Baking & Snack - April 2021 - 72

OVENS

The exact type of
oven - direct-gas fired,
convection, hybrid or
others - can often be
tested at a research
or innovation center to
make sure it's the best
fit for a baker's product
portfolio.
Babbco

technology, " Mr. Hartranft said. " Newer components are
more reliable than in years past as well, which allows the
equipment to run at higher efficiencies. "

Choosing the best option
Energy efficiency cannot always be directly linked to
product quality improvement. However, Mr. Bijkerk
said, ensuring the consistency and reliable quality of
baked goods can be tied to an efficient operating system.
" The material choice can highly influence the level of
heat transfer and can be attributed to significantly higher efficiency, " he said.
For example, Mr. Bijkerk pointed out a coating like
AMF's Emisshield technology will provide a more efficient baking process but also come at a higher initial
investment. Specifically, the patented nano-emissive
technology increases oven capacity and enhances the
uniformity of bread and buns.
To prevent heat loss during baking, Mr. Deppieri recommended using nanotechnological materials.
" In the case of multi-deck ovens, refractory materials
have evolved, while Tecnopool's spiral oven has the great
advantage of having stainless-steel internal and external baking chambers that have a direct effect on radiant
heat, " he said.
Mr. Barnes noted that ovens are great at heating, but
they do not cool down very well.
" Said another way, certain oven materials and constructions can require significant startup energy that's
otherwise wasted on heating up their own structures, "

72 Baking & Snack April 2021 / www.bakingbusiness.com

he explained. " In a gap situation, ovens cannot reduce
their internal energy quickly enough, leading to flash
heat. Careful selection of materials and methods of construction can allow the oven to use energy for heating
the product, not the oven itself. "
Mr. Barnes stressed that the type of oven must be
tailored to specific products and the bake profile they
require.
" Different products require different methods of delivering heat, so finding the best fit naturally leads to top
efficiency, " he said. " Products themselves are not good
conductors of heat, and an understanding of how they
react to various heat transfer methods is critical. The
ability to deliver a proper finished surface, while achieving core temperature requirements, requires a good
match to the oven configuration. "
The exact type of oven - direct-gas fired, convection,
hybrid and others - can often be tested at a supplier's
research or innovation center.
In recent years, the popularity of hybrid ovens has
soared as bakers mix and match technologies more
specifically to the products they create. It's no longer
one-size-fits-all.
" Heat obviously affects the characteristics of the
product - on volume expansion, on crumb and crust
development, on baking loss, on crust color, on gloss
effect, and finally on flavor development, " Mr. Deppieri
observed. " There are limits in penetrative heat and moments that cannot be overcome without the loss of the
quality characteristics of the product. "
He said Tecnopool reduced the thermal mass of its
spiral oven, improved the insulation with high-density
ceramic materials and brought the thermal oil unit closer to the product and farther from the baking chamber

IN RECENT YEARS, THE
POPULARITY OF HYBRID
OVENS HAS SOARED AS
BAKERS MIX AND MATCH
TECHNOLOGIES MORE
SPECIFICALLY TO THE
PRODUCTS THEY CREATE.
to optimize the radiant effect on the baking process. In
addition, the oven recovers part of its convective heat to
enable additional energy savings.
The company also enhanced energy efficiency on its
hybrid ovens as well as its Gostol's indirect radiant and
multi-deck ovens. Mr. Deppieri estimated that improvements in insulation, pipe conformation, refractory ma-


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Baking & Snack - April 2021

Table of Contents for the Digital Edition of Baking & Snack - April 2021

Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 2
Baking & Snack - April 2021 - 3
Baking & Snack - April 2021 - 4
Baking & Snack - April 2021 - 5
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