The right oven is the heart of any baked snack or bakery facility—and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.
A desire for better control of temperature and humidity at a lower price is the customer feedback most frequently heard by Stephen Bloom, vice president of Allied Bakery Equipment, Santa Fe Springs, CA. “The electronic interface is also a big thing these days. Everybody wants to do everything with their iPhone.