Bakery steam

Techman

Do bakery's require wet or dry steam for their "steam warmup box" and the main revolving  shelve ovens for rolls and breads? Thanks. What is the life expectancy of a bakery steamer? Does the riser pipe sizing stay the same as "Dan Holohan" riser pipe sizing ?

nicholas bonham-carter

steaming bread

of all the steam boiler installations, this is one boiler installation which needs to produce dry steam! the right piping, from the boiler mfg instructions should be followed, so as to prevent  slugs of water ruining the bread, (a heinous crime).--nbc

DanHolohan

Some advice here:

http://www.heatinghelp.com/article/323/Boilers/141/Billy-and-the-Baker

Techman

Mushy rolls,

is how I got involved in this system, pretty much an identical setup. Single riser, no manifold, cold water supply, hand valve instead of a solenoid . Thanks to you for the article. Although, I'll be talking to "Guy the Baker". Is there a preferred press setting?

DanHolohan

I'd keep it low.

The near-boiler piping is so important here. A drop-header would be nice if you can do that. The higher you rise from the boiler the better then chance that you'll leave the water behind.

Techman

Mushy stuff.

Again ,Thanks!!!