Plan Oven Loads on the Bake Sheet

When BakeOnyx knows your ovens, the Bake Sheet plans real oven loads. Items that bake at the same temperature go in the same load. A big order goes over two or more loads. Each load goes in the oven that can bake it, and every bake is timed backwards from its pickup or delivery time.

Set it up once

1. Add your ovens. Go to Settings → Production. For each oven, enter the name, the trays per load (shelves or deck sections), the lowest and highest temperature, the heat-up time from cold, and how many minutes the oven needs to go up or down by 10°.
2. Add proofers and bakers. On the same page, add a proofer with the number of trays it holds. Enter how many bakers are on shift. If you set up production staff with shifts, BakeOnyx uses them instead.
3. Fill in your recipes. Go to Production → Oven details. For each recipe, enter the prep time, bake time, oven temperature and items per tray. Click Missing only to see what is still empty. Use Apply to category to fill many recipes at once, then click Save changes.

Sizes and different ovens

• Sizes: a large loaf and a small loaf can have different values. In Oven details, click the arrow next to a recipe and fill in Items per tray or Bake for each product or size. Leave a field empty to use the recipe value.
• Different ovens: if a tray in one oven holds more than in another (for example 8 in the deck oven and 6 in the convection oven), enter the number for each oven in the same panel.

How the plan works

• Each order keeps its own time. An order for 15:00 is baked for 15:00, not with the 07:00 orders.
• One temperature per load. Items at the same temperature share a load up to the oven's trays. Loads go from low to high temperature where the times allow, so the oven does not wait to cool down.
• Heat-up and temperature change. The plan leaves time to heat the oven from cold before the first load, and to change temperature between loads.
• When the ovens are full, an item with spare time moves to an earlier load.
• Method steps. If a recipe has method steps (for example levain, mix, folds, proof), the plan places them before the bake — also the evening before when needed. Without steps, it uses the prep time.
• Bakers and proofers. No baker gets two hands-on jobs at the same time, and proofing fits in your proofers. Waiting steps (fermenting, resting) do not need a baker.

Read the sheet

• Each load shows the oven, the temperature, the bake time and when to heat up or change the oven.
• Each item shows the trays, its own bake time (take short bakes out first), when to start, and when it is ready. Click Steps to see every step. The printed sheet shows all steps.
• est. means a value is an estimate from the recipe category. Add the real value in Oven details for exact times.
• A problem badge tells you why an item may be late — for example "Deck oven is full", "Not enough bakers free", or "No oven bakes at 260°C". The Recommendations under the sheet say what to change.

Good to know

• If you have not added any ovens, the Bake Sheet works as before (one item after another).
• Temperatures show in °C or °F — choose the unit in Settings → Production.
• Marking a bake as done and deducting ingredients works exactly as before.