Author Archives: Lloyd Kahi

The efficiency of a fridge/freezer

Does an empty fridge/freezer require more power to stay cold than a full one?

The efficiency of a fridge/freezer is directly connected to the penetration of heat into its contents. Heat enters the fridge/freezer and the fridge/freezer has to pump it out. Pumping heat requires energy and the more ingress and egress takes place, the more energy the fridge/freezer requires to cool.

More stuff in the fridge/freezer gives it a higher heat capacity so that it doesn’t warm-up so much when the door is opened. However, it will take considerably more energy to cool it initially from room temperature. A full fridge performs ‘less’ cooling cycles over time.

A full fridge/freezer retains cold better than an empty one. when you open the door, the mass of frozen food will help keep in the cold and the unit won’t have to work as hard to cool an empty space. Do not jam-pack the fridge/freezer either since we need air circulation as cooling takes place.

The efficiency of a fridge/freezer will also be determined by how old or new the fridge/freezer is. Older fridge/freezer models will consume more energy than newer models. And when a fridge stops working, it will use more electricity as it struggles to maintain a cool temperature despite a malfunctioning compressor, a tired motor and leaky seals. Families that replace their old refrigerators notice immediate savings on their energy bills.

Do you know the difference between a deck oven and a convection oven?

A distinct difference between deck ovens is the way in which heat is transferred to the product being baked. Deck ovens use conduction heat to bake products. Conduction heating is a process in which heat travels directly from a hot stone or deck to the loaf of bread or sheet pan being baked. Deck ovens also utilize radiant heat which is a process that utilizes infrared heat waves to penetrate into the dough.

Convection Ovens

This is a very common and versatile type of oven. The key operating feature of this oven is the heat that is transferred through hot air blown from a fan. Advantages of this types of the oven are that the products being baked will be haeted evenly throughout. Another feature for many convection ovens is the ability to add steam during baking. Adding steam allows rolls to get a nice shine and for pieces of bread to fully expand during baking.

Convection and deck ovens
Convection oven

Types include; single rack, double rack, 10 pan, rotating rack and smaller sizes for 1-5 pans.

Deck Ovens

Typically a centrepiece for any artisan bread bakery, a deck oven is a crucial piece of baking equipment when seeking to attain a beautiful crusty loaf of bread. Having a quality deck oven is just as necessary for a bread bakery as a heavy-duty spiral mixer. A decks ovens ability to produce loaves of hot bread around the clock will leave bread bakers very happy with the results. Deck ovens are champions when it comes to baking bread.

Deck ovens
Deck oven

The ability to add steam with these types of ovens is also key in the break baking process, and because deck ovens carry so much mass they have great recovery time and hold temperatures very well.

An important feature of deck ovens is whether it is run by electricity or gas. These two types can be very different. The first notable difference is utility costs. Depending on your region and facility type. it may be cheaper to use electricity versus gas and likewise gas versus electricity.

Deck oven
Deck oven and convection ovens on top

Even with multiple decks Temperature setting is limited with a gas oven. This can cause limitations if you have a variety of products to bake at different temperatures. Meanwhile, with an electric deck oven, you can manually set different temperatures for each deck which allows for more control and the ability to bake a variety of different baked goods at once. when used properly, deck ovens are often a baker’s best friend.