AMF Bakery Systems has been pioneering the commercial baking industry with the most advanced baking solutions for over a century. Our complete thermal portfolio ensures that we are finding the best baking solution for your production needs. All of AMF's thermal technologies are part of a complete system solution, ensuring seamless operation from mixer to marketplace. By choosing a complete system, you ensure complete control and visualization of your entire baking process. Our experienced team of bakers and process experts work with you to optimize the efficiency of your line while maintaining the perfect bake and product consistency.
There are several factors to consider when selecting the appropriate oven for your product:
- Type of Fuel - Direct-fired tunnel, tray, or continuous ovens are used only if electric, natural gas or LPG, and the products of combustion can be in the baking chamber. If you have any other type of fuel, your bakery will require an indirect-fired oven.
- Available Floor Space - Tray ovens are extremely compact for the capacity. Tunnel ovens are approximately 40% longer than a tray oven for the same capacity but offer the same width as tray ovens. Continuous ovens are similar length as tray ovens, however wider than both tray and tunnel ovens.
- Ceiling Height - Tray ovens are the most compact in height as well as length. Tunnel ovens are taller than tray and continuous ovens always require the most height. In many cases, the size and layout of your facility will dictate which oven is best suited for your bakery depending on height clearance and building column spacing.
- Production Rate - The higher-producing bun and roll lines require greater oven capacity than the largest available tray oven. Tunnel ovens can be extremely long, in excess of 200 feet or 60 meters, for large scale production lines; thus, continuous ovens would be the best choice.
- Product Requirements - Some products require heat application at specific stages in the baking process. Other products require moisture control in specific stages of the baking cycle to achieve the best bake. The air flow from the top or bottom of the product along with the stage of the baking cycle will dictate the product's appearance. Some products, like brioche or hard rolls, require a steam application in the first section of the oven for optimal shine and crust development, which is not equal in every style of oven.
Let's now take a look at the various types of ovens available!