Ovens & Proofers - Articles - Page 2 | Snack Food & Wholesale Bakery

ECD BakeWATCH launches CakeOMETER

April 1, 2022

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

MECATHERM launches Authentik Baguette, a growth driver for industrial customers

February 1, 2022

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette.

Reading Bakery Systems Multi-Pass Environmentally Controlled Proofer

Accelerate snack proofing time by accurately controlling heat and humidity.

January 12, 2022

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

Renewable Lubricants Bio-Extreme High Temperature Oven Lubricants

December 7, 2021

Renewable Lubricants new food grade Bio-Extreme High Temperature Oven Lubricants perform at extreme high temperatures up to and over 1000° C, with protection up to 2000° C.

Customers of ovens, proofers, dryers, & fryers look for sanitation and other benefits

Customers of ovens and proofers look for sanitation and other benefits

Customers of ovens, proofers, dryers, and fryers look for benefits like sanitation, digitalization, and others.

Ed Finkel

September 24, 2021

Snack and bakery companies looking to purchase new or improved ovens, proofers, fryers, and dryers have a long list of requests when it comes to features and benefits, according to manufacturers of those types of equipment.

Nyle Systems container food dryer

January 28, 2021

Food and pet food manufacturers have their own unique way of making products, and therefore there’s a need for a wide range of solutions for the drying stage of production.

Strategies for using refurbished equipment in snack and bakery production

When does it make sense to refurbish equipment?

Ed Finkel

November 20, 2020

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

Advanced options in baking and frying equipment

Equipment suppliers offer advanced options with today’s ovens, proofers, fryers, and dryers.

Ed Finkel

September 22, 2020

Bakeries and snack makers in the market for ovens, proofers, fryers, and dryers have a healthy list of features and benefits in mind. These include capabilities for customization and flexibility, reliability and consistency, temperature control, faster processing times and continuous production, and automation that operators can control and monitor remotely.

RATIONAL USA launches iCombi Pro Product Line

August 24, 2020

RATIONAL has announced the launch of the iCombi Pro in the United States.

State of the Industry 2020: Healthy pizza diversity fuels growth

Pizza categories see growth through better-for-you diversification and authenticity

Douglas J. Peckenpaugh

June 25, 2020

When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.