Now, One Size Can Fit it All

May 1, 2007
/ Print / Reprints /
ShareMore
/ Text Size+

Now, One Size Can Fit it All

With skyrocketing energy prices, hybrid vehicles have become the hot topic among consumers who are looking to save money. In the baking industry, hybrid ovens are becoming increasingly popular in the baking industry. It’s not because they necessarily save money, but they help bakers make money by being able to produce a wide variety of products on a single line.
Just over a decade ago, high-volume tunnel ovens came in a one-size-fits-all type of format. That’s because the majority of U.S. production lines tended to be dedicated to producing a single type of product, such as 200 loaves of white bread per minute.
Today, many bakers still rely on banks of rack and deck ovens to produce a variety of small-run products to meet their customers’ needs.
However, a growing number of bakers now are asking for flexible high-volume ovens that can produce everything from Old World breads and par-baked rolls to pound cakes and muffins on a single line. This trend is emerging not only because the bread and baked sweet goods aisles is changing as consumer trends shift, but also because bakers are seeking to diversify their customer base as they venture into alternative channels ranging from club stores and C-stores to foodservice chains and in-store bakeries. As a result, today’s hybrid ovens often combine multiple baking methods in a single unit.
Rademaker’s Multibake H, for instance, can be designed with direct-fired, impingement, radiant or even infrared capabilities.
Likewise, Danish Food Equipment’s Delta Three Direct Heated Oven comes in a hybrid form that combines direct-fired and convection heat.
C.H. Babb notes that it can custom-design ovens with the right mix of convection, conduction or radiant heat, and combine it with the proper amounts of steam and humidity to ensure that breads come out with the correct oven lift, texture, color and crust.
In addition to production flexibility, bakers are searching for space-saving ovens that can be expanded as additional capacity is required. Turkington APV USA’s 935 Modular Tray Oven has a compact design with the capacity for 38.5 pans for a high output of bread or rolls. The heating system uses patented, adjustable Tri-Zone Burners, 360-degree rotatable air agitation tubes with control dampers and individual zone control thermostats for complete control of the baking process.
Auto-Bake recently launched its two-pan wide variation of its compact Serpentine convection oven, which has a footprint of just one-tenth of that of an equivalent tunnel oven.
“The wider convection oven is ideal for high-volume baking applications,” notes Osvaldo Demin, chief design engineer, in a recent release by Auto-Bake. “The uniform heat distribution pattern featured in Auto-Bake’s narrower convention ovens is maintained in the two-tray-wide variant. Products are baked from all angles — top, bottom and sides — which is ideal where products are closely packed throughout the baking process.”
In addition, Mecatherm offers modular designed ovens that allow bakers to produce frozen par-baked, fully-baked or even frozen dough products, the latter by bypassing the baking chamber, on a single line.
Many high-volume specialty bakers are turning to stone hearth ovens that allow them to produce everything from artisan breads to pizza crusts.
For example, The Henry Group’s Direct Gas-Fired Traveling Tray oven provides versatility because it allows products to be baked in pans or directly on the transit trays.
To increase the efficiency and quality of high-volume production, Stewart Systems Conveyorized Oven offers accurate heat controls that provide rapid response to temperature adjustments. A combination of burner modulation and incremental exhaust speeds maintain a temperate under or override within plus or minus 3°F.
Although thermal oil has been around for some time, U.S. bakers are giving it a second look as energy prices continue to rise. Kaak Group North America, for instance, offers Daub thermal oil ovens that use 50% less energy than comparable gas units.
For a directory of oven producers, check out SF&WB’s online Buyer’s Guide at www.snackandbakery.com.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

Table Of Contents Subscribe

Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon