Baking & Snack - September 2014 - 96
OVENS
Aiming for quality baking and energy efficiency,
bakers have found value in oven controls.
& Pfleiderer/Gemini indirect-fired ovens. "The only exhaust containing VOC products of fermentation that
needs to be treated by the oxidizer is the isolated exhaust
from the oven bake chamber," said Mark Rosenberg, the
company's CEO. "This reduces oxidizer gas consumption and reduces costs to operate the oxidizer."
While an idle oven may not lose heat, it certainly
wastes it. "Whether during a product changeover or
some minor ingredient calamity, there are various times
when all the equipment is running without product,"
said Scott McCally, product manager, Thermal Group,
Stewart Systems. "This is a tremendous waste of energy."
Stewart Systems' On Demand program sends the oven
into low-fire mode during a gap in production and alerts
the oven to fire up when it's time to get back to work.
At interpack this year, Franz Haas introduced EcoMode for its ovens. This feature senses when products
are coming into the oven. When the infeed line is empty
of products, the equipment will either go into Eco-Mode
to save energy or alert operators that they may want to
put the oven in Eco-Mode.
Reading Bakery Systems also features downtime software that sends the oven into low-fire mode during prolonged breaks.
There are many reasons a baker would choose to
make ovens greener - improved baking, savings on
energy and even social responsibility. "The message has
gotten through that we want to be sustainable; we want
to be eco-friendly," Mr. Abrahamsen said. "It's no longer just the payback: It's also a conscious decision to be
more sustainable."
*
Find resources for ovens by visiting
www.esourcebaking.com. Browse by category under
Equipment, and click on Proof/Bake/Fry for listings.
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96 Baking & Snack September 2014 / www.bakingandsnack.com
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Baking & Snack - September 2014
Table of Contents for the Digital Edition of Baking & Snack - September 2014
Baking & Snack - September 2014
Table of Contents
Table of Contents
Editorial - Heart of the community
Newsfront - Flowers reflects on cake market
Shiver: Displays, distribution propel Hostess cakes
Pepperidge Farm’s Britt exudes optimism
People
Crackers provide lower guilt option
Snyder’s-Lance revamps sandwich crackers
In Brief
Construction Report - Growth in all Directions
Site Selection - Roadmap for the Future
Hill Country Bakery - Brewing Something Special
Sharing new product expertise
Coffee talk
Global Outlook - Tour de Bakery
Growing Japanese wheat
Conserving food
Protein - Ahead of the Game
Keep proteins, carbs in balance
Calorie Reduction - Energy Crisis
Ingredient App - Quality of (Shelf) Life
R&D Perspective - What's Next for 'Natural'?
Q&A: Bakery de France - Unwavering in Her Beliefs
Ovens - Embracing Green Technology
Data Loggers - Record and Verify
Cake Processing - Tastefully Depositing
Flowwrappers - Going with the Flow
Industry Insight - Creating Effective Training Materials
Trucks - Light on Their Feet
Rules that only complicate
Go to the head of the class
Meeting Preview: Pack Expo - Snack Attack
Bakers take a break
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - September 2014 - Baking & Snack - September 2014
Baking & Snack - September 2014 - 2
Baking & Snack - September 2014 - 3
Baking & Snack - September 2014 - 4
Baking & Snack - September 2014 - 5
Baking & Snack - September 2014 - 6
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - 8
Baking & Snack - September 2014 - Table of Contents
Baking & Snack - September 2014 - Editorial - Heart of the community
Baking & Snack - September 2014 - 11
Baking & Snack - September 2014 - Shiver: Displays, distribution propel Hostess cakes
Baking & Snack - September 2014 - 13
Baking & Snack - September 2014 - People
Baking & Snack - September 2014 - 15
Baking & Snack - September 2014 - In Brief
Baking & Snack - September 2014 - 17
Baking & Snack - September 2014 - Construction Report - Growth in all Directions
Baking & Snack - September 2014 - 19
Baking & Snack - September 2014 - 20
Baking & Snack - September 2014 - 21
Baking & Snack - September 2014 - 22
Baking & Snack - September 2014 - 23
Baking & Snack - September 2014 - 24
Baking & Snack - September 2014 - 25
Baking & Snack - September 2014 - 26
Baking & Snack - September 2014 - 27
Baking & Snack - September 2014 - 28
Baking & Snack - September 2014 - 29
Baking & Snack - September 2014 - 30
Baking & Snack - September 2014 - Site Selection - Roadmap for the Future
Baking & Snack - September 2014 - 32
Baking & Snack - September 2014 - 33
Baking & Snack - September 2014 - 34
Baking & Snack - September 2014 - Hill Country Bakery - Brewing Something Special
Baking & Snack - September 2014 - 36
Baking & Snack - September 2014 - 37
Baking & Snack - September 2014 - 38
Baking & Snack - September 2014 - 39
Baking & Snack - September 2014 - 40
Baking & Snack - September 2014 - 41
Baking & Snack - September 2014 - 42
Baking & Snack - September 2014 - 43
Baking & Snack - September 2014 - Sharing new product expertise
Baking & Snack - September 2014 - 45
Baking & Snack - September 2014 - Coffee talk
Baking & Snack - September 2014 - 47
Baking & Snack - September 2014 - 48
Baking & Snack - September 2014 - Global Outlook - Tour de Bakery
Baking & Snack - September 2014 - 50
Baking & Snack - September 2014 - 51
Baking & Snack - September 2014 - 52
Baking & Snack - September 2014 - 53
Baking & Snack - September 2014 - Growing Japanese wheat
Baking & Snack - September 2014 - 55
Baking & Snack - September 2014 - 56
Baking & Snack - September 2014 - 57
Baking & Snack - September 2014 - Conserving food
Baking & Snack - September 2014 - 59
Baking & Snack - September 2014 - 60
Baking & Snack - September 2014 - Protein - Ahead of the Game
Baking & Snack - September 2014 - 62
Baking & Snack - September 2014 - 63
Baking & Snack - September 2014 - 64
Baking & Snack - September 2014 - 65
Baking & Snack - September 2014 - 66
Baking & Snack - September 2014 - 67
Baking & Snack - September 2014 - Keep proteins, carbs in balance
Baking & Snack - September 2014 - 69
Baking & Snack - September 2014 - 70
Baking & Snack - September 2014 - Calorie Reduction - Energy Crisis
Baking & Snack - September 2014 - 72
Baking & Snack - September 2014 - 73
Baking & Snack - September 2014 - 74
Baking & Snack - September 2014 - 75
Baking & Snack - September 2014 - 76
Baking & Snack - September 2014 - 77
Baking & Snack - September 2014 - 78
Baking & Snack - September 2014 - Ingredient App - Quality of (Shelf) Life
Baking & Snack - September 2014 - 80
Baking & Snack - September 2014 - R&D Perspective - What's Next for 'Natural'?
Baking & Snack - September 2014 - 82
Baking & Snack - September 2014 - Q&A: Bakery de France - Unwavering in Her Beliefs
Baking & Snack - September 2014 - 84
Baking & Snack - September 2014 - 85
Baking & Snack - September 2014 - 86
Baking & Snack - September 2014 - Ovens - Embracing Green Technology
Baking & Snack - September 2014 - 88
Baking & Snack - September 2014 - 89
Baking & Snack - September 2014 - 90
Baking & Snack - September 2014 - 91
Baking & Snack - September 2014 - 92
Baking & Snack - September 2014 - 93
Baking & Snack - September 2014 - 94
Baking & Snack - September 2014 - 95
Baking & Snack - September 2014 - 96
Baking & Snack - September 2014 - 97
Baking & Snack - September 2014 - 98
Baking & Snack - September 2014 - Data Loggers - Record and Verify
Baking & Snack - September 2014 - 100
Baking & Snack - September 2014 - 101
Baking & Snack - September 2014 - 102
Baking & Snack - September 2014 - 103
Baking & Snack - September 2014 - 104
Baking & Snack - September 2014 - 105
Baking & Snack - September 2014 - 106
Baking & Snack - September 2014 - Cake Processing - Tastefully Depositing
Baking & Snack - September 2014 - 108
Baking & Snack - September 2014 - 109
Baking & Snack - September 2014 - 110
Baking & Snack - September 2014 - 111
Baking & Snack - September 2014 - 112
Baking & Snack - September 2014 - 113
Baking & Snack - September 2014 - Flowwrappers - Going with the Flow
Baking & Snack - September 2014 - 115
Baking & Snack - September 2014 - 116
Baking & Snack - September 2014 - Industry Insight - Creating Effective Training Materials
Baking & Snack - September 2014 - 118
Baking & Snack - September 2014 - Trucks - Light on Their Feet
Baking & Snack - September 2014 - Rules that only complicate
Baking & Snack - September 2014 - 121
Baking & Snack - September 2014 - 122
Baking & Snack - September 2014 - Go to the head of the class
Baking & Snack - September 2014 - Meeting Preview: Pack Expo - Snack Attack
Baking & Snack - September 2014 - Bakers take a break
Baking & Snack - September 2014 - Events
Baking & Snack - September 2014 - Innovations
Baking & Snack - September 2014 - Ingredient News
Baking & Snack - September 2014 - Products & Packaging
Baking & Snack - September 2014 - 130
Baking & Snack - September 2014 - New on the Shelf
Baking & Snack - September 2014 - Marketplace
Baking & Snack - September 2014 - 133
Baking & Snack - September 2014 - 134
Baking & Snack - September 2014 - 135
Baking & Snack - September 2014 - 136
Baking & Snack - September 2014 - 137
Baking & Snack - September 2014 - 138
Baking & Snack - September 2014 - 139
Baking & Snack - September 2014 - 140
Baking & Snack - September 2014 - Ad Index
Baking & Snack - September 2014 - New Product Spotlight
Baking & Snack - September 2014 - 143
Baking & Snack - September 2014 - 144
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