In human nutrition, undoubtedly the most important place belongs to bread. Emir Technical, in the past, when only bread was baked in stone ovens, with the development of technology and increasing competition, bakeries had to diversify their products. This diversification has brought the benefit of technology. Initially, the transition from stone ovens to ovens operating with natural gas or electricity was made. This change has led to the merger of pastry shops and bakeries, which were previously separate businesses, under one roof. Emir Technical is making a name for itself by producing devices such as Rotisserie Ovens, Stone-Based Ovens, and Fermentation climates. The intense work of metals under high heat has increased deformation in machines and malfunctions have begun to occur. Problems occurring in these machines, which operate on a 24-hour basis, must be urgently resolved and production must not stop. Fast and accurate workmanship is essential for ovens. Contributing to the knowledge base of each fault, learning, and improving himself, Ibrahim OMER usta who travels all ovens with a toolbox and trolley and repairs the malfunctions, finally decided to set out to collect his 25-year knowledge and experience in Emir Technical, which he established in 2015, in a small workshop to achieve great works.
