Baking & Snack - November 2020 - 84
OVENS
technologies - or mix and match existing ones - to
install versatility into their operations.
" Customers continue seeking 'future-proof ' and flexible baking platforms as part of their investment decisions, " observed Jerry Barnes, vice president, Babbco.
" We've deployed a number of these Swiss Army knife
ovens over the past few years. Bakers can dial-in various
heat delivery methods, which are tailored to suit the exact product specification required across multiple SKUs. "
He said these options include direct-gas-fired (DGF),
high- or low-energy radiant, and turbulent or impingement convection heat, to name a few.
" The ability to superimpose these methods on a perzone basis provides corporate marketing and R&D wide
latitude in developing products to keep up with changing consumer demands, " Mr. Barnes explained.
That's because a cornucopia of baked goods reacts
positively to a variation in heat transfer.
" Many flatbreads and artisan-style products see internal development under one heat regimen, then color
or texture characteristics in a second, " Mr. Barnes said.
" Cake products must go through a careful profile to
ensure an even rise and a flat top surface. This is where
flexibility in setting the profile to suit the particular
product is very valuable. "
Covering all the bases
For versatility, many bakers have explored hybrid technology. Remco Bijkerk, executive product manager for
AMF Den Boer, an AMF Bakery Systems brand, said
baked goods with high volume and high-moisture content benefit the most from a hybrid configuration.
" Due to the migration of moisture and the fact that
the crust of the product should stay flexible for as long
as possible, a defined split in the way of transferring the
heat will optimize the baking process and lead to a higher quality end product, " he noted.
Hybrid ovens, he added, can incorporate various heat
transfer options and multiple types of modular zones
with different types of heat-transfer capabilities.
" Multibake tunnel ovens by AMF Den Boer can be
easily integrated into the production line for the desired
baking profile, " Mr. Bijkerk said. " Depending on the
product, the type of heat transfer is chosen and placed
in the zone that it is most suitable for the desired product characteristics. "
For example, a panned bread needs the highest
Top: Hybrid baking isn't difficult today because many ovens come with multiple
zones that can each employ different types of thermal elements.
Topos Mondial
Bottom: Fast changeovers depend on an oven's responsiveness and may
include a modulating burner to swiftly refresh the air flow to the required
temperature inside the oven while avoiding flash heat.
Mecatherm
84 Baking & Snack November 2020 / www.bakingbusiness.com
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Baking & Snack - November 2020
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