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.
1/22/2016 - Operations
When it comes to belting and conveyors, don’t forget to check your temperature.
9/1/2015 - Operations
Why some bakers are better off with ambient systems while others prefer refrigerated ones.
7/1/2015 - Operations
When existing bakeries try to update their production lines, limited floor space can force bakers and suppliers to get creative at the oven.
4/1/2015 - Operations
Fryer design shows wide diversity. Frying donuts, after all, is not like making potato chips or popping popcorn.
9/1/2014 - Operations
Bakers can gain savings by fine-tuning their ovens to specific products, using data to boost oven control and minimizing heat loss and waste.