Find quick answers to frequently asked questions about our ovens, services and processes. If you can't find what you're looking for, please don't hesitate to contact our customer service team.
Baking errors in bread are often due to factors such as incorrect temperature, too much or too little steam, or an uneven load in the baking chamber. To minimize them, it is important to consider the following:
Incorrect temperature can result in bread with poor development or crusts that are too dry and burnt. Ovens equipped with the STC control panel allow for simple and accurate temperature management, ensuring stability throughout the baking process and enabling consistent results in every batch.
Steam is essential for achieving volume and a crisp crust. Too much steam leaves bread soft, while too little results in hard, dull crusts. The steam systems in Salva deck ovens allow for uniform and regulated injection, ensuring consistent results.
Placing loaves too close together prevents proper hot air circulation. Kwik-co convection ovens are designed for uniform heat distribution, reducing baking differences even with full loads.
To avoid human error, Salva ovens with Touch electronic panels allow personalized recipes to be stored, ensuring uniformity in every bake without relying solely on the operator’s experience.
A clean and well-maintained oven prevents heat loss and steam failures. Models with automatic self-cleaning systems, such as the Kwik-co Prowash, make daily cleaning easier and reduce the risk of issues during baking.
In short, combining good baking practices with equipment designed for precision and uniformity, such as Salva ovens, ensures bread of the highest quality, with excellent development, perfect crust, and outstanding flavor.
You can easily request the manual for your Salva equipment through the contact form available on our website. When filling it out, select in the Type of inquiry field the option “Consult user and installation manuals”. This way, your request will be sent directly to the right department, speeding up the process.
To make it easier, please include the exact model of the equipment and its serial number, so we can provide you with the correct PDF manual.
You can also contact your official Salva distributor directly, who will be able to provide the manual and answer any additional questions regarding installation or use of the equipment.
By following this procedure, you will always receive the most up-to-date and accurate version of the manual, ensuring the safe, correct, and efficient use of your equipment.
Salva offers a wide range of ovens designed to meet the needs of different professionals in the bakery and pastry sectors. These include:
In short, Salva offers solutions tailored to each customer profile:
For the artisan, equipment that preserves tradition and quality in every loaf.
For the retailer, ovens that ensure efficiency, speed, and consistency at the point of sale.
For the horeca sector, compact, versatile, and user-friendly systems that allow freshly baked bread and pastries with a professional finish.
Thanks to this variety, every customer can find in Salva the oven best suited to their business model and production needs.
The main difference between these two types of ovens lies in the way they transfer heat to the product and, therefore, in the results they deliver in baking and pastry.
It uses hot air in forced circulation to transfer heat. This ensures fast, even, and efficient baking, making it ideal for tray products such as pastries, cakes, cookies, and sandwich loaves. They stand out for their versatility and quick turnaround between batches, making them a highly appreciated solution in pastry shops, medium-volume bakeries, and the horeca sector.
It transfers heat through resistances located in the sole, the ceiling, and the mouth of the oven, achieving a more direct and enveloping bake. This system reproduces the conditions of traditional stone ovens, making it perfect for artisan bread with sole baking, as it provides a crisp crust, good development, and authentic flavor. In addition, it allows very precise control of each piece’s baking, making it the preferred choice for the artisan baker.
Which to choose?
The choice depends on the type of product and business model:
For fast and varied productions (retail, pastry, horeca), the convection oven is a versatile and practical option.
For high-quality traditional breads and artisan production, the radiation oven is the best choice, faithfully reproducing the baking characteristics of a classic deck oven.
In short, both types of ovens offer specific advantages, and with the Salva oven range, every customer can choose the equipment that best suits their production and sector.
For high-hydration doughs or sourdough bread, the ideal oven is a deck oven, also known as a stone deck oven or radiant oven, such as the Solaris or Modular, which reproduce traditional baking.
These ovens provide:
Independent heat control in the sole, ceiling, and mouth of the oven, adapting the bake to each product.
Greater moisture retention in the chamber, improving crust development and keeping the crumb moist.
A crispy crust and uniform color thanks to the intense, direct heat typical of deck or stone ovens.
Which to choose?
For fast and varied productions (retail, pastry, horeca), the convection oven is a versatile and practical option.
For high-quality traditional breads and artisan productions, the deck/stone/radiant oven is the best choice, faithfully reproducing the baking conditions of classic stone ovens.
In short, both types of ovens bring specific advantages, and with the Salva oven range, every customer can choose the equipment that best suits their production and sector.
Both rotary ovens and convection ovens are air ovens, as they use fans to distribute heat inside the baking chamber. The difference lies in how that air is applied and the production capacity they offer.
Hot air is forced inside the chamber, achieving fast and uniform baking on trays. It is the ideal option for pastry shops, viennoiserie, sandwich bread, and medium-production bakeries, as well as the horeca sector, where speed, versatility, and constant batch replenishment are highly valued.
It also works with hot air but is designed for full trolleys. The trolley rotates during baking, ensuring homogeneous heat distribution across all trays. Models such as Buran offer high production capacity, turbine baking with deck effect, powerful steam injection, and consistent results at every level. They are the perfect solution for high-volume bakeries, industrial workshops, or retailers seeking maximum efficiency without compromising product quality.
In summary:
Both are air ovens.
The convection oven is aimed at small and medium productions with tray products.
The rotary oven is designed for large productions with full trolleys, ensuring uniform baking throughout.
With the range of Salva air ovens, every business can find the model that best suits its production volume, products, and sector.
Cleaning an industrial oven is essential to ensure uniform baking, extend the service life of the equipment, and maintain high hygiene standards in the bakery. The cleaning method depends on the type of oven:
Convection ovens (such as Kwik-co Prowash):
Convection ovens come with a built-in automatic cleaning system. It is recommended to use only the integrated programs with compatible detergents and rinsing agents, as they are designed to protect the internal components. It is important to follow the manufacturer’s instructions regarding dosage and frequency of use.
Deck ovens:
These require more careful manual cleaning. Ideally, flour, seeds, and crumbs should be removed with appropriate brushes at the end of each working day. For deeper cleaning, specific scrapers can be used, always avoiding aggressive chemical products that could damage the refractory stone or leave residues that may affect the flavor of the bread.
General best practices:
Remove trays and accessories before starting the cleaning process.
Avoid using high-pressure water hoses inside the oven to prevent damage to electrical components.
Regularly inspect and clean seals and doors to ensure proper closure and prevent heat loss.
Schedule deep cleanings regularly, in addition to daily basic cleaning.
A clean oven not only extends its lifespan but also ensures better baking results, greater food safety, and energy savings by always working in optimal conditions.
It is recommended to carry out a preventive technical inspection every 6 months, although the frequency may vary depending on the intensity of use and the type of products baked. Regular maintenance is essential for:
Internal cleaning and decarbonization: to avoid the build-up of grease, flour, and residues that may affect baking quality or cause odors.
Checking heating elements and burners: ensuring uniform heating and detecting faults before they lead to costly breakdowns.
Inspection of fans and turbines: to maintain proper air circulation and guarantee even and efficient baking.
Steam system check: verifying pressure, valves, and nozzles, which are essential for high-quality bread.
Seal and door inspection: preventing heat leaks that increase energy consumption.
Calibration of controls and electronic panels: ensuring temperature and program accuracy.
In addition to these semi-annual inspections, daily cleaning and small weekly checks (such as visually inspecting fans or steam nozzles) are highly recommended.
With a solid preventive maintenance plan, you can:
Extend the oven’s lifespan.
Prevent unexpected and costly breakdowns.
Ensure maximum safety in the bakery.
Maintain consistent product quality.
Optimize energy consumption.
Salva provides its official technical service, with specialized technicians and original spare parts, to guarantee the optimal performance and reliability of your ovens at all times.
À quelle fréquence dois-je effectuer l’entretien d’un four professionnel ?
Il est recommandé d’effectuer un contrôle technique préventif tous les 6 mois, bien que la fréquence puisse varier en fonction de l’intensité d’utilisation et du type de produits cuits. Un entretien régulier est essentiel pour :
Nettoyage interne et décarbonisation : éviter l’accumulation de graisses, de farine et de résidus pouvant altérer la qualité de cuisson ou générer des odeurs.
Vérification des résistances et brûleurs : assurer un chauffage uniforme et détecter les pannes avant qu’elles ne provoquent des réparations coûteuses.
Contrôle des ventilateurs et turbines : maintenir une bonne circulation de l’air et garantir une cuisson homogène et efficace.
Vérification du système vapeur : contrôler la pression, les vannes et les buses, indispensables pour une cuisson de pain de haute qualité.
Inspection des joints et des portes : éviter les pertes de chaleur qui augmentent la consommation d’énergie.
Calibrage des commandes et panneaux électroniques : garantir la précision des températures et des programmes.
En plus de ces contrôles semestriels, il est fortement recommandé d’effectuer un nettoyage quotidien et de petites vérifications hebdomadaires (par exemple, vérifier visuellement les ventilateurs ou les buses vapeur).
Un plan de maintenance préventive bien structuré permet de :
Prolonger la durée de vie du four.
Prévenir les pannes imprévues et coûteuses.
Garantir une sécurité maximale dans la boulangerie.
Maintenir une qualité constante des produits.
Optimiser la consommation d’énergie.
Salva propose son service technique officiel, avec des techniciens spécialisés et des pièces de rechange d’origine, afin de garantir le fonctionnement optimal et la fiabilité de vos fours à tout moment.
Address
SALVA INDUSTRIAL S.L.U.
GI-636, Km 6 - Pol. 107
20100 LEZO (Guipuzcoa)
Spain.
Tel. +34 943 449 300
