Baking & Snack - August 2009 - 63
66
OVENS
ᮡAn upward airflow
helps provide a consistent bake to a variety
of products in this
double-rack oven.
REVENT
quired handling, cleaning and storage of trays is eliminated. Spiral
ovens offer a large cook volume or long cook time in a
compact space with highly
controlled airflow and temperature settings."
The uniform application
of heat is one of the spiral
system's most sought after qualities. "This ensures
that all product is cooked
evenly with even color
development," Mr. Kozenski said.
Designed to bake a variety of
products, the oven is available in
either single- or twin-drum designs
and features the latest heating technologies including high-efficiency
gas burners or thermal fluid coil
systems. "The baking environment
can be dry heat, steam or a combi-
nation of the two," he noted. "This
again provides for the maximum
flexibility to meet varying product
and production needs."
A single centerline-mounted circulation fan for each drum draws
air up the interior of the drum
and then distributes the air evenly
throughout a 360° pattern. "The air
then moves across the heat source
and across the individual conveyor
tiers," Mr. Kozenski observed. "The
velocity and volume of the air in
relation to the design of the drum
ensure equal and uniform heat
across all tiers from all angles."
ROLL-IN RACKS. Also known for
its unique airflow is Revent, which
uses an upward airflow in its rack
ovens. Kristie Peckham, national
sales manager, Revent, Piscataway,
NJ, said the company is known in
the wholesale industry for its quality of bake generated by the upward
airflow that "gives an even bake
from top to bottom and from the
inside of the rack to the outside of
the rack."
Revent and other suppliers offer a variety of roll-in rack ovens
for the wholesale industry, and
for operations that are producing
everything from breads and rolls
to cookies and muffins to cakes
and pies, rack ovens will provide
the flexibility to produce this wide
assortment of products.
Besides flexibility, Ms. Peckham
said bakeries are looking for two
things when it comes to their ovens.
"They want to save on energy costs
and maintenance costs." Revent's
design and engineering help make
it the highest-rated energy-efficient
oven available, she added.
Your One-Stop Bakery Systems Shop
provider of the best equipment for your project
concept
project
management
design
installation
Jengineering
C=Jstart-up
"Com plet e Bakery System s"
For more information, see Page 105
BAKING & SNACK / August 2009
Phone: 630.257.2900
Fax: 630.257.3434
www.dunbarsystems.com
http://www.dunbarsystems.com
Baking & Snack - August 2009
Table of Contents for the Digital Edition of Baking & Snack - August 2009
Contents
Baking & Snack - August 2009 - 1
Baking & Snack - August 2009 - 2
Baking & Snack - August 2009 - 3
Baking & Snack - August 2009 - Contents
Baking & Snack - August 2009 - 5
Baking & Snack - August 2009 - 6
Baking & Snack - August 2009 - 7
Baking & Snack - August 2009 - 8
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Baking & Snack - August 2009 - 36
Baking & Snack - August 2009 - 37
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Baking & Snack - August 2009 - 40
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