Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results. Some of the industry’s leading technology suppliers share their solutions.
Baking in-store not only brings the entire process in view of the consumers but also invites a warm connection. High-quality results will, naturally, only consolidate this relationship. To achieve this, there is a long list of requirements that in-store ovens should meet.
Network-connected ovens: WIESHEU
Connectivity is among the must-have technology features in a modern bakery and its in-store ovens, respectively, to ensure the best-possible baking outcome. Today, it is not only common that bakeries and cafés offer free internet access for their customers, but also that the technical equipment used is network-compatible and connected to a database, WIESHEU observes. This allows the operator to collect, control and evaluate data in order to ensure consistent quality in the store or across several branches.
The company has developed an oven network to manage ovens across stores, the Wnet. It works as a maintenance and service tool as well, and can be connected to an existing database and optimize data management. It also allows the transfer of firmware and configurations for convenience.
One of the tools developed by the company to support this is the automatic load detection system, the Intelligent Baking Control (IBC). It recognizes not only the quantity but also the temperature of the loaded product, adjusting the baking settings accordingly for consistent results and energy savings (compared to standard machines, without IBC). Each product type will only require one baking program, regardless of the quantities baked – half-load programs are not necessary and such options have been removed. The simplified operation reflects on the reliability of the results of the baking process. Excessive browning or having pastries dry out are avoided, regardless of the fill level. Because the IBC optimizes the temperature curve during the baking process, the baked goods also stay fresh longer. “IBC is definitely a tool that simplifies daily work – the operator does not have to make any adjustments if they need to bake less or if the products have a higher starting temperature than normal.” The reference baking program should be selected, and the oven adapts the program according to the actual load and condition detected.
The construction of the oven itself allows the company to create the perfect baking program sets for all types of dough.
Intelligent baking control
Baking results are finetuned with software; WIESHEU ovens can record and automatically reproduce previously defined settings for even results. “Changes can be made via our connectivity software Went and easily transferred to ovens in other branches,” the specialists explain the options. To ensure the desired baking result, the oven settings should be adapted to the load of the oven and the condition of the baking goods (fresh dough, frozen, thawed). They should also be removed from the oven as soon as the baking program concludes, they add. For challenging premium products, including certain breads, rolls or pastries, WIESHEU recommends baking the bread at around 240°C and rolls at 220°C, with high temperature and static heat. For pastries, e.g. croissants, the temperature should be 175-180°C with circulating air.
The Dibas, E3 and Euromat oven ranges are equipped with the IBC automatic load detection: “If the oven is only half loaded, the baking goods do not get too much heat and, as a positive side effect, the energy consumption is reduced as well,” WIESHEU details. Several other software features help to support the process, including the automatic opening of the door at the end of the baking program, and a cooling function.
Several settings ensure WIESHEU in-store ovens are energy-efficient. The specialists illustrate: “The functions range from stand-by settings for display, temperature and lighting to limiting the duration of preheating and maintaining a high temperature.” In addition, IBC is not only ensuring product quality but is also an energy-saving tool that can save up to 25% of the energy needed per baking process (depending on the product and load level; evidenced by measurements).
Besides efficient baking solutions, the specialists recommend smart rendering of the baking process as the key to efficiency, making use of all the technical features that avoid energy waste, and baking batch-after-batch whenever possible, to avoid frequent preheating.
The article is part of an extended feature, which was originally published in [BBI 1 – 2022]. Read the full article in the magazine:
