OVENS AND PRODUCTION LINES
• Cleanability: Fast and efficient cleaning – preferably at
the press of a button – can reduce downtime for the oven and can also free up valuable operators to add value to the process elsewhere. • Connectivity: Connectivity via a WiFi or LAN interface can make easy data management a much easier process and can allow for remote monitoring of one or more appliances. Georg Schulze, Head of International Sales at DEBAG Deutsche Backofenbau GmbH, agrees that energy is a concern for bakers today, but points out that this is nothing new. He says: “Of course energy efficiency is very much in focus right now. However, energy has been one of the most important considerations for at least the past decade, alongside the handling process and the evenness of the baking result.” The Monsun principle employed in Debag ovens sees heat transferred directly to the dough via convection – without having to pass round other materials and heat them in the process. As a result, less energy is used. “A forced air heating system creates a regular change of direction in the hot air flow at very low speeds which gives baked goods an even all-round colour and full-flavoured taste,” explains Georg. “The technique also results in no shadowing effect from the radiation so the baking tray can therefore hold a greater quantity of products in each batch.”
bakeryproduction.co.uk
“Some bakeries may be interested in investigating different fuel options”
Energy saving in action
With energy being top of mind currently for bakeries, when food equipment supplier, Spooner was approached by a customer to provide an energy-efficient oven that would also enable it to increase production volumes, Spooner worked closely with the bakery to develop a new forced convection baking oven for its pan bread products. The resulting oven included an integral conveyor, increased insulation, product feed forward systems, automatic lubrication and closed-loop exhaust heat recovery.
Dynamically balanced oven pressure helps ensure an even
and consistent bake profile over a large surface area and also reduces bake times. This oven solution offered the bakery 20% energy savings, when compared to a conventional forced
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