With the rise in ‘eating on the go,’ the bake-off industry is a growing market, and bake-off products can be seen at various retail outlets ranging from small grocers, butchers and garage forecourts to larger stores where bake-off is often a fundamental part of an in-store bakery operation. In response, the UK’s leading oven manufacturer, Tom Chandley Ltd based in Manchester, has created convection ovens with optional features that will enable bakers and retailers to maximise their business and bring satisfaction for their customers.

Two customers who have purchased Chandley’s Convecta tc ovens for their bake-off operations have expressed their delight with the finished results.

Niles Bakery was established 50 years ago. They now employ 50 staff and have 7 branches based in Newquay, Forwey and St. Austell. The company offers a vast range of quality breads, savouries and confectioneries. To help them meet customers’ needs they already own several types of ovens from Tom Chandley including 3 multi-deck ovens for bread baking and a new Convecta tc-5 oven with the capacity to accommodate five 30″ x 18″ trays, adding to their existing two, used for baking pasties, rolls and cakes.

Lee Nile, a Director at the main bakery in St. Austell where the latest Convecta tc – 5 oven is in operation, says: “I often hear and read how Chandley’s ovens are very reliable, powerful and fast. As we have had no problems in the past with Chandley’s deck ovens, we decided to purchase a Convecta tc-5 oven for our bake-off operations. We’ve been very impressed with the new oven. It is easy to use, and gives an even and consistent bake every time – much better than our old oven bought from a different leading brand name.

The tc-5 oven is very attractive which is important for bake-off as our local customers like to see it on the premises and the smell of baked goods attracts them to the bakery. My sister uses the Chandley oven in Newquay and she is also happy with the results.”

In Preston, a first time buyer of Chandley’s oven is very pleased with their Convecta. Dean’s Bakery has been in business for 21 years, dedicated in supplying high quality breads, confectionery and savoury goods to local customers.

They found that with a Chandley Convecta oven they were able to achieve a shorter baking time with consistent results due to the reversible fan, while the reduced air velocity facility is suitable for baking delicate products. Fitted as standard is a built-in steam system, a double glazed, safe surface temperature door, which gives maximum visibility of the baked products.

Dean Preston, Owner of the bakery comments: “We chose a 10 tray Convecta oven as it was ideal for what we do. I have had experience using Chandley’s ovens before but this is our first time buying the oven and we found Chandley’s to be of good quality, perfect for baking our pies and puff products.”

Chandley’s can add various features to Convecta tc ovens, making bake-off more efficient and effective for users. The BakeMate oven controller system automatically recalls bake, steam and temperature settings by pressing a button – ideal for bake-off as it helps to save time, particularly during rush hour operations. A timer can also be set for each tray, which enables the baker to carry on with other work until being notified by the alarm sound.

Convecta tc ovens also have an energy saver option, which will turn the oven off if it is not used for 30 minutes. Also available is a self condensing hood which is an ideal solution if external extraction isn’t available, or if the local council planning department objects.

For bake-off operations where the preparation area has to be separate from the sales area, the ‘pass thru’ model would be a convenient choice, as it prevents cross contamination of raw and cooked products. Convecta tc ovens come in a variety of colours and sizes.