A new era of oven control
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.
Credit: BABBCO
Today’s tunnel ovens configured with various heating zones require the precision of computerized control.
Credit: BABBCO
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.
Credit: Auto-Bake
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.
Credit: Auto-Bake
The recipe screen allows operators to view current temperature, humidity and air movement conditions.
Credit: BABBCO
The recipe screen allows operators to view current temperature, humidity and air movement conditions.
Credit: BABBCO
Control terminals placed at the near and far ends of long tunnel ovens allow easy access to run status.
Credit: Reading Bakery Systems
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
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
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