Evaluation of the performance of a wood-fired bakery oven using in situ measurements
Journal article, 2013
Experimental measurements to support improvements in the design and performance of ovens were performed on in situ wood-fired bakery ovens (WFBO) in order to evaluate the dependence of the quality of the bread produced on different process conditions that originate from the design of the oven, the temperature profile and the wood used in combustion. Temperatures were taken in different positions and the amount of inlet air entering the combustion chamber, along with the determination of quality parameters of the bread produced, are used. Analyses of the heat transferred to the bread during the baking process and the heat distribution in the oven were also performed. The results show that the quality of the bread shows a dependence on the distribution of heat and its intensity inside the baking chamber due to the temperature being non-uniform, even with steady temperature conditions in the oven. The heat intensity is affected by burning different wood species. The varying baking time used by the bakers is an additional factor that resulted in a nonuniform quality of the final product. Furthermore, the differences in the layers of sand that are under the oven base give rise to variations in conduction during the baking process and thus impact on the quality of the final product. Reducing the distance between the base and roof of the oven may increase the contact between the hot gases and the dough and result in a better distribution of heat in the baking oven.