Scaling up from an in home kitchen or bakery to industrial food production can be difficult for a small business owner. Oftentimes, the business owner is unfamiliar with industrial baking equipment. Education about these machines is key, whether the equipment will be purchased outright or considered when choosing a food production facility. A manufacturer, distributor, or production facility may try to sell equipment that isn’t appropriate for the specific manufacturing process that the business owner follows.
The manufacturing industry is moving towards greater efficiency, especially in terms of energy consumption. With this in mind, many pieces of equipment are made in this fashion. The business owner or chef may find that newer, efficient equipment may not produce food of the same quality. This can be especially true for toasted food.
Many industrial food production facilities use convection ovens. Convection heating is known speed and even cooking. A convection oven cooks evenly due to heat distribution. A fan moves the warmth around all areas of the food, resulting in uniform baking.
When food is toasted, the surface is actually singed by the heat produced and directed towards it by the oven. One way to think of it is that toasting is the beginning stage of burning food. A direct, conventional oven uses radiant heat from two heating elements to bake food. The heat produced by this type of oven has a tendency to burn the top or bottom surfaces of the food. By controlling the duration and temperature of the heat, food can become toasted without being fully burned. Companies that make products that are traditionally toasted, such as pretzels or crackers, may find that this is an integral part of their products appearance. The Matzo Project discovered this process necessity during their scale up.