Baking Ovens


“It’s important to rely on precise ovens, able to adapt the “custom-made” and reactive baking curves to limit the downtime during changeovers, without losing in product quality during the transitions”


Moulded & Wirecut/Deposited products are better baked on Radiated Heated+Indirect Convection: these two main formats have now become the standard of the sector.” The GEA Bakery Experience Centre is its modern technology centre to test existing recipes and develop new ones. Paolo says their experts can assist customers in finding the best process to fit their production needs. The BEC features two pilot plants, each equipped with Hybrid oven technology suitable for baking the above mentioned category of products; Paolo assures their customers are warmly welcome to test their current process, or new products, on their Hybrid ovens. The Hybrid baking technology offers an extremely flexible


tool in the hands of the bakers: in cracker production, as an example, while the DGF section upfront offers ideal heating power technology for removing most of the moisture, the Convection at the end, softly continues the extraction of the little amount of moisture still left inside the dough piece, allowing, at the same time, an optimum and fine-tune control on the final colouring of the top surface and final moisture level. The technical challenge is represented by the ideal proportion between DGF & Convection: deep experience of baking technology is necessary to make the right choice! Paolo continues: “A Hybrid Oven requires in general less maintenance than a traditional single-heating system one; if we take for example a cracker oven, the Hybrid Configuration requires approx. 30 % less ribbon burners if compared to an old fashion single-heating system oven, with consequent drop of maintenance time, maintenance cost and necessity of spares. Big improvements have been obtained by the adoption of big man-holes apertures on the non-control side of the baking chamber; this feature enormously facilitates the accessibility to the baking chamber for cleaning or inspection purposes. Its pre-assembled module construction generally allows a shorter installation time with consequent reduction downtime and man-labour requirements. “In a Hybrid oven, the heat transfer is optimised in respect of the possible need of the dough piece under baking; at the beginning, the product requires a lot of heat to rise its temperature and start the evaporation of the moisture; at the end of the baking process, this moisture removal is almost completed and gentle heating is required to fine tune the Maillard reaction which gives the golden colour to the top surface of our cookies or cracker. In short, the ideal type


16 Kennedy’s Bakery Production April/May 2023


of heat and in the right amount is given at different stages of the baking process. The practical effect is that the Hybrid oven offers a better and more efficient heat distribution, while being more flexible to operate than a traditional single-heating system oven.” Paolo says the main ‘general’ topics recurring during the technical conversation with their customers, can be summarised as: “Higher production rate; longer or wider oven technology in order to optimise the limited space available in their existing bakeries; flexibility: the baker needs to have a very flexible oven to use in a friendly way; fast response to change of setting is a requirement; uniformity of colouring and moisture level is nowadays given by granted. Higher Flow-rate production and flexibility seem in contradiction; in reality, the technologies we have developed throughout all these years, allows the adoption of these two apparent


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