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.
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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: Mecatherm
Baking a vast range of high-quality products is only the start of what cutting-edge tunnel ovens can do.
Smart scoring innovation is here
Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.
Heuft: Oven alternatives
The trend is clear: the path leads away from fossil fuels and towards regenerative resources such as hydrogen, biogas, or bioelectricity, and includes wind and solar power for their potential.
Making the cut
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
Baking with green hydrogen energy: WP Bakerygroup
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we asked oven manufacturers in Europe and the USA.
The flexibility in MECAFLEX
On-the-go or in home offices, nothing seems to be able to slow snacking down. Snacks are also increasingly the preferred option over regular mealtimes. Together with the hunger to snack, however, the demand for more diverse, healthier and tastier products also grows. Flexible technology is needed for the task.
RBS: Baking with green hydrogen energy?
While a 30% hydrogen/natural gas mixture could be considered a bridge technology to a more sustainable green fuel in the future, burning pure hydrogen gas in ovens has the challenges of a more complicated combustion process and high-pressure on-site storage systems.
Baking with green hydrogen energy: Bühler
“Bühler Group aims to save 50% water, 50% waste, and 50% energy in its customers’ value chains by 2025. This is how we are combating climate change with our innovations,” says Sonja Jeßberger.
AMF hydrogen oven wins two innovation awards
AMF Bakery Systems won two innovation awards within one month, for its Multibake VITA tunnel oven by Den Boer, at CFIA and Sirha Europain, both held in March.
Bake smarter, not harder: DEBAG
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.
