Salva Professional Bakery and Pastry Ovens

Salva Industrial is a Spanish manufacturer developing professional ovens and dough-processing equipment for bread, pastry and pizza production. Founded in 1943 by Jaime and Juan Llordés to make electric bakery ovens, the brand now produces convection, stone-deck, rotary and rapid-cooking systems at its facility in Lezo.

The Salva range on Mutfak10 mainly consists of Kwik-Co convection bakery ovens and Modular stone-deck ovens. These two structures do not use the same baking method. When choosing a model, it should be determined whether the product to be made bakes on a tray or directly on the deck.

Air Circulation in Kwik-Co Convection Ovens

The Kwik-Co series circulates hot air within the cabinet with a fan and transfers it to products on trays. The convection method helps manage cycle speed and heat distribution between trays for cookies, cakes, buns, croissants, sandwich bread and similar tray products.

On Mutfak10, 5- and 9-tray Kwik-Co models are listed in Basic, Standard and Premium configurations. The number of trays affects the amount of product that can be loaded at once; however, running the oven at full capacity may not give the correct result for every product. For small or light products sensitive to airflow, tray spacing and fan setting become important.

Programming, fan management and cleaning functions can differ in Premium models or those with advanced controls. Equipment should be confirmed via the model code.

Heat Transfer in Modular Stone-Deck Ovens

Salva Modular ovens generate radiation and direct deck heat through heating elements placed in the floor, ceiling and oven mouth. This method is considered for production where a more pronounced crust and colour on bread and pizza bases is desired.

The Modular models on Mutfak10 offer different modules with 2, 3 or 6 trays in a 60×40 cm tray layout. Bakery, pizza and steam-bakery configurations are listed under separate product codes. Steam equipment can affect crust formation and product development in bread and certain dough products.

In a stone-deck oven, the balance between deck and top heat must be adjusted according to the recipe. Too high a deck temperature can colour the base of the product quickly while making it harder to finish the interior. Top-heat needs for pizzas with heavy toppings differ from plain dough.

Choosing Between Convection and Stone Deck

A convection oven offers a flexible solution for bakeries, cafés and retail points producing fast and varied tray products. A stone-deck oven, on the other hand, is aimed at bread and pizza production where deck contact and traditional oven character take priority.

If a business produces both bakery products and pizza, it should not be assumed that a single oven will handle every recipe with the same efficiency. Product variety, daily volume and peak hours should be calculated, and separate modules or multiple ovens can be considered.

The capacity of the fermentation cabinet, dough mixer, water dosing system and cooling equipment next to the oven should also match the production line. A facility with high oven capacity but insufficient dough preparation cannot achieve the expected output.

Featured Highlights

• Salva began producing professional ovens and bakery machinery in 1943.
• The Kwik-Co series uses a forced-air convection system for tray products.
• The Modular series offers stone-deck baking with different modules for bakery, bread and pizza.
• The Mutfak10 range includes 5- and 9-tray convection ovens along with 2-, 3- and 6-tray stone-deck options.

Calculating Oven Capacity by Production Cycle

Tray capacity shows the number of shelves that can enter the oven in one cycle. For hourly output, preparation, loading, baking, unloading and the oven's reheating time should all be calculated together.

If different products do not bake at the same temperature and time, it may not be possible to use all trays in the same cycle. The production plan should be prepared according to the peak hours of the best-selling products.

During installation, electrical power, hood or steam extraction, water connection and the oven door's opening space should be checked. For modular systems, only the stands and connection parts permitted by the manufacturer should be used for stacked installation.

Salva Ovens on Mutfak10

Salva Kwik-Co bakery ovens and steam or non-steam Modular stone-deck ovens can be reviewed on Mutfak10 in different tray capacities. To compare the heat-transfer method suited to your production type, you can visit the Salva professional bakery and stone-deck ovens page.

Frequently Asked Questions

What products is the Salva Kwik-Co oven suitable for?

Kwik-Co is a convection oven where hot air is circulated by a fan. It can be considered for cookies, cakes, croissants, buns and similar tray products. Fan and tray placement should be adjusted according to product weight.

What is the difference between a Salva stone-deck oven and a convection oven?

A stone-deck oven transfers deck and radiant heat to the product; a convection oven circulates hot air with a fan. Stone deck may be more suitable for pizza and breads with a pronounced base crust, while convection may suit different tray products better.

What does the steam option on a Salva Modular oven do?

Steam can delay the early hardening of the surface as certain bread and dough products enter the oven. This affects product development and crust structure. The amount of steam and its application time should be adjusted according to the recipe.