AMF Tromp pie lines: Easy as pie
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.
LIBRARY ARTICLES
ECD commercializes touchscreen-enabled thermal profiler
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
HEUFT sustainable ovens come to IBIE
Thermal oil oven specialist HEUFT will promote its large oven systems at IBIE, highlighting the reduction of carbon dioxide emissions and thermal oil technology.
Syntegon offers CO2 monitoring solution
Syntegon offers a software solution that can provide carbon footprint transparency for all its machines.
DIOSNA introduces IoT solution
DIOSNA launched a new IoT solution for dough production. The system monitors the condition and product quality through live data. It can be accessed remotely.
Thinking all around the pizza box
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
The energy-efficient light at the end of the tunnel oven: RBS
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
HEUFT: The energy-efficient light at the end of the tunnel oven
Thermal oil oven specialist HEUFT offers the VULKAN oven in the tunnel oven category. Thermal oil is an excellent heat conductor.
The energy-efficient light at the end of the Koenig tunnel oven
Trends the company is considering for the design of its tunnel ovens include stone conveyor ovens, bigger lines with bigger baking surfaces to match, saving energy (heat recovery systems), and the ability to quickly swap between energy sources, from gas to electricity, or hydrogen.
The energy-efficient light at the end of the tunnel oven: J4
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens.
The energy-efficient light at the end of the tunnel oven: Mecatherm
Baking a vast range of high-quality products is only the start of what cutting-edge tunnel ovens can do.
