Baking & Snack - April 2021 - 70

OVENS

Ovens may rely on
nanotechnological
materials and other
new technology to
prevent heat loss and
better control the
entire baking process.
Tecnopool

Oven efficiency not
only saves energy but
also allows bakers
to produce more
consistent baked goods.
AMF Bakery Systems

" In contrast, a tunnel oven of the same size may require more than 100 burners - making the capital cost
coupled with longer production downtime for installation a significantly longer ROI case that may justify
complete oven replacement, " he explained.
Auto-Bake began using electric radiant oven heat
technology more than five decades ago. Today its popular direct gas-fired (DGF) convection oven is available as
electric convection.
" This oven is 40% more energy efficient than our standard gas-fired model, and fossil fuel-free for customers
seeking an environmentally friendly production option, "
Mr. McCally said.
Digital controls now offer more recipe-driven options
and a lot more alternatives.
" There are also features within the oven process controls, such as product gap control, that allow the oven
to throttle back the burners when there is a break in the
product upstream, " Mr. Hartranft said.
B├╝hler-Hass offers gap-sensing technology that automatically puts the oven into " idle mode " when an oven
zone is empty.

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

" This not only saves energy when product is not going through the oven, but it also reduces the amount of
product waste at the beginning and end of the gap, " Mr.
Knott said.
Overall, process controls make baking with precision
possible while adding flexibility to the production, noted
Davide Deppieri, master baker and R&D consultant for
Tecnopool. Automatic monitoring of the oven not only
conserves energy but also reduces the risk of fire while
providing other safety benefits.
Ken Johnson, president, Gemini Bakery Equipment/
KB Systems, pointed out that features such as real-time
exhaust gas monitors can ensure an optimal gas/air ratio
that enhances an oven's performance.
" Real-time gas flow monitoring can indicate falling efficiency trends with respect to Btu per pound of
bread, " he explained. " Automated steam values and heat
dampers can provide for repeatability at each product's
best settings. "
Mr. Johnson pointed out that Gemini/Werner &
Pfleiderer (W&P) Thermador indirect-fired tunnel ovens deliver targeted steam directly to the product for
minimal waste. The oven comes with variable and manually adjustable steam quantity and steam flow direction. The steam zone provides heat at the bottom, not at
the top, to maximize steam condensation on the product. Teflon temperature curtains at the front and back of
the steam zone contain the steam to save energy.
Downtime is the crucial variable all bakers strive to
avoid, especially on high-volume lines that consume
huge amounts of energy. Mr.
Bijkerk said AMFConnect and an
integrated predictive maintenance
tool is specially designed for improving performance across a
turnkey production line.
" Access to this critical operational information allows your team
to make better, faster decisions to
improve operations and efficiency
throughout your bakery, " he said.
He added that AMFMethod
training and augmented reality applications are also attributed to a
more simplified approach to maintenance processes.
Such training tools allow bakers
to invest in further automation.
" While with updated technology
there are new items for the maintenance staff to learn, ultimately
new ovens are simpler to operate and maintain with the added


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Baking & Snack - April 2021

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