HIGH-EFFICIENCY BAKING OVENS
humidity directly at product level as products travel through the oven. The objective is to provide manufacturers with a more accurate understanding of actual baking conditions rather than relying solely on operator observation or control setpoints. “This gives bakers a clear picture
of what is actually happening inside the process, rather than relying only on setpoints or operator observation,” Pallottini says. “That insight helps manufacturers
identify hot or cold spots, balance heat across the band, validate humidity control, reduce scrap, shorten start-ups, and improve product consistency.” Profiling systems are also becoming
increasingly valuable as manufacturers seek to standardise production across multiple lines or facilities. “It is also valuable when moving
products between lines or plants because it creates a measurable baseline that can be replicated,” he adds. Sustainability targets continue to
influence investment decisions across the sector, although manufacturers remain under pressure to justify capital expenditure against operational performance and profitability.
GEA’S E-BAKE G2
WAS DESIGNED TO “SIGNIFICANTLY LOWER
ENERGY CONSUMPTION AND REDUCE BOTH INSTALLED
POWER AND TOTAL COST OF OWNERSHIP COMPARED T O CONVENTIONAL ELECTRIC OVENS.” —
MARCO GIRIMONDO, GEA Pallottini believes the most successful
projects are those that link sustainability directly to measurable operational improvements. “The best approach is to connect
sustainability directly to operational and financial performance,” he says. “Energy reduction, waste reduction, faster start- ups, and improved product consistency all support sustainability goals while also improving profitability.”
Importantly, he argues that productivity and sustainability are no longer viewed as competing priorities within industrial baking operations. “Bakeries do not have to choose
between sustainability and productivity,” he says. “More efficient oven designs, better controls, thermal profiling, and preventative maintenance can reduce energy use while supporting throughput and product quality.” The industry is also seeing growing
interest in future-ready systems capable of supporting different energy strategies over the long term. “There is also growing interest in
future-ready oven platforms that can support different energy sources,” says Pallottini. “For example, oven systems designed with the ability to transition from gas to electric heating can help manufacturers make practical progress today while preparing for future energy and emissions requirements.” Looking ahead, Pallottini expects the
next generation of industrial baking ovens to be shaped by a combination of automation, flexibility, sustainability, and increasingly sophisticated process control. “The next generation of industrial baking ovens will be shaped by several
22 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026
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