What should you pay attention to when purchasing professional baking oven?
Many people buy an oven to see the brand, first of all this same, I won't talk about that which is good, although there is a number of heart, but in the event of a write to chase provinces or take a brick is not worthwhile, but first recommended foreign brands, but many fakes on the market, the price is high, some people see may say not too believe that foreign brands, however, abroad is indeed tough.
The oven equipped with 8 heating tubes, reducing the distance between pipe and pipe heating, which is more superior than the oven, some 4 of the more powerful, this snack heated evenly, can bake a lot more things at a time, and the grade improved a lot, oven must cost more electricity. With an idiom called "dynamic". However, some ovens do not always work on electricity, not to say that power is greater than power tips, we must go out of this misunderstanding.
Buy a tube under separate control temperature, space must be large enough that more than 35L, or on the fire of contact problems, not only to spend money to buy at the same time, oven temperature controlled oven, even more easily scorched, counterproductive.
Recommended to buy more than 35L, 45L is now home to more, pay attention to quality, recommend a large space, the large kitchen is not convenient, not moving anywhere. To buy and sell the tube temperature control alone, as some ovens have what, the upper temperature control, the lower temperature control and instructions inside and outside the tube temperature control, to buy as appropriate. Relatively formal, professional formula, many are inseparable from the upper and lower fires, temperature control alone.
Buy the oven to look under capacity, basically the following 20L is not recommended, if a small oven baking. The space is narrow, fire is too concentrated, food often immature first coke, as for color, thinking better color can be.
