Bühler Aeroglide Ceres Plus oven

Company: Bühler Aeroglide

Equipment Snapshot: Bühler Aeroglide has announced a new hygienic drying innovation that sets more standards for processing coated cereal and granola snacks.

Introduced at the recent Interpack Trade Fair in Dusseldorf, Germany, the Ceres Plus promises customers a competitive edge with a symmetrical all up-flow air in a dual plenum configuration, processing with the most consistent air flow ever. Standard modules offer three- and five-door heat zones as well as ambient air and conditioned air coolers.

With an external combustion chamber and 2100mm wide belt, the Ceres Plus also provides an unmatched cleaning access. It retains the most critical hygienic solutions of the original Ceres, the result of a close collaboration with cereal processors around the world and a real step-change in the technology used for drying coated cereal and granola snack products.

“For the processor of a coated cereal product, thorough hygienic cleaning along with downtime are the top considerations,” said Steve Blackowiak, director of food safety, research and development. “The Plus answers these needs with a continuous belt wash system located at each transfer, allowing the operator to clean belts during production with a scraper and air-knife system. This combined with dozens of other hygienic features means the customer can be confident that the highest levels of hygienic requirements are being met.”

The Ceres Plus has an open frame constructed with 2B stainless steel and TIG welding, which remains a vast improvement over traditional MIG welding. This construction reduces growth areas for bacteria, eliminates back-to-back frames and it reduces field welding. Improved doors seal against moisture with four inch insulation, continuously welded. Furthermore, an insulated slab roof and floor assist with water management while two-inch pitch bedplates with one-piece construction reduce collection points for debris. Finally, direct drive fans improve efficiency and reduce noise.

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.