Oven (Fish Processing)
We offer 3 steps, single-door gas and charcoal oven (2 in 1) for smoking fish, baking of cakes, bread, and other indoor and outdoor purposes. They are also referred to as kilns.
- Among a host of other functions, it is very useful in drying fish after harvest. With the help of the product, your dried fish can last up to one month without refrigeration and three months when refrigerated. This will ultimately reduce production losses while availing customers of highly nutritious fish.
- The equipment is new and padded to reduce heat.
- It can use gas and charcoal, giving it dual functionality.
- It was specially constructed to be very neat and durable.
- Locally fabricated and made with galvanized materials and stainless steel.
How do you use the equipment?
It takes professionalism to appreciate that the only way you can determine or learn the tricks and tips when using your oven is through experience. You’ll have to use it to learn your oven’s quirks, and here’s a quick guide on how to learn to use your oven better
Know your oven:
Is your oven a gas, charcoal, or even electric oven? But does that question matter? Yes, it does! The way these kinds of oven work is different with regards to its heating elements. Electric kilns have coils above and below the racks that are superheated to produce the heat in its chamber. Gas kilns have gas lines running along the bottom of the oven only. Charcoal varieties use charcoal that has been stocked at the bottom of the oven.
- What does this mean for your baking?
Electric ovens are naturally more versatile with its heating options. You can turn on or off the top or bottom heating coils, producing different levels of heating coming from either the top or the bottom or from both. Gas and charcoal kilns, meanwhile, are not as versatile since the heat can only be produced from the bottom of the oven chamber. All this means is that you can bake and roast many dishes in both ovens but you can only broil using an electric oven since broiling usually means only the top of the food being seared over intense heat.
Identify hot spots:
Kilns are notorious for having hot spots. Hot spots are areas in the kiln that heat up faster compared to other parts of the oven. There can be any number of hot spots in any oven so it’s a good idea to know where these are because these are the areas that will brown or burn faster.
These hot spots are actually the reasons why turning your baking pan or tray around halfway through heating is done, to prevent any of these hot spots from burning your item. This will also try to offset those hotter parts and attempt to more evenly heat your items.
- How do you find these hot spots?
The easiest way is to line a large baking sheet or the drip tray that came with the oven with parchment and 1/2 inch of flour. Place this in a preheated 350 degrees F (180 degrees C) oven and let it brown. This can take around 30 minutes or more, depending on your oven, but the key here is to allow the flour to brown. These browns spots are your hot spots. You may already know where these spots are when you find that your cake browns in a spot faster than in others. This is a sure way of knowing exactly where those spots are.
Use a thermometer:
Most kilns have a built-in dial thermometer so you know how to preheat your kiln. However, it’s rare that these are accurate. You can actually be heating up your oven hotter or colder than you need it to be. To be more accurate, use an oven thermometer placed in the center of your kiln as it preheats for at least 20 minutes. After the 20 minutes, you’ll see how hot your kiln got and you can tell for sure whether your built-in thermometer is as accurate as it should be.
Learn to clean it:
You did it. You used your oven. Now comes the hard part: cleaning your kiln. Once you’ve used your kiln, it naturally will have food particles left behind. This can be anything from pork fat that sizzled and splashed onto the top of the kiln or splotched onto the bottom of the kiln to a drop of cupcake batter that dripped from the cupcake tin as you placed it in the hot oven and burned.
Any piece of food left in the kiln are all going to burn if it’s not cleaned out before the next baking project. One of the best ways to regularly clean your kiln is to clean it like your stove: with a damp sponge with a little dishwashing soap. Remove all traces of food particles and when necessary use the abrasive side of your sponge to get those stubborn grease stains out.
For extremely stubborn stains, it’s recommended you soak the stains in a paste of baking soda and vinegar overnight or use an oven cleaner for best results.