Ovens and fryers; direct gas-fired to indirect to thermal oil; vertical to horizontal to serpentine; submerged, surface and waterfall frying: All methods and innovations of thermal processing are brought together in this Research Assistant.
4/25/2016 - "Smart" ovens require smart operators who understand the thermodynamics of baking and adjust their product flow accordingly.
4/18/2016 - Executing long-run operations correctly takes careful planning and precision tuning.
4/11/2016 - Technical advances are helping bakers take more control of the baking process.
3/28/2016 - Sanitary design is the next frontier for proofers.
3/21/2016 - Air circulation must be uniform to enure an ideal proofing environment.