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Established in 1982, YaXingFa is a family-directed organization with extensive experience in supplying a wide range of high-quality baking equipment products. YaXingFa serves a variety of applications including product sales and machine servicing of artisan bakeries, factory producers, institutional organizations, and supermarket chains.
Our baking equipment selection represents quality machinery produced by quality manufacturers with decades of combined experience in the baking industry. This, coupled with our own market experience, provides our clients with modern dependable machinery backed by solid and productive organizational support.
Pizza ovens are specially optimized for pizza. They reach higher temperatures than traditional baking ovens and usually do not come with any steam.
All our pizza ovens come with masonry bottoms.
These ovens are traditionally used with a hand peel or an oven peel to load and remove pizza.
You need a deck oven to produce artisanal style bread with a great oven springs. Deck ovens are versatile and can bake multiple products, including pastries and cakes.
Deck ovens come with a masonry bottom on each deck. Bread or products on a bun pan are then placed directly on the masonry stones.
All deck ovens we supply can have independent steam control, and many work with a loader. They come in multiple sizes: some are modular, some are pre-assembled, and some can be built on-site.
Spiral dough mixer machine is driven by the spiral stirring hook transmission device to rotate in the mixing cylinder, while the mixing cylinder is driven by the transmission device to rotate at a constant speed.
The baguette machine is mainly used in the production side of the special production,equipment package,with high production efficiency,can save a lot of labor force characteristics.Suitable for hotels,restaurants,bakeries,etc.
YaXingFa Baking is fortunate enough to work with and serve some of the most esteemed and renowned artisan bakers and their bakeries worldwide. Our reputation for listening amongst our customers is the driving force behind what keeps them coming back. Only after gaining a comprehensive understanding through discussions of our customers’ needs do we recommend equipment and/or provide consulting solutions.
We are proud of our track-record of providing sustainable applications and solutions, which are critical to our customers’ achieving success and satisfaction.
Starting a successful bakery begins with investing in reliable, high-performance baking machinery that ensures seamless food preparation, baking, and serving processes. Whether you’re crafting artisan bread with traditional quality, designing stunning custom cakes, or creating irresistible pastries for quick snacks or takeaway desserts, having the right baking equipment is key to enhancing productivity, streamlining operations, and maximizing your bakery’s profitability.
1. Deck Ovens
Dual Heating Methods for Optimal Baking
1.Conductive Heat: Transfers directly from the stone or ceramic deck to the dough, ensuring an authentic, crispy base. 2.Radiant Heat: Circulates within the baking chamber, evenly penetrating the dough for a perfectly balanced bake.
Precision Temperature Control
Independent heating elements on the top and bottom of the baking cavity allow you to customize temperatures for uniform cooking and tailor results to specific recipes.
Steam Injection for Superior Crusts
Built-in steam injection systems release water vapor into the chamber, creating the golden-brown, crispy crust that artisan bread lovers expect, while maintaining a soft and fluffy interior.
2. Rack Ovens
High-Capacity Design
Equipped with 8 to 12 shelves, typically made of durable metal or stone, rack ovens provide ample space to accommodate large quantities of baked goods in a single cycle.
Revolving Mechanism for Even Baking
Shelves rotate around a central shaft powered by an external motor, mimicking the motion of a Ferris wheel. This ensures that all items receive uniform heat distribution, resulting in consistent quality.
Modern Enhancements for Efficiency
Self-Generating Steam Systems: Perfect for achieving soft, moist interiors and glossy crusts. Adjustable Heating Elements: Allow precise control over baking temperatures for various products. Optional Convection Systems: Circulate pre-heated air within the chamber to further enhance even baking and speed up production.
3. Conveyor Ovens
When your bakery demands quick, consistent output for a high volume of similar baked goods, conveyor ovens are the ideal solution. These ovens are designed to handle large-scale production with minimal supervision, making them perfect for streamlining operations.
Conveyor ovens excel in baking cookies, flatbreads, pizzas, and other low-profile goods that demand speed and uniformity. They’re an excellent investment for bakeries focused on efficiency and high-volume production of specific items.
Efficient Baking with Conveyor Belts
Baked goods are placed on conveyor belts that move through the baking chamber, where jets of hot air circulate to cook them evenly. The force of the heated air eliminates cold air barriers around the food, ensuring faster cooking times without sacrificing quality.
Consistency Through Precision
The conveyor belt's constant speed ensures every item is cooked uniformly, producing consistent results for every batch.
Ease of Use
Programmable controls allow you to set time and speed, automating the baking process. Simply place items at the belt's opening and retrieve them fully baked at the other end.
4. Rack Ovens
Convection ovens are a versatile choice for bakeries that prioritize speed and consistent results. Equipped with fans that circulate pre-heated air throughout the baking chamber, these ovens ensure even heat distribution, eliminating the risk of hot or cold spots.
Uniform Heat Distribution
The circulating hot air ensures that baked goods are cooked evenly, producing consistent results across all trays in the oven.
Faster Cooking Times
Cooking time is reduced by up to 30%, making convection ovens ideal for increasing productivity in busy bakery operations.
Convection ovens are perfect for baking cookies, biscuits, pies, and pastries where even cooking and quick turnaround are essential. However, for delicate items like cakes or artisan bread, specialized ovens may be a better fit.
5. Standard Ovens
Standard ovens are a straightforward and cost-effective option for smaller baking operations or establishments that only bake occasionally. With minimal moving parts, these ovens are simple to operate, maintain, and repair, making them an attractive choice for startups and small-scale bakeries.
Standard ovens are suitable for baking products that don’t require advanced features like steam injection or precise temperature control. They work well for small batches of baked goods and are a practical choice for restaurants or small bakeries looking to diversify their offerings.
Radiant Heat for Versatile Baking
Standard ovens rely on a stationary heating element, typically located at the bottom of the baking chamber. The radiant heat produced is evenly distributed to bake a variety of products such as cakes, cookies, bread, bagels, and pastries.
Ease of Use and Maintenance
Designed with simplicity in mind, these ovens require little training to operate and are easy to clean and maintain.
Cost-Effective
As the most affordable baking oven type, standard ovens are ideal for businesses with limited budgets or for those expanding their menu to include baked goods.
Across nearly every culture, baked goods hold a place of honor at the table. The comforting aroma of freshly baked bread or the delightful crunch of a cookie brings joy and satisfaction to all, including those with dietary restrictions. As demand for baked products continues to rise, every detail matters—from the quality of ingredients to the efficiency and precision of commercial bakery equipment.
The Science of Baking: Precision for Perfect Results
Baking is more than an art—it’s an exact science. Every recipe is a carefully balanced formula of fat, sugar, leavening agents, and flour, combined in a precise sequence to create chemical reactions that define the final product. Any deviation from the instructions, such as inaccurate measurements or improper mixing, can compromise the outcome before the product even reaches the oven.
Create a thinner crust with the signature large holes found in artisan breads like ciabatta or sourdough. These breads rely on precise hydration to achieve their classic structure and taste.
Yield firmer doughs, ideal for products like rolls or baguettes that require tighter crumb structures.
Even minor alterations to the hydration process can lead to unexpected results, from flat loaves to overly dense textures, causing waste and customer dissatisfaction. With crusty breads being among the most popular choices in the United States, mastering hydration ratios is essential for bakeries aiming to produce consistently high-quality results.
Why Precision Matters in Commercial Baking
In a commercial setting, maintaining this scientific precision requires not only skilled bakers but also reliable equipment for accurate measurements, consistent mixing, and precise temperature control. Proper tools and machinery are key to scaling production without sacrificing quality.
By understanding and respecting the science behind baking, your bakery can create products that not only meet but exceed customer expectations, delivering the perfect balance of taste, texture, and appearance every time.
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