1. Why Steam Matters in Baking

Steam plays a critical role in bread and pastry production. It keeps the dough surface moist during the early stages of baking, allowing it to expand fully before the crust forms.
In professional bakeries, consistent steam injection helps achieve:

• Shiny, golden-brown crusts

• Better oven spring

Uniform texture

2. How to Use the Steam Function

Set the Steam Duration

• Use the timer on the top control box to adjust the steam injection.

• Recommended duration: 3–5 seconds for most bread recipes.

• Water consumption example: 4 seconds ≈ 0.75 kg of water.

Maintain the Right Temperature

• Steam will only activate once the oven reaches 160°C (320°F).

• Ensure the oven is preheated before engaging the steam function.

Check Water Pressure

• Maintain water pressure at 0.1–0.35 MPa.

• If the pressure is too low, steam may not be produced at all.

3. Maintenance Tips for the Steam System

Regular maintenance prevents blockages, ensures consistent steam output, and avoids costly downtime.

Clean Steam Spray Pipes

• Clean every 6 months to remove mineral deposits or blockages.

• For heavy scaling: Soak the pipes in cola or vinegar to dissolve stubborn build-up.

Inspect Water Lines

• Check hoses and connectors for leaks or cracks.

• Replace worn parts promptly to maintain efficiency

For specific operations, please watch the video