The story behind Bongard’s Ovens
Founded in 1922 by Oscar Bongard, the company first started out by repairing baking equipment that had been damaged during the Great War. Innovation and passion being two fundamental pillars of the company, the construction of ovens was grafted onto the original activity and as a result, Bongard, soon after, patented its first brick oven with direct intermittent heat. Surviving the Second World War, the company created the first oven indirectly heated by slightly inclined “Perkins’ steam tubes in 1946. From this point forward, the company started to produce semi-metal, followed by integral metal ovens. After years of research to replicate the ideal baking quality of brick ovens, Bongard launched and patented the Cervap in 1967. Economical, silent with high inertia, this oven remains a bestseller still today and has considerably contributed to making Bongard a reference in the baking equipment sector. The innovation never ceased and in 1972, the first oven heated by electric elements was born. The year 1975 marked a big step forward by launching the first oven with rotary tracks called the “G1” which revolutionised the baking world, making it possible to bake a rack of 180 baguettes at once and in only 24 minutes. By improving the features that determined the success of its predecessors, Bongard launched the Oscar Oven in 1997, a rack oven capable of baking up to 152x250g baguettes on 19 levels or 96x400g loaves on 16 levels. Since then and until now, Bongard has never ceased to innovate in rotary rack ovens when it comes to offering cutting edge technology, perfectly satisfying the needs of artisan and industrial bakers wishing to produce large quantities of bread.
The Series 3 Range
Rotary Rack Oven is well recognized in the bakery industry for delivering exceptional performance and easy handling of multi-tasking processes in a fast paced working environment. Part of the Serie 3 range which are the most successful rack ovens on the market, the 6.43 – Electric, Fuel-Oil or Gas is designed for pastry shops and bakers and is the slimmest of the range thus finding its place in most cramped bakeries. Multipurpose, it can bake the most delicate products and up to a capacity of 108 short baguettes of 200 g or 150 rolls of 60 g on 18 levels. Equipped with Bongard steam generators producing high quality steam in sufficient quantity for the whole height of the rack along with its gentle ventilation, thus distributing even heat without drying the products.
The 8.43 MG is an Electric, Fuel-Oil or Gas rotating rack compacted oven is ideal for bakers, pastry chefs and caterers and also fits most cramped spaces. With its rear heat exchanger, it guarantees even baking all day long with the capacity of producing 108 baguettes of 250 g or 200 rolls of 60 g on 18 levels or 60 loaves of 400 g on 15 levels on 400 x 800 or 460 x 800 mm tray sizes. Designed for big production scales with its 150 mm thick door, oversized hinges and safety clutch on the rack drive, this oven is robust and easy to operate.
The last of the Series 3 is the 10.83-Electric, Fuel-Oil or Gas especially designed for large bakeries, pastry shops, semi-industrial or industrial use. Multipurpose and productive along with its very large capacity and high energy efficiency makes high performance one of its main characteristics. With its large rack payload, its production output varies between 180 to 216 baguettes of 250 g on 18 levels or 108 to 135 loaves of 400 g on 15 levels and 360 to 432 half-baguettes of 250 g on 18 levels. Some of its advantages include oversized front features, door and hinges, slow ventilation avoiding drying of products and technical accessibility by the front of the oven making it a must have in your industrial kitchen.
The Series 4 Range
The Series 4 Range has the most compact ovens on the market and in an environment where every square meter costs money and must be used, Series 4 ovens will optimise your space, ensuring maximum baking surface. For example, the 8.64 – Electric, Fuel-Oil or Gas Oven is 1440 mm wide, 2080 mm deep and 2300 mm high. Built-in on both sides, Series 4 Range ovens can be installed in a row or in a corner of the bakery. The door handle and the control panel are located on the left as the standard ovens. However, this can be easily inverted on order to meet all configurations, without additional cost. It is equipped with a range of technology including, excellent performance by guaranteeing remarkable and even baking quality. Moreover, it is ecological and versatile but mostly, it allows for easy cleaning and maintenance. The glass facade on the ovens is designed to integrate hygiene and cleanability to meet the most stringent European standards. On the production scale, using 600 x 800 mm racks, this oven can produce 256 half-baguettes of 250 g on 16 levels or 128 baguettes of 250 g on 16 levels or 320 small loaves of 50 g on 16 levels
Comfort for bakers: a subject at the heart of Bongard’s philosophy!
In addition to creating more baking space while using less floor space, the Bongard’s ovens are extremely robust and are designed to maintain their appearance and performance under intensive working conditions without waiting times between bakes. Their rotary rack ovens are made in polished stainless steel cutting down on cleaning and maintenance. Last but not least, with their expertise in offering exceptional performance oriented as well as technologically advanced range of ovens, on top of having a rich and in-depth experience in the field of baking equipment, Bongard easily delivers equipment that helps in achieving the best of baking quality in terms of shine, texture and crust that is required in baked delicacies.