PRODUCTION
The energyefficient light at the end of the tunnel oven Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven. Mindful technology innovation is here to provide benefits in efficiency and sustainability. Baking a vast range of high-quality products is only the start of what cutting-edge tunnel ovens can do.
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Oven preferences are different on each side of the ocean: while European bakeries favor product flexibility, high-capacity oven systems are preferred in the US. Electrically heated ovens are also more in demand in Europe. However, all markets and technology developers share one common priority for oven improvements: sustainability.
Hydrogen innovation: AMF For AMF Bakery Systems, innovation in tunnel ovens means focusing on sustainability, primarily looking into energy efficiency and minimizing carbon footprint. As bakeries all over Europe are turning to electricity, AMF can turn its gas-fired Den Boer oven into an electric one, with several other solutions for modular electric baking. The newest development has already made a name for itself and earned awards for innovation in sustainability: the Multibake® VITA Tunnel Oven by AMF Den Boer is a directfired oven, with hydrogen-fueled burners. It comes in various configurations: it can have grids for pans, mesh belts for hearth products, and stone plates for pizza, flatbread and a large variation of bread products. The versatile Vesta oven is suitable for baking trays for almost any product baked in a tray or tin. Lex van Houten, Regional Marketing Manager at AMF explains: “AMF Vesta Vita Hydrogen-heated tunnel ovens can bake any product that is normally baked in a natural gas-heated oven. AMF is able to offer customized solutions for many baking processes, for sustainable futureproof bakeries with net-zero emissions.”
www.bakingbiscuit.com 04/2022
Configurations are based on the type of products and the (current and anticipated) desired production rates. A stonebaked pizza will require significantly different conditions than a croissant, for example. Requested specifications will influence anything from steam and convection to impingement and moisture control. And the list continues. “That is why AMF teams and engineers all have a background in bakery and/or processing, so they know the right questions they need to ask and the advice they should provide to customers, to determine together the most advantageous configurations,” van Houten underlines. Given a ‘to-bake’ list of multiple products, this oven is designed for
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