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Ovens: In the Zone

When it comes to baking, it’s not necessarily about going with the flow but adjusting it to adapt to multiple varieties of baked goods that often require dozens of changeovers on any given day — and sometimes on any given shift. For the most part, gone are the days of dedicated lines where operators fired up the oven and forgot about it. Baking profiles can now be tweaked or tailored not only to a product’s type or size — it doesn’t matter if it’s a cookie, snack, snack cake, bread or par-baked artisan hoagie — but also to its exact specifications…

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