Ovens & Proofers - Articles - Page 3 | Snack Food & Wholesale Bakery

Automated rack loader/unloader

April 8, 2020

Miami-based Robotray Industrial Automation will be bringing its bakery automation systems to help wholesale, commercial and industrial bakeries to deal with the labor, food and employee safety, efficiency, sanitation and hygiene issues facing the industry today.

Advances in bakery pans help streamline production

Pan release agents aim for better environmental health, while washers target versatility

Ed Finkel

March 13, 2020

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

Oven, proofer customers seek connectivity, capacity, energy efficiency

Customers search for wider ovens, more energy efficiency

Ed Finkel

September 20, 2019

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

Hybrid capability with the new TruBake HiCirc oven

Baker Perkins TruBake HiCirc convection oven

June 26, 2019

The new TruBake HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, and a broader range of product capability than its predecessors.

Heat and Control dryer/roaster technology

April 30, 2019

Heat and Control recently released their Rotary Dryer Roaster (RDR) multizone convection dryer/roaster system.

Heat and Control new roasting technology

March 28, 2019

Heat and Control has chosen SNAXPO 2019, their 55thyear as an exhibitor, to introduce their latest snack processing innovation, the new Rotary Dryer Roaster (RDR).

Snack and bakery companies seek hygienic, efficient ovens and proofers

Baked snack producers and bakery companies search for improved ovens and proofers.

Ed Finkel

September 20, 2018

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.

WP BAKERYGROUP thermal oil tunnel oven

August 27, 2018

The newly developed thermal-oil-heated tunnel oven combines the constant radiant heat typical for thermal oils with true vertical turbulence for convective heat transfer, and can also work with different baked goods carriers even without conveyor belts.

WP BAKERYGROUP Matador Store color edition oven

August 15, 2018

The latest generation of the MATADOR STORE Colour Edition instore baking oven will be presented at the iba with the new control system generation WP NAVIGO 3.