Baking & Snack - November 2006 - 9

NEWS FRONT
Turkington APV outlines positive future
In an exclusive interview at the recent iba show in Munich, Germany, John Turkington, retiring chairman and founder of industrial bakery equipment manufacturer Turkington Industries, and John Lucas, president
of Turkington APV USA and newly appointed
group c.e.o., were both very positive about the
outlook for the company's future. Turkington
APV is headquartered in Burnley, England.
"The company is at a critical stage in its 33-year
history," Mr. Turkington said. "We used the acquisition of APV Baker in
Goldsboro, NC, as our 'in' to the US market and have since grown to be
one of the largest suppliers to industrial bakers worldwide."
"APV Baker filled out our lineup of equipment offerings allowing
us total turnkey capability," Mr. Lucas added. "We have also grown in
volume and capability, and the joining of the two companies moved
us into position to enter a new phase."
Mr. Lucas further explained the company's ongoing objectives.
"In our post consolidation, we have begun to earnestly pursue
product development in thermal technologies including baking
and proofing," he said. "Circumventing maintenance equates to
more capacity. Adding flexibility allows greater portfolios of products from the same system. Reining in energy costs directly affects

the bottom line - cost in versus cost out.
"We are also levering strengths between the US and UK operations," Mr. Lucas continued. "Integrating
and transferring products and intellectual
knowledge as well as honing our global distribution and service are key initiatives in
the coming year."
Globally, the company sees growing opportunities in South America, Europe, Australia,
Russia and Asia. "However, each country is unique, and we have to
develop products geographically to meet the particular needs of baking companies no matter where they are," Mr. Lucas noted. "We also
continue to develop partnerships around the globe and through these
learn lessons on how better to do business in new territories."
Turkington APV used the iba show to preview its strategy and
plans a major debut for the redefined company at the International
Baking Industry Exposition in Orlando during October 2007.
John Lucas has 30 years of experience in the food equipment industry
and was part of the team that handled the sale of APV Baker's Goldsboro assets to Turkington. He received a bachelor's degree in engineering from the University of Bath, England, and completed a postgraduate
fellowship in systems management from City University, London.

Tech Center Expands
Oven manufacturer C.H. Babb, recently completed a 25,000-sq-ft addition at its Raynham, MA, facility. The addition, which increased the
facility by 50%, features a state-of-theart tech center and
test kitchen. The tech
center is one of only a
handful of such testing facilities in operation by US-based
baking equipment
suppliers. National
and
international
customers are able to
test claims and verify
baking advantages of
the company's unique impingement baking process.
Originally opened three years ago, the expanded facility now is
isolated from the company's fabrication area. "Bakery customers
can now fully test claims of improved efficiency, reduced bake time
and better, more consistent product quality before investing in such
high-end capital equipment," said Charles Foran, president, C.H.
Babb. "The process removes much of the baker's investment gamble.
The test oven is full of bells and whistles, including numerous sens-

10 / BAKING & SNACK / November 2006

ing and oven profiling devices, so customers can study and find ways
to optimize baking parameters and justify the investment."
The fully equipped center features a Babbco 50-ft hybrid air impingement oven with an independent steam and evacuation section.
The facility also has a C.H. Babb high-velocity impingement test
cooler, which can accelerate cooling and consequently production
throughput while ensuring product quality and consistency. The test
cooling unit can be incorporated into final production at a bakery by
attaching full-size modules to the end of the oven. A faster cooling
in less floor space and less time are among the chief benefits," said
Bill Foran, company vice-president, during an exclusive tour of the
facility for Baking & Snack.
Besides experiencing the baking process, customers can observe
the oven's unique clean-in-place (CIP) system and easy oven maintenance. Other features of the impingement oven include full PLC
control with bypass capability, built-in operations manual at the
terminal touch screen, a unique vector motor drive with a range of
0 to 120 hertz at full torque, complete stainless steel construction
and the option of no-tool removal of all internal oven components
such as impingement plates, air ducts and supports to comply with
US Department of Agriculture washdown regulations.
The company also plans to install an indirect-fired stone hearth oven
and automatic tray proofer within the next six months at the tech center
to provide customers additional baking methods and technologies.
(continued on page 13)



Baking & Snack - November 2006

Table of Contents for the Digital Edition of Baking & Snack - November 2006

Contents
Baking & Snack - November 2006 - 1
Baking & Snack - November 2006 - 2
Baking & Snack - November 2006 - 3
Baking & Snack - November 2006 - Contents
Baking & Snack - November 2006 - 5
Baking & Snack - November 2006 - 6
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