Tecnopool: The Future of Food is in a Spiral Oven

Davide Deppieri, a master baker and R&D consultant for Tecnopool, explained in a recent press release the advantages and the innovations that the company will bring to market with the launch of their newest generation spiral ovens. “It is currently the only technology that can make a difference not only in terms of production performance but also quality,” he said.

Tecnopool has researched and invested in advancing spiral technology to improve the baking process. The company says the key is in high-precision baking, achieved by combining all three heat transmission modes: these ovens use conduction, convection and radiation, distributing heat uniformly in the spiral chamber. Heat transfer is so efficient and uniform that it does not result in the typical differences in baking normally found at the beginning and the end of the production cycle.

Deppier explains, “The advantages are many, from efficiency to less space consumption on the ground, but the first and most important for me is that extra push to the product. Usually, the difficulty is to have sufficient bread growth in the first baking phase in conjunction with the starch gelation. In all tests, we observed a much higher center of gravity during baking, optimal distribution of moisture, excellent dimensional development and a much more uniform internal texture. This also entails an improved life for end products, with more uniform cooling and improved moisture performance over time.”

According to the company, another decisive factor that Tecnopool will use to change the market is the high heat efficiency of the new ovens. Thanks to greatly reduced thermal inertia and more effective heat transmission with diathermic oil, they offer not only significant reductions in consumption but also flexibility of management that surpasses that of traditional ovens.

“We all clearly believe that as soon as we launch them on the market, things will quickly change. I am very pleased that the third generation of our ovens is now ready: we have figured out how to develop them in a modular system in order to standardize the customization of the ovens according to different recipes and various types of leavening. I have no doubt that as soon as we have installed a few ovens, we will see an increase in demand.”


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