Case Study: First Roto Passat SE Rack Ovens in the USA
Last year, Koenig delivered the first Roto Passat SE rack ovens to a customer in the USA. The customer Fireking Baking in Braintree, Massachusetts is a longtime customer of the company and relies on Koenig production from mixing, over dough processing to baking, according to the technology specialist.
The new ovens at Fireking bake a variety of rolls such as hot dogs, hamburgers or hoagies. A special feature of the Roto Passat SE (Save Energy) ovens is the low energy consumption, which is reduced by 20% compared to its predecessor.
Greg Acerra, owner of the bakery, chose the Roto Passat SE ovens because of their high baking quality and the small footprint. Greg Acerra produces over 300 kinds of bread rolls and artisan breads in his bakery, which are delivered to restaurants and retailers.
“In 2017, we received the ASB Innovation Award from the American Society of Baking for the high energy efficiency of our Roto Passat SE rack ovens,” Koenig says.
The Roto Passat is a “compromise without compromises”, as Koenig describes it: maximal performance is offered in the very smallest space. The technology makes for excellent, even baking results. The construction makes for a unique ratio of baking area to floor space.
The Roto Passat is also designed to cover the entire product range. From rustic-style bread to rolls and pastry up to cake products. It is very suitable for part-baked goods.
The company describes the new solution:
When developing the Koenig Roto Passat in SE – save energy version, the main emphasis was on energy efficiency. The new oven offers potential savings of up to 20% compared to its predecessor. A newly-developed heater is the basis for this energy reduction. The counterflow heat exchanger is significantly more efficient and improves the heat transfer.
The Roto Passat is available with gas or oil burner and as electric oven. The design, construction, and touch screen control turn it into an easily operable and easy to maintain universal oven.