Bakers have a wide range of options to choose from when buying a new oven. Across the board, efficiency is the key word in oven advancements, from sanitation to environmental impact to the level of control available.

As a result, ovens today are made of stainless steel, which provides increased sanitation and allows for easy wash down. Clean-in-place systems make pressure washing the oven interior easier than ever.

In addition, oven manufacturers are building ovens to be more energy efficient. Bakers increasingly are interested in reducing emissions, using recirculated air and reducing fuel usage to manage operating costs.

Control and automation continue to advance, allowing bakers to track everything from formulation adjustments to the reason behind a breakdown on a line. A sampling of ovens offering efficiency and advancements follows.

REDUCE OVEN FOOTPRINT

Auto-Bake offers the Serpentine^® oven, a patented process that provides enormous advantages over preceding technologies. The Serpentine oven provides a consistent bake and a reduced footprint that is one-tenth that of an equivalent tunnel oven, due to the signature S-shaped transport path that traverses multiple levels. Other features include energy efficiency, radiant or thermal heat, flexibility, zone control and humidity control. The oven is modular for future expansion and can be custom built to meet specific product parameters and space requirements.
Dunbar Systems Inc.
630 257 2900
www.dunbarsystems.com
www.auto-bake.com

AIR IMPINGEMENT OVEN

C.H. Babb offers the air impingement oven, featuring full seam-welded, stainless-steel oven chambers with integrated drains, allowing all interior surfaces to be cleaned with pressure washers or fully-automated clean-in-place systems. Highly efficient, it uses a re-circulated air heating system that significantly reduces operating costs. It provides superior baking control and a quality bake with no flash heat regardless of loading pattern, independent top and bottom heat control, even bake across the full width and precise humidity control throughout the oven. The oven reduces bake times by 25 percent to 35 percent. It is built in pre-assembled modular sections for quick installation and oven expansion.
C.H. Babb Co. Inc.
508 977 0600
www.chbabb.com

RACK OVENS WITH VARYING CAPACITIES

Revent offers a complete line of rack and convection ovens for any size bakery. The Revent 724 double rack oven holds one double rack or two single racks. It features a mechanical rack lift, digital computer controls, unique airflow design and high-volume steam system. With optional computer controls for 500 bakery product formulas, Revent's rack ovens are available with single-, double- and four-rack capacities.
Revent
800 822 9642
www.revent.com

ACHIEVE AN EVEN BAKE

AMF Bakery Systems offers its new Vesta A-70 tray oven for bread and rolls. The Vesta A-70 is a direct-fired gas oven with triple zone burners, far side sensing and an automated DSI system. The Vesta A-70 features include stainless-steel paneling, VFD-controlled exhaust and dual-drive options. High density insulation and precise burner control increases energy efficiency. A new Parallel Link chain monitoring system ensures longer chain life and less downtime. The Product Trac system tracks product versus burner location to eliminate flash heat, resulting in extremely even baking.
AMF Bakery Systems
800 225 3771
www.amfbakery.com