THE RIGHT OVEN

OUR BROAD OVEN PORTFOLIO AND EXPERTISE ALLOW US TO COMBINE FLEXIBLE BAKING PERFORMANCE AND OPTIMAL USE OF FLOOR SPACE. THIS RANGE OF OVENS EXCELS AT BAKING A WIDE ASSORTMENT OF PRODUCTS.

COMPACT SERPENTINE OVEN

With the serpentine technology comes the highest output per oor area in the marketplace. This oven is produced with three optional heating sources; DGF convection, Thermal Oil, and Electric. All ovens are considered hybrid employing all three heat transfer modes; radiation, conduction, and convection. While Auto-Bake is the foremost cake and mu n producer worldwide, its legendary lateral heat balance and system exibility has proven it to be the right solution for cookies, artisan breads, specialty buns, pies, and ready to eat meals including lasagna. Remarkably it is also gaining a reputation as an exceptional drying oven in the non-food sector of FMCG. The modularity of the system allows for rapid installation. The oven alone can be installed and commissioned in one week. An entire Auto-Bake line in less than three weeks.

Conveyorized Baking System

The Stewart Systems conveyorized oven is the gold standard for QSR (Fast Food) high volume bun production in the world. At a production range from one to ten tons per hour, the Stewart oven sits alone as the leader. Beyond product quality and consistency, the oven has high tech features that maximize uptime while reducing operating costs. This includes real-time tracking of power and gas consumption by recipe. Notably, the Stewart conveyorized oven has been the choice for fully enrobed specialty loaf bread. This due to the incredible power and balance from Stewart’s chevron burner system as well as the highly e ective early crust development zone. Whatever the application, when it comes to high volume and worry free 24/6 operation the conveyorized oven is the right solution.