Ovens: Continuous Improvement Yields Results

The heart of any commercial bakery is the oven and this, concurrently, is the biggest cost factor too. But equipment manufacturers are trying to make their ovens more efficient in their energy saving capabilities, without compromising on baking quality.

The evolution of in-store oven demand is more and more focused on easy programmable, energy-saving and compact products. The manufacturing of bakery ovens in compliance with advancing industry standards is one of the prime drivers of the market growth in this sector during the next few years, according to recent data. The market is also driven by the rise in demand for high-quality bakery products and increasing expansion of bakery processing plants.

New Technical Features for the DECON Shop Baking Oven 

Due to the coronavirus epidemic, DEBAG Deutsche Backofenbau GmbH introduced a number of new technical developments that the company says is setting a new standard in oven construction. The award-winning in-store baking oven DECON (DEBAG CONvection Oven) now exhibits up to 8,5% less energy consumption than comparable ovens, steamer function and core temperature sensor, making this oven a true all-rounder: whether cooking, steaming, gratinating or regenerating, the company says.

You can read the rest of this article in the March-April issue of European Baker & Biscuit magazine, which you can access by clicking here

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