Baking&Snack - February 2012 - 92

OVEN TECHNOLOGY

Multitasking in one oven

Baking multiple products at the same time in a single oven is possible in an oven from WP Kemper Bakery Systems, Sheldon, CT. The Megador multilevel oven allows different bake temperatures and bake times. “In a 6-level Megador, three levels could be baking breads with a 1-hour bake time at 350°F while the other three levels could be baking rolls at 20 minutes at a different temperature, said Jim Souza, WP ” Kemper’s vice-president and director of industrial sales. The Thermador is a more traditional tunnel oven offered by the company, but it also provides a great deal of versatility, he noted. While many ovens feature convection heat with variable speeds of airflow, Mr. Souza said bakers have not exploited this feature enough to make their ovens even more flexible. “We can move the air in the direction of travel of the product and also reverse it against the product flow, he said. “We can also move air vertically up and down as ” well as across the product. ” The Matador and Thermador’s modular designs allow them to be expanded when the facility needs increased capacity. “When speaking with the end user, we will talk about today as well as where they may want to be in two years, five years and even 10 years, Mr. Sousa said. ”

have independent zone control for moisture evacuation with excellent radiation characteristics, which allows a client to adjust moisture retention during the baking process,” he said. “We can also relatively quickly adjust the heat needed for enhanced color and more stable side walls.” Gemini recently delivered an oven targeted to produce only hearth products; however, before the oven was even commissioned, the baker determined it also needed to make pan products immediately. “Luckily, the oven purchased had been designed to handle both,” Mr. Rosenberg said. Harry Jacoby, president, MIWE America, Hillsborough, NJ, claimed the convection heat transfer systems of rack ovens bake the fastest. “It may not be the best for each specific type of products, but it does bake all products well,” he said.

Presenting the Gashor Thermocar
Take the The and Winkler GmbH And Get The World’s Only Cyclothermic Winkler GmbH Columbus Deck cross it Compact Rack Combination Deck/Rack Oven with Oven Technology... with Oven Technology... Winkler GmbH Technology

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Rebranded as the GASHOR THERMODECK The GASHOR ROTCAR

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The GASHOR THERMOCAR
THERMOCAR FACTS!
• Manufacturing started in 1995 • Thousands in Operation • Available for 18 x 26” Pans • Even Heat Distribution • Efficient Loading for Decreased Labor • Bake on Pans or Directly on Hearth • Artisan Baking Results Just Like a Deck Oven !!! • Over 100 installations in North America

/ Baking & Snack / February 2012

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Easy Loading/Unloading with a Rack But Crusty Baking Results Like a Deck Oven
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Baking&Snack - February 2012

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