Baking&Snack - August 2013 - 87

OVENS

Sanitation importance on the rise

The length of this modular tunnel oven can range from 41 to 147 ft. Bakers can
bake using pans or directly on the steel-plate or stone hearth.
Cinch Bakery Equipment

systems help to tie the vision systems with upstream equipment should product be out of spec as it leaves the oven.
Baker Thermal’s latest tunnel oven design offers
Advanced Oven Process Control, providing more control points for a given recipe. This, in turn, gives broad
flexibility to users running a variety of products in a single oven and affords faster changeovers, Mr. Barnes said.
Multiple burner towers and turbo convection, both standard features of the Gashor Rocket tunnel oven Cinch will
feature at IBIE, give bakers control over the baking profile for
greater versatility. “The Rocket comes with multiple burner
towers, depending on length, and this makes the bake curve
flexible,” Ms. Chananie said. “If your tunnel oven is 100 ft
long, maybe the baker prefers to have one temperature at the
infeed, another in the middle of the oven and another toward
the end. Now, the baker controls the baking profile.”
Multiple burner towers also result in energy savings,
she said, pointing out that none of the burners need to
work at 100% power. Turbo convection can be engaged

Just because the baking process is often referred to as a kill
step doesn’t mean that bakers don’t take the sanitation of
their ovens seriously. In fact, new hygienic designs court favor
among those looking to purchase an oven.
Bakers most often ask about the cleanability of ovens, said
Charles Foran, chairman of C.H. Babb Co., Raynham, MA.
Because of allergen recalls and increased inspections, bakers
want ovens that can be thoroughly and easily sanitized, he
added. C.H. Babb offers a clean-in-place system for its tunnel
ovens, which feature fully welded, slanted floors.
Today, he estimated, up to 98% of the ovens the company
builds are all-stainless-steel inside. “Ten years ago, this was
unheard of, Mr. Foran said. However, stainless steel’s wash”
down capabilities as well as the fact it reduces flash heat make
it a preferred material for oven interiors.
Auto-Bake Pty., Hornsby, Australia, designs its Serpentine
ovens to require only regular sanitation and routine preventive maintenance to ensure decades of continuous production,
noted Amanda Hicks, co-CEO of the company, whose ovens
are represented by Dunbar Systems, Lemont, IL, in the US.
The Kaak Group makes a washdown-interior oven. The main
reason for this design feature, according to Ken Hagedorn,
vice-president and partner at Naegele, Inc. Bakery Systems,
Alsip, IL, which represents The Netherlands-based manufacturer in the US, is not so much food safety as it is the ability to
reduce carbon build-up. “That will affect the heat profile of the
oven, he said. “You need to clean up the oven so you don’t
”
have hot spots from carbon that has built up and may eventually catch on fire.
”

630
Booth 8

Pizza/Pita Line
From 900 Kg to 4.5 tons

Double Action Oven
40 to 160 sqm

Complete test production lines at your disposal
MECATHERM SA
F-67133 BAREMBACH - Tél. : +33 (0)3 88 47 43 43
info@mecatherm.fr - www.mecatherm.fr

For more information, see Page 133

Manufacturer of ovens, machines and automatic 87
August 2013 / Baking & Snack / production
lines for industrial bakeries

http://www.mecatherm.fr

Baking&Snack - August 2013

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