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.
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.
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens.
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.
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
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.
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.
With thriving opportunities for snacks, bakeries innovate to propose new experiences. A technology solution designed for continuous production updates is Mecatherm’s MECAFLEX automated line. Built for product diversity, it is able to run a comprehensive range of snacks.
With the world’s first zero-emissions baking oven, a tunnel oven made by Den Boer, AMF Bakery Systems unlocked the opportunity for baking technology that is entirely environmentally sustainable.
