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.

ARTICLES

Advanced options in baking and frying equipment

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
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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.
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Robotray

Automated rack loader/unloader

April 8, 2020
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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. 


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Advances in bakery pans help streamline production

Advances in bakery pans help streamline production

Pan release agents aim for better environmental health, while washers target versatility
Ed Finkel
March 13, 2020
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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.
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Snack and bakery companies seek hygienic, efficient ovens and proofers

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
No Comments
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.
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