One of the vital opportunities is for the processors to upgrade their method of operations from the conventional batch baking of products in pan or grills to a much efficient and high performing baking process.
Small and intermediate bakeries today are already equipped with advanced and flexible cooking utensils whether that are in producing products such as pizza bases, pastries, pies, appetizers, desserts or artisan breads. With the use of advanced equipments bakeshops become more competitive in their industry. They become more productive in terms of labor and energy efficiency and are able to achieve an improved consistency when it comes to quality and promotes reduction of product waste.
Advanced processes in the culinary and industrial world is tantamount to having the right equipment and usually continuous ovens aid in a smooth processing. You can tailor fit these technologies and set parameters that will suit your needs including impingement, convection, high temperature cooking, integrated cooling, super-heated vapor and spiral or linear cooking. Continuous ovens provide faster baking time, quicker throughput in products, more uniformity in color and smaller footprint in equipments- all of these advantages result in a quick payback in investment.
Continuous ovens in focus
Experts will agree that the major advantage of a continuous processing over the batch process is the consistency of the entire operation. The president of Ensol Group in Erwinna, Jim Kline, said in a statement that in each of the steps in baking whether in proofing, dough making and baking, every time that the process is stopped or started, there is a yield variance.
The president explained that as you get the dough started and as it gradually tails off, the nature of the equipment will determine the consistency of the resulting product. Therefore, the more continuous the process runs, the more consistent the food products or industrial products will be. The more consistent the method used when processing the materials, the more efficient the operation will be in terms of the yield from the process and in terms of labor utilization.
In recent years, it is evident that there has been consolidation among the renowned large players in the industry. Furthermore, their niche in the market is being served well. There is also a strong growth in the small and intermediate size bakeries. It is very beneficial for a company to be equipped with the right equipment which would usually include continuous processing equipments.
An added bonus when using continuous baking equipments is energy savings which is usually up to 15 percent. This is achieved when the equipment is being updated from its outdated linear form.
If you will be using the batch ovens, you consistently open and close the doors most of the time and then wait for the temperature to be back on the required level. However, if you use the continuous ovens, when the oven reaches a certain desired temperature, it continues to hold that certain temperature until you make the necessary adjustments.