bake - January 2019 - 12

equipment innovations

Oven Space Utilization
The most obvious number to look at when considering space-

The ONE series' sliding pocket door provided an answer to

saving aspects of your baking oven is its footprint. While that's

both problems. The lack of door swing saves space and burns

vital, it's not the only important aspect. For starters, matching

are reduced by the door parking in the side wall of the oven

the equipment selection with the product program is key, as is

while open.

optimizing planning to maximize the utilization of the equipment and the baker, says Daniel Lago, CEO of Revent. "In addi-

Efficiency can also help reduce the overall space needed in a

tion to providing flexible and space-saving equipment, Revent

production area in addition to boosting margins, says Harry

also provides the know-how to put it all together."

Jacoby, president of MIWE America. "By being more efficient in
the baking process to get the products done quicker and more

The company launched the ONE series of ovens in 2016. During

accurately, it means more profit when selling the products," he

development, Lago says research teams interviewed bakers

says. "It also means less equipment necessary, thus decreasing

around the world to identify problems with day-to-day work

the overall investment."

that could be solved by new design ideas. A lack of space and
routine burn injuries were common issues for many bakers.

The MIWE line of backcombi ovens combine the active heat
of the convection oven with the baking atmosphere of a deck

"Most bakers, if not all, will have burned their arms either load-

oven. The combination allows for a full range of baking, from

ing trays into a smaller oven or loading racks into a rack oven.

sensitive, light pastries to heavy, farmhouse-style breads. "They

It's easy to have your arm hit the hot inside of the oven door,"

also combine the highest possible flexibility with the highest

Lago says.

quality standards, all in a compact space," Jacoby says.
Mike Mathis, sales development manager at Baxter Manufacturing, points out that "bakers want equipment that is automated."
Baxter, the commercial oven manufacturer known for proven
technology and authentic results, has introduced the VersaOven, a new type of kitchen equipment that combines the
best features of rotisserie, convection and combi ovens into a
space-saving oven category all its own.
The VersaOven enables cooking, baking and steaming without
the difficulty of operation that can come with combi ovens, or the
arduous clean up that can be a hallmark of convection ovens.
Similar benefits of versatility apply to the ITES oven from WP
Riehle, a German designed and built infrared oven and convection oven in one with many other unique features. The oven is
designed to bake off pre-baked frozen breads, snacks such as

The ITES oven is ideal for convenience stores, snack shops, hotels
and restaurants, satellite bakery shops and kiosks. Its low power
consumption and fast start-up time and small footprint means
that you can respond to customers' demands quickly. The infrared
technology bakes the product from inside out, retaining moisture.

12 < JAN 2019 | bakemag.com

JOHN UNREIN

pizza slices, sausage rolls, pretzels and much more.


http://www.bakemag.com

bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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