inStorebuyer - February 2011 - 20

equipment &technology
NEW IDEAS IN CONVENIENCE

[ Compact Ovens ]
Compact ovens afford instore bakeries the unique opportunity to do more baking in less space. Equally important is the ability to bake more often throughout each day, enabling your department to fulfill increased shopper demand for hot, fresh baked goods in the mornings, afternoons and evenings. Statistics show that consumers are shopping the bakery more often throughout day and night. In response to the latest trends, oven manufacturers are introducing a growing number of choices in the compact oven category. Instore bakeries are wise to check out these options, as compact convection ovens can save space and labor hours, as well as add theater to the instore bakery experience. More important, compact ovens can help you gain a more interactive connection with your shoppers by enabling you to bake breads, cookies and many more products in full view of the customer, allowing you to gear ongoing merchandising efforts around driving impulse sales. At last fall’s International Baking Industry Exposition, Daniel Lago, president and CEO of Revent Inc., shared news that Revent now sells the Wiesheu brand of compact ovens in the United States, “so we can offer our customer a bigger choice of ovens.” Wiesheu bills its ovens as the “ultimate in display baking.” Wiesheu’s ovens include the Minimat range: small convection ovens that take up a minimum of space, yet offer quick and simple baking of appetizing snacks. Further up the size scale is the Euromat convection oven range, designed for larger volumes but still with the core concept of sophisticated baking made simple and practical. According to Wiesheu, the Dibas convection oven marks a crowning achievement of more than 30 years’ experience in oven manufacturing. A key feature of the Dibas oven is the double glass sliding door, which parks itself neatly out of the way inside the oven casing when access to the interior is required. This saves space that would be required to open a conventional door, and there is no heat hazard caused by an open door. Baking is activated and overseen by so-called Intelligent Control Units. With a simple operation to ensure safety and reliability, the ICU regulates temperature and air movement within the oven to optimize baking and browning as well as minimize energy use. Other oven manufacturers are rolling out new models within the compact oven arena. Baxter Bakery’s new hybrid convection oven combines the best features of their rotating rack oven and a traditional convection oven in a small footprint. The advanced airflow system makes it effortless to evenly bake a wide variety of items, including casseroles, breads and signature dishes, all with the benefit of convection steam. Additionally, the oven’s single-load door is graced with a large viewing window reminiscent of a hearth oven that is ideal for front of house exhibition baking and cooking that enables customers to watch items created from scratch. The hybrid convection oven does not rotate the product. The patentpending airflow system in the oven provides consistent, quality cooking results from top to bottom and front to back without ever rotating a pan, a feature only available on Baxter’s hybrid convection oven. WP Bakery Group features the BRILLANT Convection Oven, which is suited for baking rolls, bread, baguettes, lye baking products, puff pastry, flaky pastry products, snacks, and cakes. Advantages include a Duo Steamer System, a baking chamber cleaning system, step-free adjustable fan speed, free-floating baking chamber for long service life, high power steam apparatus for crisp crust, and an energy saving function with independent standby function that guarantees economical use of electrical power. Further, the oven’s NAVIGO Control System is an automated baking program with freely programmable baking stages and steam volume, as well as recipe storage. JOHN UNREIN

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inStorebuyer - February 2011

Table of Contents for the Digital Edition of inStorebuyer - February 2011