HIGH-EFFICIENCY BAKING OVENS


RETHINKING


OVEN F


or industrial bakers, the definition of a “high-efficiency” oven is changing quickly. While fuel consumption and


throughput once dominated purchasing decisions, manufacturers are now evaluating oven performance far more holistically, with growing emphasis on consistency, flexibility, automation, sustainability, and operational simplicity. According to Sam Pallottini, Director,


Cookie, Cracker & Pet Food Sales at Reading Bakery Systems (RBS), the industry’s priorities have shifted significantly in recent years as bakeries face rising energy costs, labour challenges, increasing product variation,


EFFICIENCY IN INDUSTRIAL BAKERY PRODUCTION


Industrial bakers are moving beyond energy consumption alone, with next-generation ovens defined by precision control, flexibility, automation, and sustainability across the full production line.


and tighter sustainability targets. “High-efficiency used to be defined mainly by fuel consumption and throughput: how much product could be baked, how quickly, and at what energy cost,” he explains. “Today, the definition is much broader.” Manufacturers are now placing greater


value on total process performance rather than focusing solely on burner efficiency or thermal output. Pallottini says bakeries are increasingly looking for systems capable of improving operational stability across the entire line. “Manufacturers are looking at total


oven performance, including energy efficiency, product consistency, ease of


operation, reduced waste, faster start-up, lower emissions, simplified maintenance, and the ability to adapt to future production needs,” he says. “An efficient oven is not just one that


uses less energy; it is one that helps the entire line run more consistently, with fewer adjustments, less downtime, and less dependence on highly specialized operator knowledge.” That broader definition of efficiency is driving major changes in oven design, particularly around heat transfer control, airflow management, humidity regulation, and recipe-driven automation. “One of the biggest areas of innovation is more precise control of heat transfer


20 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026


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