ADVERTORIAL
ONE O waffleVEN. ENDLESS
POSSIBILITIES. C
onsumer expectations are evolving rapidly, putting producers under increasing pressure to launch products faster, shorten innovation
cycles and respond to trends and tastes that spread quickly across regions. At the same time, brand owners and retailers expect reliable supply, consistent quality and the ability to refresh product portfolios without disrupting established production routines. To succeed in this demanding environment, manufacturers need industrial equipment that offers a high degree of product flexibility without compromising on reliability or efficiency. This is where the Franz Haas SOW baking
oven demonstrates its strengths. Its versatile concept enables the production of a wide range of liquid-batter-based products, from sweet and savory waffles and snacks to cookie-style products such as butter crisps or crumble products. It has never been this easy for producers to explore new formats and recipes while relying on a proven industrial baking platform. The modular oven concept can be tailored
to customer requirements and supports both high-capacity mono-production as well as flexible production setups. Movable and exchangeable depositing systems, quick-change baking plates and an easily exchangeable take-off system provide additional versatility in product sizes and pitches. This modularity helps manufacturers adapt the system to different business models, whether the focus is on maximum output, frequent product changes or a balanced combination of both. One of the oven’s key features is its quick- change baking plate concept, which allows manufacturers to switch quickly to new products and use production capacity more efficiently. Whether producing established high- volume products or introducing a new product variation, the system provides the flexibility needed for changing requirements. But flexibility is only valuable when
combined with dependable product quality. The SOW is designed to deliver uniform
16 • KENNEDY’S CONFECTION • AUGUST/SEPTEMBER 2026 WITH 61 TO 121 BAKING
PLATES AND AN OUTPUT OF UP TO 50,000 PRODUCTS PER HOUR, THE SOW
MEETS THE DEMANDS OF EFFICIENTINDUSTRIAL PRODUCTION
The Franz Haas SOW combines outstanding product flexibility, high output and consistent quality in one modular baking system.
Its compact design helps manufacturers make better use of available floor space, while the modular system concept provides a reliable basis for different capacities and product configurations. This combination of high output and small footprint is particularly valuable when production space is limited or existing facilities need to be upgraded. Ease of operation and maintenance
are also central to the SOW oven design. Accessible components, a cleaning-friendly layout and the quick removal and installation of baking plates simplify regular servicing and help reduce planned production interruptions, while the robust system design enables long-term operation in demanding industrial environments. In a market
baking results throughout the production process. Precise process control and efficient heat distribution support consistent product quality, allowing manufacturers to continuously rely on repeatable results, even at high production volumes. With 61 to 121 baking plates and an output of
up to 50,000 products per hour, the SOW meets the demands of efficient industrial production.
where consumers are
constantly looking for something new, the SOW gives manufacturers room to innovate without losing sight of productivity. It is more than a waffle oven: it is a platform for turning ideas into products, products into portfolios and portfolios into growth. By combining flexibility, quality and efficiency in one modular system, it helps producers stay competitive today while preparing for the product opportunities of tomorrow.
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