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.
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.
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.
Baking a vast range of high-quality products is only the start of what cutting-edge tunnel ovens can do.
Koenig has recently developed a scoring unit powered by Artificial Intelligence, with the help of 3D scanners and cameras.
Puratos bought the French start-up Rapidle, a provider of personalized e-commerce solutions, following the acquisition of Bakeronline four years ago – a Belgian digital transformation start-up.
Innovation in Artificial Intelligence algorithms can be applied to baking processes for improved results. AI’s ability to learn and auto-learn makes it particularly resourceful to increase process efficiency.
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.
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
Innovation in Artificial Intelligence algorithms can be applied to baking processes for improved results.
For the production of cakes and pies, AMF Bakery Systems provides a modular system developed by AMF Tromp, which includes an AMF Den Boer tunnel oven. In this structure, automated lines can be customized for various needs and capacities.
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within its walls under a single control system, from production lines to conveying, handling products, and even including the building’s heating and cooling system.
The concept of a fully-automated bakery that can run itself independently, the smart baking factory, is one that
will deliver high-quality goods adjusting processes to do so, without missing a beat.