Baker Thermal Solutions introduced the new 960 Hurricane tunnel oven. 

During BakingTech 2017, the American Society of Baking presented several Innovation Awards to celebrate leadership in bakery equipment, technology, ingredients and more.

It was precisely with the needs of the retail food trade in mind that DEBAG developed its new DECON in-store baking oven, incorporating more than 100 years of experience in the optimization of baking processes and oven design.

After the very successful introduction of the air-cooled Bantam-Series Post-Baking dryers two years ago, RFC is now offering the air-cooled design in a more powerful two-zone design. 

Snack producers and bakeries can travel multiple avenues toward improved operational efficiency. Additional automation is a natural progression.

Companies have been releasing a wide range of new ovens and proofers suited to snack and bakery operations, and the diversity is sure to cultivate a strong level of appeal across the board. This new range of equipment focuses on ease of use, technical improvements, better sanitary design and new levels of efficiency.

The new FTA oven by MECATHERM is a continuous, precise, accurate and upgradable single-deck oven, which can be controlled from start to finish and is the only oven of its kind to offer such high performance levels.

The founder and CEO of fast-casual pizza chain Persona Pizza provides a look inside what’s driving this hot foodservice market.

John Van Duin will head up Florigo Industry’s processing division in Asia Pacific.

As consumer demand for more and diverse baked goods and snacks heats up, today’s ovens and fryers let bakers and snack producers increase production while reducing related costs.