Abstract :
Existing types of flame-heated ovens have been examined and described because the successful application of electric baking ovens involves a thorough understanding of the principles of bread-baking and cake-baking. Tests for determining the uniformity of temperature in flame types of ovens are illustrated and summarized, mainly because the electric oven lends itself to greater uniformity of temperature by grading and locating the elements. Constructional details of electric ovens are dealt with as an indication of the suitability of each type for particular locations. Portable and brick-built oven construction is illustrated and explained. British, American and Continental ovens are surveyed. A glossary of terms peculiar to the baking trade has been compiled by the author as no published definitions of the terms have hitherto been available. Operation costs are shown, including maximum-demand averages from more than 100 installations. The demand for the abolition of night baking has a very important bearing on the most suitable type of electric baking oven construction, and the brick-built oven with high heat-storage capacity and high thermal efficiency deserves careful consideration. These ovens are heated during ¿off peak¿ periods only.
