The growing demand for food, the development of new markets in countries with emerging economies, and the constant demand for performance and profitability in mature markets continuously drives the food industry towards the optimization of technological processes. Such progress involves all sectors: industries such as refrigeration, cosmetics and packaging have welcomed new technologies decade after decade. The same applies to the cooking industry, which has experienced the development of sensors, airflow mechanics and the digitization of controls and programs. Even the heart of the oven, namely the very dynamics of heat, has seen important innovations after having remained substantially unchanged for centuries, according to Tecnopool.
“Over the past few decades, industrial baking technology has still been very much linked to the needs of a growing industry: combining standards of quality with high productivity, a good shelf-life and the optimization of treatment times was obviously very difficult. In recent years, needs have changed and a much more sensitive food culture has taken hold. This scenario presents us with new opportunities not to be missed when it comes to rethinking baking technology. This is because baking does not simply involve changing the cooking temperature or mode, but it is a process that radically changes a product in a complex way. If properly done, it can greatly improve the end quality of products. The British use a wonderful expression to describe the potential advantage of good baking: oven spring,” Davide Deppieri, a master baker and R&D consultant for Tecnopool points out.
In order to seize opportunities that really improve baking, over the years Tecnopool has researched and perfected its exclusive spiral technology. “I joined Tecnopool after having collaborated with the company and tested their products for years working as a business owner and setting up plants, precisely because I have first-hand experience of the potential of the spiral oven. It is currently the only technology that can make a difference not only in terms of production performance but also quality.”
The credit goes to high-precision baking, achieved by combining all three heat transmission modes: these ovens use conduction, convection and radiation, distributing heat perfectly uniformly in the spiral chamber with great uniformity. Heat transfer is so efficient and uniform that it does not even result in the typical differences in baking normally found at the beginning and the end of the production cycle.
“In tests performed last summer, the baking was so precise that we did not notice any significant differences, not even when loading a single piece instead of a full load. We tested the ovens with all types of leavening agents, from organic (bakery products) to chemical (cookies and savoiardi) and physical (taralli, puff pastries, etc.). In all cases, the results proved to be much higher than the standard ones for the industry to the extent that we will soon start testing even more complex baking products such as “panettone”, all butter and with only natural yeast. In all tests we observed a much higher center of gravity during baking, optimal distribution of moisture, excellent dimensional development and a much more uniform internal texture. This also entails an improved life for end products, with more uniform cooling slower and improved moisture performance over time,” Deppieri adds.
Another decisive factor that Tecnopool will use to change the market is the high heat efficiency of the new ovens. Thanks to much reduced thermal inertia and more effective heat transmission with diathermic oil, they offer not only significant reductions in consumption but also flexibility of management that is unheard of with traditional ovens. The same applies to the risk of fire.