When selecting ovens and proofers, labor savings and remote monitoring are at the top of bakers and snack makers lists.

The design is intended to offer bakery customers faster installation.

Snack food and wholesale bakery companies had been steadily adding automation to their plants and equipment contained therein for a number of years—and then the pandemic hit, accelerating the process due to both the difficulty in finding qualified people to hire, and the need for social distancing that accompanied at least the early stages of COVID-19. Ovens, proofers, and associated equipment have been among the candidates for automation.

This month’s digital edition features a range of in-depth features and industry news.

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette. 

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.