bake - March/April 2020 - 14

equipment

than their larger artisanal deck ovens with the same capability.
With an increased need for deck ovens, manufacturers must also
keep up with the technological needs of the bakers.

equipment and manufacturers are looking at a range of potential
solutions to maximize the energy efficiency of oven ranges.
"The improvements will mean a baker could bake up to

"We are currently seeing requests for connected equipment

twice the volume of products in our double-depth oven," Kit-

which links in to a cloud based system to deliver information on

ley says. "Our energy efficiency work will naturally provide

the oven's usage including program used, energy usage, recipe

improved efficiencies and these will be communicated once

updates, etc.," according to Kitley, who says MONO is currently

all the testing has taken place and the products are ready for

developing its own MONO Connect cloud-based asset manage-

market."
The want for artisan products is not slowing and if bread and

Other manufacturers agree. "We expect more retailers will move

other products are produced with care and at high quality stan-

into artisan bread programs and will look into systems that provide

dards, consumers are more than willing to accept higher prices.

technology for reliable and easy to operate deck ovens," MIWE's

"We're seeing small, artisan bakeries being very successful

Klotz says. MIWE developed a 7" touch screen with the MIWE go!

with their comparatively small range of products, especially

user interface for this type of operation, which guides users through

if the customers can witness the production process," Klotz

the different steps of the baking process and gives all the neces-

says. "If they can see with their own eyes that baking bread

sary information at every single step, as well as pre-programmed

is a craft, that it takes time, skill, and experience to produce a

baking programs help to provide consistent quality.

top-quality loaf, they'll keep coming back for more."

Energy efficiency is also a major topic surrounding this type of

MONO EQUIPMENT

ment system which will provide this service.

KR ISTEN PU TCH

A CREATIVE OVEN FOR BAKING
During World War II, buoys were used
in Port Townsend in Washington to
hold up steel nets that would protect
the town against submarine and torpedo attacks. One of those buoys was
discovered and put to a creative use for
baking.
The 800-pound steel buoy now serves
as a wood-fired oven to bake breads

and pizzas for the Washington State
University Bread Lab. It was installed
later last year in a new beer garden in
the parking lot, according to Bread Lab
Director Stephen Jones.
Jones says that the design for the
oven was inspired by a similar one at
Dented Buoy Pizza at Finnriver Farm
and Cidery in Chimacum, Washington.

The cidery found this new buoy and
gave it to the Bread Lab to turn into an
oven.
Once it was found, the buoy was cut
in half. Legs were added to it as well
as a smaller dome from an old propane
tank to fit inside the buoy. It was then
insulated, and the parts were welded
back together.

14 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 14

3/26/2020 2:21:36 PM


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