HIGH-EFFICIENCY BAKING OVENS


inside the oven,” says Pallottini. “Designs that combine balanced radiant and convective heat, along with better humidity control, allow bakers to achieve the desired product development, color, texture, an d moisture removal more efficiently.” Hybrid oven architectures are becoming


increasingly common as manufacturers seek greater thermal flexibility across different products and production conditions. Rather than relying on a single baking method throughout the oven, many systems now combine multiple heat- transfer technologies across individual baking zones. At RBS, this approach is reflected in


the company’s Emithermic® XE Oven platform, developed as an alternative to traditional direct gas-fired systems. “It was designed to replace traditional


DGF baking technology with a more controlled, efficient, and operator- friendly system,” Pallottini explains. “By eliminating ribbon burners and using a centralized penthouse to deliver heat to Thermatec® radiant panels and convection nozzles, the oven provides more even heat distribution, recipe-driven control, and simplified operation.” The increasing importance of flexibility


is also reshaping how industrial ovens are specified. With bakeries producing broader product portfolios, shorter runs, and more frequent changeovers, thermal adaptability has become a major commercial advantage. “Flexibility is extremely important,” says Pallottini. “Many manufacturers are


being asked to produce a wider range of products, respond faster to market trends, and manage shorter production runs, all while maintaining consistent quality and efficiency.” As a result, manufacturers are


increasingly favouring ovens capable of handling multiple bake profiles without significant mechanical changes or extended downtime. “Modern ovens need to support multiple


product types, formats, and bake profiles without requiring major mechanical changes or excessive downtime,” he says. Hybrid thermal zoning plays a central


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.” —


SAM PALLOTTINI, RBS


role in that flexibility. Pallottini notes that different forms of heat transfer can be applied strategically throughout the baking process depending on the desired product characteristics. “For example, radiant or direct-style heat


may be used early in the bake for product development, while convection zones later in the oven can support moisture removal and color control,” he explains. “The more flexible the oven is, the more


value it provides over its lifetime.” Alongside thermal design, process


data and oven profiling are becoming increasingly important


tools for


improving consistency, reducing waste, and shortening start-up times. “Data and profiling are essential,” says


Pallottini. “You cannot improve what you cannot measure.” RBS’s Reading Thermal SCORPION® 2


Profiling System is designed to measure temperature, air velocity, heat flux, and


APRIL/MAY 2026 • KENNEDY’S BAKERY PRODUCTION • 21


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44