Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features.
Find out during a mid-year industry webinar with consumer guru Todd Hale, who will discuss the latest trends in consumer behaviors and attitudes toward baked goods.
Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer.