Q: How does product move through a vertical baking system?
A: Auto-Bake's Serpentine ovens and baking systems transport products on trays that are held in carriers. These carriers travel horizontally through multiple levels in a distinctive S-shape.
Q: How are product changovers handled?
A: Product changeovers are as simple as replacing one tray with another. This is traditionally a manual process; however, it can be automated.
Q: How can the vertical oven system improve baking control?
A: Serpentine ovens, both radiant and direct-fired, have very precise temperature control through the PC, and the delineation between their horizontal zones is exact. Information on heat trending also is compiled for customer evaluation.
Q: What level of energy efficiency can bakers expect?
A: Bakers can expect high levels of energy efficiency because of the inherent benefit of the reduced ratio of exterior radiation compared to tunnel systems and the advanced design, which recycles a significant proportion of the oven's convection energy.
Q: What mechanisms are in place to ensure consistent, high-quality product?
A: All settings, such as zone temperature, exhaust and turbulence, are captured in a password protected system, so once the ultimate baking profile has been established only authorized operators can alter settings. This ensures consistent high quality products. This concept is reinforced with a log of activities, such that, if changes are made, they are documented for comparison against the set specifications.
Q: How does the vertical baking system encompass the latest in technological advancements?
A: Auto-Bake has included the latest concepts in electronic design, including advanced interactive SCADA enabled HMIs, which are provided with high speed LAN conductivity to ensure remote access and diagnostics. As for heating, Auto-Bake's radiant thermal oil processes and direct-fired convection have taken both these concepts and integrated them into a compact system, providing additional control features, which allow for greater flexibility and control for bakers and improved efficiency for operators. When it comes to transport methods, Auto-Bake has both fixed-pan and free-pan configurations for maximum adaptability to customers' project specifications.
Q: What kind of throughput can bakers expect?
A: Auto-Bake Serpentine systems are modular scalable designs, built to meet the customers' requirements They can be as small as 100 lb. per hr. to 5,000 lb. per hr.
Q: What type of sanitation is required?
A: Auto-Bake's quick access doors allow for fast and efficient access to all areas of the oven for sanitation purposes. In addition, a large number of clients integrate Auto-Bake's inline washing and drying system to the process, allowing pans to be automatically cleaned and dried on each pass, which ensures both hygienic conditions and efficient depanning.
How does Auto-Bake's Serpentine oven line incorporate the latest oven technology?
The Serpentine oven is available in a variety of configurations to meet the needs of each bakery. The type of heating, the number of zones, and whether the trays are contained or transferred from the system all can be configured to meet the individual company's needs.
Describe how Auto-Bake's Serpentine baking system can help muffin producers.
Auto-Bake is the leading supplier of integrated snack cake and muffin systems globally, providing a total automated solution for industry entrants and large industrial producers all with the same total baking efficiency and ease of operations.
How can I learn more about Auto-Bake and its vertical ovens?
Auto-Bake is distributed exclusively by Dunbar Systems Inc. Please visit our Web sites, www.dunbarsystems.com and www.auto-bake.com, for an overview of our technology, and then contact us for a visit by a baking professional to discuss your specific needs and how Serpentine ovens and baking systems will help you address them.
For more information, contact Dunbar Systems at 630-257-2900 or visit www.dunbarsystems.com, www.auto-bake.com