Baking & Snack - July 2006 - 56

PROCESSING TECHNOLOGY

HOT

The

SEAT

Purchasing an oven is not an everyday task,
so it is not unusual to feel apprehensive.
BY STEVE BERNE
o, you want to replace your oven. Or maybe you
reached the point that you have to replace your
oven. Perhaps good fortune is allowing your bakery
to expand and add a new line. Whatever the reason,
there is definite exhilaration and anticipation over the
prospect of new equipment. However, after receiving initial capital approval, realization sets in. Such a purchase
does not happen often - perhaps once or maybe twice in
the career of a bakery manager or engineer or a handful
of times if your company expands or you are part of the
corporate management team at a multiunit operation. It
is completely understandable that the more you look into
oven options, the more daunting the task becomes. This is
by far the largest and most important piece of equipment
in the bakery. A mistake can cause long term consequences
for the bakery and its decision makers.
Fear not. Baking & Snack of course regularly runs features and reader service items about oven innovations,
design and options, and supporters of the magazine advertise their wares, capabilities and unique offerings. The
intent here is to give you a base from which to launch
your search. Knowing the right questions to ask and understanding the proper lingo to express your questions
will provide you the confidence to make the optimum
decision for your bakery.
At the outset, there are numerous important points
of decision-making required by the baker. First, the

S

application determines the oven. Unless you are a startup company or have no prior industry experience, most
baking companies already have an idea of what they need
for their product application. However, they may not be
aware of advancements in oven technologies and more
flexible, more efficient baking methods. Also, regardless
of your confidence, suppliers noted that most customers demand testing and process validation prior to oven
installation. Be sure this is offered by suppliers you consider. "Every customer now asks about this service," said
one supplier. "It has become a standard part of our sale."
"The level and sequence of importance of these choic-

Heating Values of Common Fuels
Fuel

Quantity per
1,000 Btu

Btu per Unit

Natural gas
Propane
Fuel oil
Electricity
Coal

1 cu ft
0.4 cu ft
0.0065 gal
0.293 kwh
0.65 lb

1,000 per cu ft
2,500 per cu ft
152,000 per gal
3,414 per kwh
15,500 per lb

Sosland Publishing Co.

ᮡ Common heating fuels for ovens have unique properties and costs.
Consideration of cost and availability of fuels, oven style and product
type are important factors in making the best decision.

July 2006 / BAKING & SNACK / 59



Baking & Snack - July 2006

Table of Contents for the Digital Edition of Baking & Snack - July 2006

Contents
Baking & Snack - July 2006 - 1
Baking & Snack - July 2006 - 2
Baking & Snack - July 2006 - 3
Baking & Snack - July 2006 - Contents
Baking & Snack - July 2006 - 5
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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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
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