Baking & Snack - July 2005 - 67

PROCESSING TECHNOLOGY

Vertical, Horizontal,
Compact
Rising and descending through tray-wide vertical
chambers or snaking along horizontal serpentine
paths, a new breed of oven is finding acceptance
among North American bakers. These ovens carry
products along on trays or plates, with configurations offering a choice between fixed plates or
interchangeable pans. Such in-line technology has

ᮡ Tiered levels follow a serpentine path to save space on the plant floor
while maximizing proofing, baking, cooling and freezing output.
AUTO-BAKE

not only been applied to baking but also to proofing, retarding, cooling and freezing.
These systems save space on the plant floor. A
typical example is a vertical oven with modules
composed of two separated chambers. Each module is the equivalent of 70 sq m (750 sq ft) of baking capacity in less than 3 sq m (32½ sq ft). Slightly
different in configuration but also boasting a small
footprint, a new modular 3-deck oven provides 20
sq m (216 sq ft) of baking surface on each module
in a footprint of less than one-third that area.
There is plenty new among these oven technologies.
"We're now 'serpentining' proofing," said the
president of the US division of an Australian
equipment manufacturer. The company's serpentine technology, widely accepted for nonproofed
items such as cakes, cookies and muffins, has
been adapted to artisan bread processes, including proofing and baking. Recent overseas installations include a system for baking croissants, while

70 / BAKING & SNACK / July 2005

ovens. Using it at the end of an oven, for example, can
help control the bake and coloring.
Having different types of heat distributed among
different modules of an oven offers several advantages. Indirect heat, for example, is proven and reliable
and can be applied to a broad range of applications.
However, with indirect heat, the response to changes
in settings or baking curves is not as fast as direct gas
fire systems, making indirect ideal for long production
runs of identical products. But when using indirect
heat in one area of the oven and another type of heat
such as convection at the end of an oven, the baking
curve becomes more reliable.
The president of an East Coast manufacturer said
that his company has been offering hybrid ovens for
10 years because although there are several oven technologies out there, no one system is perfect. "In the
past, customers have just had to settle. Now, if they
want indirect fire at the beginning of the oven, want
the middle to be fuel efficient and want high-velocity
air to color the product better at the end of the oven,
they can have it," he said. This company offers a test facility with a 60-ft hybrid tunnel oven. Customers can spend
three days there, testing their product on the oven and
then order what they like.
The director of sales for an Ohio-based supplier said
that when it comes to hybrid ovens, he is looking for a
perfect baking curve. For companies that don't offer bythe-book hybrid ovens, the modular concept allows them
to offer hybrid-type ovens, he said. "Modular design is
really a bunch of building blocks that lead to shorter installation and commissioning times."
And the president of a South Carolina-based manufacturer said that in the cracker industry, when a baker needs
a lot of energy at the front of the oven, hybrid ovens are
the most logical option. "The direct fire section at the
beginning puts a lot of heat out and then the indirect
ᮢ Hybrid ovens are manufactured in 6-ft modules to facilitate
design and installation.
SPOONER-VICARS-MEINEKE



Baking & Snack - July 2005

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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com