![]() market, with three circulation fans on the back wall of the oven instead of one. The company created a line called the Rotovent geared toward the U.S. Lastly, MIWE’s version 3.0 can be monitored remotely and wirelessly to see what’s happening with the current baking job, upload and download different programs, and even check historical data on the oven, Jacoby says.Įarlier this year, Erika Record Baking Equipment, Clifton, NJ, joined forces with Cindy Chananie of CINCH Baking Equipment to distribute the Italian-made Tagliavini line of artisan ovens in the U.S. The MIWE roll-in e+ 3.0 also offers atmospheric baking, continuously adjusting its pressure by opening and closing a damper depending on the temperature and humidity in the room, balancing the chamber with outside conditions and enabling more-efficient operation of the burner and a more-consistent baking result, Jacoby says. In this new version, MIWE has introduced a feature that erects a “heat storage wall” when the door is opened, leading to “minimal” heat loss and much faster retention, he says. ![]() MIWE America, Hillsborough Township, NJ, has introduced model 3.0 of its roll-in e+ oven, which is an all-purpose oven designed for baking all types of products, according to Harry Jacoby, president. The oven can handle about anything besides hearth-baked breads-it’s well suited for other breads, cookies, muffins and pastries. “We’re going to produce more out of a smaller footprint,” Gingrich says. The bottom line, he says, is that three RotoTherm Green rack ovens can complete the same amount of baking as four conventional ovens, and it also takes up 20 percent less width. The WP RotoTherm Green rack oven from WP Bakery Group, USA, Shelton, CT, was redesigned in 2016 to make it more energy-efficient, with a better baking result and shorter turnaround time, says Bruce Gingrich, vice president, sales. This can save about 4,000 liters of heating oil, or about 12 tons of carbon dioxide, per year, based on six production days per week. The Koenig Roto Passat SE oven, which received a 2017 American Society of Baking Eco-Design & Sustainable Technologies Innovations Award at BakingTech, uses a newly developed heater with a counterflow heat exchanger to achieve the 20 percent energy savings. These tunnel ovens also enable automation for production steps like dough processing. Mainly using radiation but also contact and natural convection, the oven can reach extremely high temperatures, but also can be modulated down to 150☌ (302☏). The directly fired single-deck tunnel SDD EOS oven has been custom-designed for baking flatbreads and pizzas using a series of infrared gas burners above and below the conveyor. And the oven can be flexibly scaled to be made higher and/or longer at any time to suit the needs for both artisan bakeries and larger operations. The total independence of the decks allows for management of different production rates and/or different products to be baked simultaneously. The indirectly heated multi-deck tunnel oven MDI STRATOS mostly uses radiation for heat but also contact and natural convection. Koenig Bakery Systems, Ashland, VA, has developed a series of modular tunnel ovens and redesigned the Roto Passat rack oven to enable energy savings of up to 20 percent compared with its predecessor. Recent updates to proofers have included updates to the equipment’s hygienic design and energy usage while working to accommodate smaller footprints. ![]() Recently released and updated ovens have included features like greater energy savings, shorter turnaround time and wireless remote monitoring, sometimes those provided by component subcontractors. Snack and bakery equipment companies have been busy updating ovens and proofers in recent months.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |