inStore - IDDBA 2014 - (Page 90)

equipment next generation ovens and more by John Unrein O ven manufacturers are rolling out a number of time-saving and efficiency-enhancing features. Revent's latest innovation is the round oven, which is groundbreaking in both shape and characteristics. By creating a round chamber, Revent made the oven slimmer and, at the same time, more powerful. It scores high in all important aspects such as baking quality, footprint and energy. The round chamber together with an intelligent 3-layered glass, fewer heat bridges and modern insulation leads to a minimum of energy waste. It uses less water and energy for baking, and the total life cycle energy consumption is minimized with fewer parts, less material and lower weight, creating less handling in the recycle process. New developments for the MIWE condo include a proofing cabinet that has been completely redesigned in line with the principles of hygienic design, with a rounded stainless steel inner chamber with no superfluous grooves and edges. This feature is also available for the MIWE econo. Touch control MIWE TC was also introduced for the MIWE condo with a flat and easy-to-clean glass display. And finally, the new door design of the MIWE condo can be easily locked into place for cleaning purposes, and the interior side can also be easily washed. The baking chamber is also protected from any cleaning water running in. From Wiesheu, the Dibas 64S is an innovative baking oven with a sliding door. The door slides sideways into the housing, so it saves space and ensures security. Other features include a hygienic baking chamber with no corners or edges (making it easy to clean). 90 * IDDBA DAIRY-DELI-BAKE 2014 SPECIAL EDITION * instore Pizza is another hot trend in the marketplace, and Picard features the latest advancements in pizza ovens. Picard addresses this marketplace need with the Spitfire Pizza Oven and the Unique LP-200 Stone Conveyor Oven for pizzas. The latter is a compact oven built to maximize available space and features a black, polished, natural stone conveyor on the entire length of the baking chamber, with variable speed control. The Spitfire Pizza Oven is a continuous baking oven with direct fire radiant heat. The Spitfire bakes at 575 F for fast delicious pizzas. Other equipment trends New equipment also can help you leverage current marketplace trends. Pretzels, for instance, are enjoying an upswing in demand, and WP Bakery Group addresses this marketplace need with a new addition to its family, WP Riehle, a leading producer of German quality lye applicators, deep frying solutions, tray cleaning and continuous deep frying. In addition, WP Bakery Group offers the Winkler Admiral, a robust volumetric roll divider. The welded steel plate construction provides the Admiral with the ability to operate 24/7 in demanding production cycles, such as frozen doughs and bagel plants. For improved scaling, OHAUS Corporation introduced the Valor 7000 line of compact food service scales. Designed for restaurants, bakeries, foodservice and other culinary areas requiring fast operation and flexibility, the Valor 7000 scales provide a variety of standard features to improve the efficiency and accuracy of food weighing.

Table of Contents for the Digital Edition of inStore - IDDBA 2014

inStore - IDDBA 2014
Instore - May 2014
Editor's Note - The IDDBA Issue: The Consumer Puzzle
Table of Contents
News - On Our Radar
IDDBA Preview
Connecting the Dots - Attracting Shoppers
Bakery - Ingredients and Icings
Hy-Vee Cake Challenge
Cookies & Sweets
Dessert Trends
Bread Trends
Schnuck Markets at 75
Deli - The Future of Prepared Food
Sandwiches Sell
Spiced Up Sides and Salads
Pizza, an American Classic
Cheese - Merchandising
Specialty Flavors
Appetizers & Sides
Sandwich Creations
Packaging - Sustainability
Convenience
Equipment - Next Generation Ovens and More
Depositor Innovations
Product Trends
Ad Index
Next Up - Christmas and New Year's

inStore - IDDBA 2014