Spirals heat up

by Charlotte Atchley
Share This:

After many trials in its testing facility, Tecnopool, San Giorgio in Bosco, Italy, debuts its spiral oven at iba this month in Munich, Germany.

“We tried to bake the most difficult product in the oven, which for us is pita bread, and it just came out perfect. We are sure we can bake all products from pastry to the meat sector,” said Nicola Scudella, North American sales manager, Tecnopool.

This new oven gives a bakery the benefits spiral conveyors offer in freezing and cooling applications in an oven application. The oven takes up less space in the production line, the spiral is easier to maintain and clean, and the conveyor belt remains the same width throughout production. The belt also can handle product baked on mesh or trays, adding to the spiral oven’s flexibility.

The oven is heated when thermal oil flows through heat exchangers to irradiate the ambient air, minimizing energy consumption. The support system for the heat exchangers is independent of the conveyor’s belt, allowing the belt to move freely.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.