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Thermal Processing

Thermal Processing

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.

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Hot or cold?

Operations
When it comes to belting and conveyors, don’t forget to check your temperature.

Choosing the best cooler for your bakery

Operations
Why some bakers are better off with ambient systems while others prefer refrigerated ones.

Ovens fitting in a tight spot

Operations
When existing bakeries try to update their production lines, limited floor space can force bakers and suppliers to get creative at the oven.

Why fryers differ so much

Operations
Fryer design shows wide diversity. Frying donuts, after all, is not like making potato chips or popping popcorn.

Embracing green technology

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.