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Making the leap to electric heat

Bakeries need to weigh the pros and cons of electric heat in commercial ovens, ranging from product quality and texture to carbon emissions and the cost of energy.

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Hybrid technologies offer the best of multiple worlds

Hybrid ovens may offer bakeries a future-proof alternative when it comes to investing in automation for the long run.

United statesSveba dahlenKen johnsonWerner pfleidererBabbco cleanbakeTyler martinPhil domenicucciScott mccallyJerry barnesNicola menardoTp food groupSave energyBaker thermal solutionsRapid fossil fuel freeConvection ovenAuto bake serpentine

Taking the temperature on oven turbulence

Using the proper amount of turbulence in a commercial baking oven will ensure higher product quality and consistency in the long run.

United statesJerry barnesNicola menardoKen johnsonTyler martinWerner pfleidererPhil domenicucciTp food groupGemini bakeryReading bakery systemsChristian benediktKoenig bakeryEading bakery systems reprMf bakery systems amba 2Emini bakery equipment geba

Shining a new light on electric oven technology

Bakeries consider the long-term operating and maintenance benefits of electric ovens as consumers urge companies to go green.

United statesPhil domenicucciTyler martinFranck ellenbogenJerry barnesKen johnsonUs environmental protection agencyEnergy starNorth americaVesta tunnelDen boerReading bakery systemsGemini bakeryEcatherm sa mesaEading bakery systems reprMf bakery systems amba 2

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