bake - September/October 2020 - 8

equipment

Rack oven efficiency
More advanced controls are available now that

Rotating the rack within the engineered

help operators produce consistent product,

convective air flow in the oven further im-

reduce waste, and manage operations.  Solid

proves performance as areas of impinge-

state controls such as Baxter's Smart Touch™

ment or low flow are eliminated. Baxter's

control (available on full-size OV520 double

mini rack oven provides operators with

rack oven) offer a fully featured touch pad

high production capacity in a small foot-

platform for recipe editing, production plan-

print. The rotating rack carriage can be re-

ning and utility management needs.  Under-

moved without tools for easy cleaning and

standing production, reducing waste and

there are many racks available to provide

maximizing baking schedules are all possible. 

the best configuration for your kitchen or

There are many small standard ovens and

bakery.

convection ovens that are used for general

Combining this technology with a steam

cooking, but if an operator is looking for

generator system positions the mini rack

greater efficiency, a mini rack convection

ovens perfectly for high volume batch

oven with its rotating rack will reduce cook-

cooking and baking needs. Baxter's mini

ing and baking times, reduce labor associat-

rack oven and full-size rack ovens offer

ed with turning trays and pans and improve

both pulse steam for foodservice and cook-

baking and cooking results, according to

ing applications and burst steam for baking

Baxter Manufacturing.

applications.
Efficiency and accuracy
From Belshaw Adamatic Bakery Group, the
next generation rack oven, OVEN2020, features a new rapid-heating system that enables
startup and recovery much faster than other
rack ovens. Temperature is maintained by
modulating gas flow, rather than turning on
and off. That means more accurate temperatures. The result? Better quality in less time.
With 66% baking energy efficiency, very
low idle energy rate, and very low startup
energy usage, you'll consume less energy
and create less exhaust when you operate
OVEN2020.
When you are looking for extra quality in
your breads, cakes, pastries and other baked
goods, OVEN2020's air flow system, powered by a large 18-inch circulation fan, helps
by producing an even bake from top to bottom. And when you need steam, you get just
the right amount, at just the right time.
OVEN2020 comes pre-installed with your
Energy efficiency is a key benefit of OVEN2020.

08 < SEP-OCT 2020 | bakemag.com

Solid state thermostatic
controls for baking and
cooking applications are
the industry standard if
an operator is looking for
consistent product results. They are superior
when precise control of oven
temperatures and consistent product results are
required. Steam generation
and ample volume is also
critical when specifying
your oven. Baxter's use of
spherical cast iron plates in
its steam system provides a
large surface area to convert
incoming water needed for
Pulse Steam (foodservice)
and Burst Steam (bakery)
operations.
Baxter's robust design
and delivery system is not
susceptible to failures due to
poor water quality or supply. This steam system design is used in both full size
and mini-rack ovens and is
less susceptible to failures
due to poor water quality or
supply units.
Baxter's Smart Touch
control includes a selfdiagnostic service feature
that displays and captures
oven error codes that could
adversely affect performance. These are displayed
as error codes that could
identify anything from a
door not being fully closed
(which would prevent the
start of a bake cycle) to a
rack rotation issue caused
by incorrect loading. Smart
Touch gives the operator
all-around visibility of their
oven to optimize production
and operations.

BELSHAW ADAMATIC BAKERY GROUP

PRECISION
CONTROL


http://www.bakemag.com

bake - September/October 2020

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http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
http://digital.bakemag.com/sosland/bake/2020_07_01
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
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https://www.nxtbook.com/sosland/bake/2013_05_01
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