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Home » Topics » Equipment » Ovens & Proofers

Ovens & Proofers
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Ovens, including deck, single-pass, tray, tunnel, continuous, conveyor, impinger, rotating, rack, hearth, combination, hybrid, zone, gas-fired, convection, as well as equipment & technology for proofing dough.
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ARTICLES

ECD launches market's first touchscreen-enabled thermal profiler for bakery operations

ECD launches market's first touchscreen-enabled thermal profiler for bakery operations

Profiler simplifies data viewing and analysis, and improves productivity.
March 1, 2023

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.


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SFWB_Processing_0922_feature1170x878.jpg

Ovens and proofers aim for efficiency, automation

Snack and bakery companies search for sustainable ovens and proofers.
Ed Finkel
September 27, 2022

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.


Read More
Reading debuts Thermal Digital Air Velocity Sensor

Reading debuts Thermal Digital Air Velocity Sensor

Sensor offers improved accuracy, expanded temperature performance, extended battery life.
August 11, 2022

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.


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CakeOMETER™ allows batter to baked thermal profiling for consistent cake baking results.

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.


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MECATHERM launches Authentik Baguette, a growth driver for industrial customers

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. 


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Reading Bakery Systems Multi-Pass Environmentally Controlled Proofer

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.


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Renewable Lubricants Bio-Extreme High Temperature Oven Lubricants

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. 


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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.
Read More
Nyle Systems container food dryer

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.


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Strategies for using refurbished equipment in snack and bakery 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.
Read More
More Articles Tagged with 'Ovens & Proofers'

IMAGE GALLERIES

Sfwb processing 0922 slideshow01

New Processing Equipment: September 2022

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.

Read Article

Sfwb processing 0921 slideshow01.jpg?alt=sfwb processing 0921 slideshow01

New Processing Equipment: September 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.

Those include: sanitation, accessibility, consistency, reliability, comprehensiveness, higher capacity, digitalization, energy efficiency, waste reduction, and greater interest in baked snacks, kettle and tortilla chips, and the use of locally sourced ingredients.

Read Article

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Clean Label Bread Insights

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