With FDA now writing FSMA rules, bakers and their ovens must soon embark on a new journey to tighter operating conditions with greater reporting needs.
Today’s tunnel ovens configured with various heating zones require the precision of computerized control.
While the data collected by oven control systems can be deep and complex, the human-machine interface (HMI) terminals must use graphics that are easy to understand.
The recipe screen allows operators to view current temperature, humidity and air movement conditions.
Control terminals placed at the near and far ends of long tunnel ovens allow easy access to run status.
Credit: Reading Bakery Systems
Designs for processing systems, such as this indirect-fired oven with an inline in-pan cooler section, are changing to bring more operations under a single control system.
Credit: The Henry Group