T
ime is money, especially when energy prices are soaring.
Foodservice equipment manufacturers have worked hard to improve energy effi ciency in recent years, but coupling more effi cient heating processes with shorter bake times is a win-win when it comes to lowering costs and improving results. T is is exactly what MONO has achieved
with its latest innovation, the new Fan- Assisted Double-Depth Deck Oven. As one of the leading designers and manufacturers of bakery equipment in the UK, MONO has a long history in the development of rack, convection and deck ovens. Its latest innovation combines two areas of expertise to deliver effi ciencies beyond any expectations. “It is an idea that our development team
came up with a few years ago,” says Simon Moon, MONO Equipment’s UK sales director. “We wondered what the benefi ts would
be if we added convection technology to a traditional deck oven to make it bake faster. T e prototype delivered shorter bake times, which is a real advantage, and then we did some energy testing and that really caught our imagination,” says Moon. T e new oven features two perfectly
balanced fans that circulate hot air evenly around the products during the bake cycle. T e result is shorter warm up and bake times, and a huge overall improvement in energy effi ciency. Independent testing showed that the
oven typically warms up 40% faster than a traditional deck oven, and bake times can be up to 25% shorter. T e result is potential energy savings of up to 50%. “An average bloomer bakes in 22 minutes
rather than 35 minutes,” says Roy Kitley, senior marketing manager at MONO Equipment. “We expected it to do as well, but not
to exceed competitors in terms of quality, but blind taste-tests showed that products baked in our fan-assisted deck oven were consistently marked higher for aroma, fl avor and texture.”
MONO's new oven features two perfectly balanced fans that circulate hot air evenly around the products during the bake cycle
BLIND TASTE-TESTS
SHOWED PRODUCTS BAKED IN OUR FAN-ASSISTED DECK OVEN WERE CONSISTENTLY MARKED HIGHER FOR AROMA, FLAVOR AND TEXTURE Roy Kitley
Signifi cant energy effi ciencies T e new model is the result of a two-year collaboration between MONO and one of the UK’s leading supermarket chains. T e goal was to deliver signifi cant energy effi ciencies, cut baking times and improve overall bake quality and, therefore, yield. “We took our concept to a number of our major retail customers and one in particular saw the potential and wanted to work with us,” says Moon. “We have the technical
BRAND WATCH 1947
MONO Equipment was founded 75 years ago in UK
expertise, and they could help with bake quality and experience in their bakeries. For instance, they did not want to turn trays around in the oven during the bake cycle.” T is collaboration led to many new
features being incorporated into the design. For example, the open steam generator is far easier to maintain, and a higher bottom deck and a lower top deck loading height greatly improves operator handling. With its touchscreen interface and
pre-programmed settings that make it easy even for a novice to use, the oven is ideally suited to MONO’s large retail customers. At the same time, however, operators can customize all settings, so artisan bakers can create their perfect, bespoke products. “We have done a full year in the
supermarket environment and now we are ready to off er it to the bakery world, whether they are a large retailer or a small artisan baker,” says Moon. “It fi ts in every bakery in the country, so who wouldn’t want it?”
300+
MONO has more than 300 products in its standard range
MONO is the UK's leading designer and manufacturer of bakery equipment
monoequip.com
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