If you’ve ever had a new oven delivered to your bakery, you’ll know the excitement: shiny stainless steel, that “brand new equipment” smell, but here’s something many bakeries don’t realise until it’s too late: putting the oven in place and switching it on is only half the job. Behind every trouble-free bake is a whole network of services and flues quietly doing the hard work in the background.

For commercial bakeries, correct installation requires careful planning of the utilities and exhaust systems that allow the oven to operate safely, efficiently and reliably. One of the most overlooked components is the flue system, ignoring it can lead to poor performance, safety risks, and costly downtime.

Flues (or chimneys) are the means of discharging waste gases or bringing in fresh air, both functions are critical to the optimal performance of industrial ovens.

During baking, combustion by-products, such as smoke, gases, and particulates from an industrial oven with a gas or fuel oil burner need to be safely discharged to the outside atmosphere. As do the gases and moisture released during the baking process.  Fresh air also needs to be brought in.

With these different flues, maintaining the air balance is essential for gaining the correct pressure in the burner. It is a critical component for safety and efficiency in systems but also for maintaining consistent baking quality. Poor airflow, inadequate extraction, or condensation in the wrong places can all harm performance.

Don’t Overlook Your Essential Services

Before considering a new oven, you need to ensure the right utilities are in place. Each service plays a crucial role in the oven’s operation.

• Power Supply: Electric ovens draw significant current. Many bakeries underestimate this and discover too late that their circuit can’t handle the load. Insufficient power can cause tripping, equipment damage and production delays.
• Gas Supply: If your oven runs on gas, check that the pressure is sufficient. In some cases, you may need an inline pump to boost pressure. Incorrect gas supply leads to poor combustion, uneven results, and higher running costs.
• Water & Drainage: Poor drainage design can lead to water pooling on the floor, creating hygiene and slip hazards. Always confirm discharge points are accessible and at the correct height for your oven.
• Fuel Oil: If you use fuel oil, be aware that UK and German classifications differ. Ordering the wrong burner for your fuel grade can cause major inefficiencies.

Managing waste heat and moisture is another critical consideration. Baking isn’t just heating, it’s drying. Each product releases moisture, and over time, that adds up. Smaller ovens can use condenser hoods to capture steam and drain it away. Larger ovens require chimneys or flues to vent moisture and fumes safely.

A typical industrial bakery oven may require multiple flues, such as:

• Burner exhaust flue for combustion gases
• Chamber moisture flue for steam released during baking
• Fresh air intake to ensure correct burner operation
• Front hood or door steam flue to remove steam when the oven is opened

If these flues aren’t designed correctly, burner efficiency drops due to poor airflow, leading to incomplete combustion and where moisture can condense in pipes and flow back into the oven. Shared flues between ovens can cause airflow imbalances. Flue height and positioning are also crucial. Too low, and you won’t get the natural draw needed for proper ventilation.

Safety and Maintenance

Flues aren’t just about airflow; they’re a fire risk if neglected. During baking, not only moisture but also fat evaporates and coats the inside of exhaust flues. Over time, this creates a perfect environment for fire. Flames naturally rise, and a flue is designed to draw air upward, so any ignition at the base can spread rapidly.

Regular inspection and cleaning are essential. Maintenance should always follow the appliance and flue manufacturer’s specific instructions to ensure long-term reliability and compliance. Insurers increasingly want proof that flues are being looked after properly.

Get Expert Support

While EPP doesn’t supply flues directly, we work with specialist flue designer who can ensure your system meets safety, performance and regulatory standards. If you’re planning an oven installation or upgrading your bakery, the EPP team can help coordinate the process and ensure every element, from utilities to exhaust systems, is correctly specified.

Planning a new oven installation? Contact EPP to ensure your oven performs exactly as it should from day one.