Baking & Snack - July 2005 - 72

PROCESSING TECHNOLOGY

"Preheating has to be long enough to guarantee
that the stone is loaded with enough energy to
transfer that energy back to the product during
baking." The company added this component because of its experience as a leading manufacturer
of stone tunnel ovens.
Large access doors make these systems more
user friendly. They simplify maintenance and
cleaning activities and allow easy removal of all
trays and pans for thorough sanitation.
A new "bottom bake booster" system, offered
by an oven manufacturer headquartered in
eastern France, equips the company's 3-deck
tunnel oven with a circuit of controlled hot air
convection limited to the product sole and to
a height of 1.5 cm (0.6 in.) of the base of the
product. The upper portion of the chamber is
heated by radiant methods.
The company noted that baking times are
shortened and water loss rates are controlled. Bakers can mix production of pan-baked and hearthbaked products on these systems.
- Laurie Gorton

area, and that is not the most efficient way to transfer heat
because air isn't the best medium. It is, however, the best
insulator," a company representative said.
With thermal oil, which travels above and below
each oven deck in sealed channels, temperature from
one side of the oven to the other remains consistent
- varying only about 2F°. "In thermal oil ovens, the oil
is heated in an external tank," the representative said. "It
controls and stores the heat. You don't need to bake on
a stone deck, you can bake on a metal deck because the
oil provides a softer heat."
Another factor in the game of efficiency is automation, and today, more ovens than ever before are automated. One supplier said that he gets a lot of inquiries
from bakers who are looking for multipurpose ovens
with specific requirements for several bake profiles.
"Through the leverage of automation, we can manage
different bake profiles," he said.
A representative from the Ohio-based manufacturer
said that his company now offers a more sophisticated
operating screen with a simplified display based on icons.
And a European manufacturer uses a technology that links
all of the oven burners to a recipe management system
linked to a computer. "All the operator has to do is enter

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76 / BAKING & SNACK / July 2005

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Baking & Snack - July 2005

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