Baking&Snack - April 2017 - 81
EQUIPMENT
Ovens
Demand an Effective
BAKE
Bakers can command
the most efficiency out of
their ovens by finding just
the right baking profile.
by Charlotte Atchley
E
Efficiency is a worthy goal for any business, but particularly in manufacturing where waste comes at a cost
of tangible resources. In the commercial bakery, moments in production that can stand to use some tightening are the mixer, the oven and the freezer, when applicable. These areas exert a lot of energy to accomplish
their objectives, either in actual electricity to power the
equipment or heat to bake the product. Efficiency is often associated with dollar and energy savings, but there
are other benefits too, particularly in the oven.
A bakery has achieved the pinnacle of efficiency when
it bakes the maximum pound of product with the minimum amount of energy, measured in Btu/lb. Achieving
baking efficiency has several measurable benefits as well
as the immeasurable effect of enhancing consumer perception of the product. Higher throughputs, ROI, lower
costs, more saleable product, less waste and higher product quality are just some ways in which a baker can see
the advantages.
"Efficient tunnel ovens provide consistency and repeatability of performance and product quality," said
Ken Johnson, president, Gemini Bakery Equipment/KB
Systems. "Efficient, automated lines lend themselves to longer production runs and minimum product changeovers."
With higher efficiency comes increased output from
a single oven, which can reduce production hours or
the number of ovens operating, according to Patricia
Kennedy, president, WP Bakery Group USA, the subsidiary of WP Bakery Group of Germany. "In many cases,
baking is the prime limiter to the maximum output a
bakery can produce," she said.
And while efficient ovens can bring down baking
times 10 to 20%, finished products benefit in quality too
by retaining more moisture, improving taste and extending shelf life, according to Ms. Kennedy.
There are several strategies and technologies that can
help bakers improve productivity. "Keeping an oven full
to design capacity, process control of exact application
of heat when needed in the bake process, least excess
exhaust heat loss and oven insulation all enter into the
efficiency calculation," said Dennis Kauffman, thermal
specialist, AMF Bakery Systems.
Everything it seems from the design of the baking
chamber to the recipe-driven controls can help make an
oven more effective from the start and help operators repeat those results over and over again.
A nano-emissive coating
on the inside of the baking
chamber improves the
radiant heat transfer.
Topos Mondial-J4 Oven
A strong structure
The baking chamber itself - whether a tunnel, multideck or rack configuration - can have an impact on
www.bakingandsnack.com / April 2017 Baking & Snack 81
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Baking&Snack - April 2017
Table of Contents for the Digital Edition of Baking&Snack - April 2017
Baking&Snack - April 2017
Contents
Contents
Editorial - A tale of 600 plants
Newsfront - ABA, B&CMA merger unanimously approved
Mondelez sees opportunity in ‘power brands,’ e-commerce
BEMA prepares to celebrate 100 years
Hostess chairman foresees continued growth
Bill Zimmerman Sr. honored by ASB
Rademaker promotes new president
SBW expands scholarship awards to four
Two international bread symposiums announced
People/In Brief
CMO Labeling - Yet another Labeling Rule
Today’s not-so-secret decoder ring
Certification that’s tried and true
Why opt for single-source wheat?
Transitional answer to availability
Orlando Baking Co. - True to its roots
Keeping track of everything
All’s good that goes well
Breakfast - Any meal any time
Food vs. beverage at breakfast
Breakfast all day … or not
Antioxidants - Holding back a tsunami
A role in PHO replacement
A different side of antioxidants
Pulses - Racing pulses
Going gluten-free
Ingredient App - Instantly faster
Equipment - Demand an Effective Bake
Efficient but still flexible
The effectiveness of hybrids
Icing, Glazing - Smooth sailing
Automation - Getting it in sync
Vertical Packaging - Up, up and away
SANITATION STRATEGIES - Wet vs. Dry
INDUSTRY IMAGES - All in the mix
Meeting Preview: IFT - GO WITH PURPOSE
Events
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - Baking&Snack - April 2017
Baking&Snack - April 2017 - 2
Baking&Snack - April 2017 - FC - 1
Baking&Snack - April 2017 - FC - 2
Baking&Snack - April 2017 - 3
Baking&Snack - April 2017 - 4
Baking&Snack - April 2017 - 5
Baking&Snack - April 2017 - 6
Baking&Snack - April 2017 - 7
Baking&Snack - April 2017 - 8
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - 10
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - Editorial - A tale of 600 plants
Baking&Snack - April 2017 - 13
Baking&Snack - April 2017 - 14
Baking&Snack - April 2017 - 15
Baking&Snack - April 2017 - BEMA prepares to celebrate 100 years
Baking&Snack - April 2017 - 17
Baking&Snack - April 2017 - Rademaker promotes new president
Baking&Snack - April 2017 - 19
Baking&Snack - April 2017 - People/In Brief
Baking&Snack - April 2017 - 21
Baking&Snack - April 2017 - 22
Baking&Snack - April 2017 - CMO Labeling - Yet another Labeling Rule
Baking&Snack - April 2017 - Today’s not-so-secret decoder ring
Baking&Snack - April 2017 - 25
Baking&Snack - April 2017 - 26
Baking&Snack - April 2017 - 27
Baking&Snack - April 2017 - Certification that’s tried and true
Baking&Snack - April 2017 - 29
Baking&Snack - April 2017 - Why opt for single-source wheat?
Baking&Snack - April 2017 - 31
Baking&Snack - April 2017 - Transitional answer to availability
Baking&Snack - April 2017 - 33
Baking&Snack - April 2017 - Orlando Baking Co. - True to its roots
Baking&Snack - April 2017 - 35
Baking&Snack - April 2017 - 36
Baking&Snack - April 2017 - 37
Baking&Snack - April 2017 - Keeping track of everything
Baking&Snack - April 2017 - 39
Baking&Snack - April 2017 - 40
Baking&Snack - April 2017 - 41
Baking&Snack - April 2017 - 42
Baking&Snack - April 2017 - 43
Baking&Snack - April 2017 - 44
Baking&Snack - April 2017 - 45
Baking&Snack - April 2017 - All’s good that goes well
Baking&Snack - April 2017 - 47
Baking&Snack - April 2017 - 48
Baking&Snack - April 2017 - 49
Baking&Snack - April 2017 - 50
Baking&Snack - April 2017 - Breakfast - Any meal any time
Baking&Snack - April 2017 - 52
Baking&Snack - April 2017 - 53
Baking&Snack - April 2017 - Food vs. beverage at breakfast
Baking&Snack - April 2017 - 55
Baking&Snack - April 2017 - 56
Baking&Snack - April 2017 - Breakfast all day … or not
Baking&Snack - April 2017 - 58
Baking&Snack - April 2017 - 59
Baking&Snack - April 2017 - 60
Baking&Snack - April 2017 - Antioxidants - Holding back a tsunami
Baking&Snack - April 2017 - 62
Baking&Snack - April 2017 - 63
Baking&Snack - April 2017 - A role in PHO replacement
Baking&Snack - April 2017 - 65
Baking&Snack - April 2017 - A different side of antioxidants
Baking&Snack - April 2017 - 67
Baking&Snack - April 2017 - 68
Baking&Snack - April 2017 - Pulses - Racing pulses
Baking&Snack - April 2017 - 70
Baking&Snack - April 2017 - 71
Baking&Snack - April 2017 - Going gluten-free
Baking&Snack - April 2017 - 73
Baking&Snack - April 2017 - 74
Baking&Snack - April 2017 - 75
Baking&Snack - April 2017 - 76
Baking&Snack - April 2017 - 77
Baking&Snack - April 2017 - 78
Baking&Snack - April 2017 - Ingredient App - Instantly faster
Baking&Snack - April 2017 - 80
Baking&Snack - April 2017 - Equipment - Demand an Effective Bake
Baking&Snack - April 2017 - 82
Baking&Snack - April 2017 - 83
Baking&Snack - April 2017 - 84
Baking&Snack - April 2017 - Efficient but still flexible
Baking&Snack - April 2017 - 86
Baking&Snack - April 2017 - 87
Baking&Snack - April 2017 - The effectiveness of hybrids
Baking&Snack - April 2017 - 89
Baking&Snack - April 2017 - 90
Baking&Snack - April 2017 - 91
Baking&Snack - April 2017 - 92
Baking&Snack - April 2017 - 93
Baking&Snack - April 2017 - 94
Baking&Snack - April 2017 - Icing, Glazing - Smooth sailing
Baking&Snack - April 2017 - 96
Baking&Snack - April 2017 - 97
Baking&Snack - April 2017 - 98
Baking&Snack - April 2017 - 99
Baking&Snack - April 2017 - 100
Baking&Snack - April 2017 - 101
Baking&Snack - April 2017 - 102
Baking&Snack - April 2017 - Automation - Getting it in sync
Baking&Snack - April 2017 - 104
Baking&Snack - April 2017 - 105
Baking&Snack - April 2017 - 106
Baking&Snack - April 2017 - 107
Baking&Snack - April 2017 - 108
Baking&Snack - April 2017 - 109
Baking&Snack - April 2017 - 110
Baking&Snack - April 2017 - 111
Baking&Snack - April 2017 - 112
Baking&Snack - April 2017 - Vertical Packaging - Up, up and away
Baking&Snack - April 2017 - 114
Baking&Snack - April 2017 - 115
Baking&Snack - April 2017 - 116
Baking&Snack - April 2017 - 117
Baking&Snack - April 2017 - 118
Baking&Snack - April 2017 - SANITATION STRATEGIES - Wet vs. Dry
Baking&Snack - April 2017 - 120
Baking&Snack - April 2017 - INDUSTRY IMAGES - All in the mix
Baking&Snack - April 2017 - 122
Baking&Snack - April 2017 - 123
Baking&Snack - April 2017 - 124
Baking&Snack - April 2017 - 125
Baking&Snack - April 2017 - Meeting Preview: IFT - GO WITH PURPOSE
Baking&Snack - April 2017 - 127
Baking&Snack - April 2017 - 128
Baking&Snack - April 2017 - Events
Baking&Snack - April 2017 - 130
Baking&Snack - April 2017 - 131
Baking&Snack - April 2017 - ingredients & formulating
Baking&Snack - April 2017 - 133
Baking&Snack - April 2017 - equipment & packaging
Baking&Snack - April 2017 - 135
Baking&Snack - April 2017 - 136
Baking&Snack - April 2017 - 137
Baking&Snack - April 2017 - patents
Baking&Snack - April 2017 - 139
Baking&Snack - April 2017 - new on the shelf
Baking&Snack - April 2017 - 141
Baking&Snack - April 2017 - 142
Baking&Snack - April 2017 - MARKETPLACE
Baking&Snack - April 2017 - 144
Baking&Snack - April 2017 - 145
Baking&Snack - April 2017 - 146
Baking&Snack - April 2017 - 147
Baking&Snack - April 2017 - 148
Baking&Snack - April 2017 - 149
Baking&Snack - April 2017 - 150
Baking&Snack - April 2017 - 151
Baking&Snack - April 2017 - 152
Baking&Snack - April 2017 - AD INDEX
Baking&Snack - April 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - 155
Baking&Snack - April 2017 - 156
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