual

Soleo is an electric Modular type deck oven designed to bake all types of breads, pastries and Danish products. Available in 2, 4 or 6 trays 400×600 mm or 3 trays 460×660 / 460×760 mm trays, it can be configured according to the user’s needs: number of decks, deck height, with or without steam, on stand or on a proofer. Its modular conception allows the oven to be upgraded at a later time. Made from high quality materials and fitted with casters, the Soleo ovens can easily be moved into place and are easy to maintain and service. Technical Features M2 M3 M4 M6 Width Oven width 980 mm 1815 mm 1730 mm 1610 mm Useful baking width 620 mm 1455 mm 1370 mm 1250 mm Overall depth, with or without steam generator (incl.

Bongard Deck Ovens Being the best in the world in anything makes a very loud and impressive statement, and that’s just what Bongard Deck Ovens bring to the table. Make that the bakers table. These ovens are preferred by the world’s best at what they do— artisan bakers so named because they are highly skilled and consummately trained at baking bread and other goods. They know everything, every nuance, when it comes to creating one of the first foods in civilization, coming after the grinding stone was first used to crush grain 10,000 years ago. It may not have resembled bread as we know it today, but it became a staple of every household where even in Ancient times, bread was synonymous with being fed and nourished. Baking true artisan bread has been compared with the making of a fine wine so, needless to say, every piece of equipment in the mixing and baking process is critical— and nothing more so than the oven.

As exclusive distributors of Bongard Deck Ovens, FBM Baking Machines provides the highest quality deck ovens and machines to the artisan bakers and pastry chefs all across the United States. We have been doing this for more than 30 years, working with artisan chefs in getting the most out of their ovens and, most importantly to them, keeping their patrons satisfied whether they are baking for dozens or hundreds in a given business day. Whether the baking is done by intricately controlled steam generated by a gas-fueled deck furnace or via electricity, the deck oven is unsurpassed wherever the best bread is being baked from Italy to Indiana. Deck ovens are in demand for commercial baking because they are known for being able to provide consistent heat throughout the cooking chamber, at the same time the heat being delicately manipulated throughout the backing process. Steam systems control heat provided to each deck. They meet the challenge of baking many loaves of bread in a relatively brief time span, with a perfect crust encasing the deliciousness inside. It’s a delicate balance of quantity and quality.

There are so many kinds of bread products in demand as consumers try to escape the mass-produced concoctions from commercial bakeries that have passed for bread in the United States since the dawn of the 20 th Century. Deck ovens not only provide consistent heat but retain it at a high level, giving the artisan baker much needed control over the process. That heat retention, by the way, makes bakery ovens more energy efficient during the course of a day.

The valve should be either all the way on or all the way off (this is one reason why many manufacturers have switched to switches and buttons). Oftentimes, the furnace doesn’t kick on because the homeowner thought that the valve should only be partially turned for safety reasons. Miller furnace thermostat. Insufficient Gas Supply The last bit of troubleshooting to perform on your own is to make sure the gas valve is turned fully on so the furnace has a sufficient supply to fire up the system.

Artisan breads, which include the standard loaves as we know them, are more popular than ever and can be flavored and even fermented, produced in all shapes and sizes. Deck ovens, relying on conduction heat, were so named because the heat traveled up from the bottom, or deck, which was originally a heated stone. See our assortment of high-grade steel commercial ovens below to see why Bongard is the best choice for whatever deck oven need you may have. With deck ovens like the Cervap, the Soleo, and the Omega, Bongard has an elite deck oven for everyone. Your divine design study guide.