Baking&Snack - June 2011 - 87

OVENS

The Best Ingredients Produce The Best Products

idizer to burn off the ethanol and heat the oven’s first zone before exhausting into the air. “Results are cleaner-burning exhaust, the use of latent energy and lower energy consumption,” Mr. Jackson said. “Add heat exchangers in the oven stacks to supply hot water to the proofer, and your energy consumption is dramatically affected. The initial investment in such systems, however, is higher, but the ROI should justify [this decision]. We estimate up to 17% energy usage savings.” Gashor ovens, available from Cinch Bakery Equipment, LLC, Little Falls, NJ, can assist bakeries in improving energy efficiency by reclaiming the hot air from combustible chimney gases to heat water for use in the bakery. “Now, the bakery can have hot water with free energy,” said Cindy Chananie, president of Cinch. SANITATION AND INSTALLATION. Bakers and snack manufacturers often desire improved access to the baking chamber for sanitation. “Many have expressed concerns about sanitation and allergens,” Mr. Kuipers said. “They want good access to the oven for cleaning between production shifts. We provide several hinged access doors as standard and can provide many more as options.” C.H. Babb offers clean-inplace (CIP) systems for its ovens, which can assist bakers making pizza, stuffed pockets or similar products that must be made in UDSA-inspected plants. CIP systems wash out ovens using cycles of heated water, detergents and caustic solutions. They come in a range of complexity from manual pressure-wash methods to a fully integrated and automated cleaning system that collects and recirculates cleaning fluids. Stewart Systems reduced the number of labor-hours required

to maintain multistrand insulated wires used for ignition and flame sensing by switching to solid stainless steel rods with double insulation. Additionally, the oven manufacturer offers as standard on its ovens an air blow-off station ahead of the oiler to keep the chain clean by removing loose particles of debris before they have a chance to build up and stick to the chain. Bakers are always looking for equipment that is easier to maintain and want features that increase the value of their equipment, according to Mr. Domenicucci. For example, AMF offers product energy tracking, predictive lubrication, dynamic chain management and redundant subsystems. In addition, bakers want to reduce costs for maintenance. “Features such as predictive lubrication, dynamic chain management and lubeless chain are the answers to some of these challenges,” he added. To reduce installation time, control manufacturing quality and ensure performance, Reading supplies modules of ovens preassembled at its factory. Stewart Systems fully pretests its control panels and combustion platform prior to shipment to the bakery to lessen startup times at installation, Because welding an oven can be time consuming and disruptive to a bakery and not every bakery can accept a fully assembled oven, Cinch can deliver a rack oven that can be assembled in one day without welding, according to Ms. Chananie. As a matter of fact, many new developments are occurring with regard to the current state of oven technology, and bakeries may want to investigate further how these new designs and imprvements can benefit their operations. ◾

are Dunford How goodChocolate CakeBakers’ Double Fudge Donuts? Good enough for special request deliveries to the sky boxes at Mile High Stadium during Denver Broncos games. Good enough for private jets to make special stops to pick them up from the bakery. Now known as Dunford Bakers, the company began as the Dunford Bread Company in 1931 in Salt Lake City, Utah. John Stevens, the president of Dunford Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area. Dunford is in production 365 days of the year. This popular bakery has one retail location, and supplies baked goods to area grocery stores. In addition, it produces many private label brands. While Double Fudge Chocolate Cake Donuts are Dunford Bakers’ most famous product, the Pumpkin Chocolate Cookies have many fans. Mr. Stevens is proud that Dunford Bakers provides 100 people with employment, many of whom are long-time employees. The secret of Dunford Bakers’ success over the years is the reputation it has built for taking care of its customers by supplying a quality product at a reasonable price. “We put quality into everything we do. We don’t cut corners and we use the best ingredients in order to produce the best product for our customers,” said John Stevens. To that end, Dunford Bakers uses International® Bakers Services’ flavors such as BLO&V®, B&V®, Raspberry and Pumpkin Pie. “I have known of International® Bakers Services’ flavors my whole life,” said Mr. Stevens. “We are always experimenting with new flavors in order to offer a variety of tasty treats to our customers.” Whether you are looking for consistent quality in your products or new flavors, turn to International® Bakers Services to reach your goals. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
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Baking&Snack - June 2011

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