commissary INSIDER - October 2016 - 8

Equipment:

The future of ovens

Innovations for
the future
by Stephanie DeCamp

his year's International Baking Industry Expo spotlighted some of
the newest pieces of bakery equipment that are poised to offer quicker,
more effective capabilities for the commissary looking to improve.

Bakon USA put the focus on presentation
with the official launch of its new line of
OCF refrigerated displays at the event.
"We are introducing a lot of new products
this year," said Luc Imberechts, owner of
the company, "and the innovation we've
featured is the direct result of specific
requests from our customers. OCF is
rapidly becoming the brand of choice for
world-famous pastry chefs, and our show
was a great opportunity to come see why,
as all these innovative products offer
more flexibility combined with better energy efficiency and greater ease of use."

Bakon's new look
After 25 years of business in the
North American market, Bakon
USA has decided to give itself a lift
and revamp its consumer outreach.
"We have taken the opportunity
of this milestone to refresh our
logo and develop a presence on
social media," says Luc Imberechts,
owner of the company. "We
believe our new logo to be better
in line with our tagline: Produce
- Preserve - Present. We want to
oﬀer continuity in freshness, and in
doing so, contribute to the success
of our customers."

8 * OCTOBER 2016

As for Bakon's production-related machinery, the Mavericks depositor showed
off its unique flexibility in how many
different kinds of substances it can
work with. "Built on our experience in
depositing," Imberechts said, "the machine allows to deposit a large variety of
products, be they batters, fillings, icings,
caramels - but also cookie doughs with
and without particulates, and glutenfree items too. It is designed to work
as a stand-alone or inline solution, and
complements our industrial multi-piston
depositor, which has been completely redesigned too."
Referred to by Bakon as "pasto-cookers,"
the company's pasteurizers were also on
display, with staff on-hand to demonstrate how the machines can simplify
the production of creams, glazes, jams,
icings, and pate a choux. Imberechts
was also particularly excited to speak
with people about his newest and most
compact ultrasonic cutting machine on
display, called the Nano. "With a minimum (carbon) footprint," he said, "this
is an ideal solution for commissary and
wholesale operators."
Bakon's line of preservation-related
equipment, Koma, was also on full display, with a new blast freezer testing
unit. Many customers had mentioned
beforehand how they wanted to experiment with the technology, so Imberechts
brought his new model of the Mistral
blast freezer along as well.
"To round up our offerings," Imberechts
said, "the Koma Variotherm is now available for the US standard trays. It's a very
flexible solution, as each section can be
set in terms of temperature and humidity
control. So, it can be used as a freezer, a
refrigerator, or even both."

commissary INSIDER

Oven equipment took center stage at
IBIE across many areas of the show
floor. The ONE Demonstration Theater
by Revent featured free daily demos by
celebrity chefs and big-name cooking
professionals showing off their skills and
latest techniques.
Considered the crown jewels of Revent's
collection, the ONE series ovens feature
a revolutionary round chamber that creates a more even heat distribution, and
Revent's new oven also meets the increasingly tough requirements within the
food industry. As with most pioneering
designs, both eye and mind need a bit
of time to get acquainted with the round
oven. It is groundbreaking in its shape,
but also in its characteristics. By creating a round chamber, Revent's engineers
found a way to make the oven slimmer
and at the same time more powerful. It
scores high in all important aspects: first
and foremost, in footprint and energy.
Other innovations involve visibility, ergonomics, navigation, reliability, flexibility,
profitability, durability and ease of installation and service. From day one, anyone
can operate it.
For the first time at IBIE, MIWE presented an-depth look at "atmospheric
baking," with the introduction of the
new MIWE roll-in e+, the first oven in the
world able to bake with a defined, standard atmospheric pressure in the baking
chamber. This provides an even baking result that is unaffected by external
factors. The latest rack oven generation
also offers 8% higher energy efficiency, as
well as simpler operation and cleaning. It
is the first rack oven in the world to come
with a wireless core temperature sensor.
And with MIWE connectivity, innovation
leader MIWE has responded to the demands of the present and the future: the
trend towards more branch outlets, the
increasing shortfalls in specialist personnel and the intense pressure to reduce
costs. The aim of MIWE connectivity is
to produce consistently good baking results by allowing more efficient and reliable operation of baking stations and
bakery processing plants, optimizing
processes and preventing breakdowns.
MIWE connectivity covers a wide range

Table of Contents for the Digital Edition of commissary INSIDER - October 2016