Interview* Focus on baked goods
The demands placed on modern production ovens are manifold: In addition to baking quality and production volume, energy efficiency, automation, and optimal process design are of great importance.
Hans-Peter Hetkamp, master baker and Key Account Manager at WP BAKERYGROUP, talks about the key criteria for choosing an oven and the trends that will shape baking technology in the future.
What factors should be considered when choosing a production oven? Heat transfer medium? Oven type: Trolley oven, rack oven, or deck oven? Level of automation? Energy efficiency and sustainability?
Hans-Peter Hetkamp: The focus of the consultation is initially on the baked goods, the defined product properties, the baking process, and the expected production volume. Once these have been defined, subsequent consultations will address the floor plan, the current work process, and the future work process. Only after that can the type of furnace, the degree of automation, and the heat transfer medium be specified. Direct and indirect operating costs are crucial for the heat transfer medium.
How has energy efficiency in production ovens evolved, and what changes can we expect in future?
Hans-Peter Hetkamp: The highly efficient insulation concept, the optimized airflow, and the fully automatic control significantly reduce baking time and energy consumption in rack ovens, such as the WP ROTOTHERM. Solutions such as the WP THERMOGATE allow for rapid heating with low energy consumption and, with batch-on-batch baking, a higher baking capacity. High standards have been achieved in plant and control technology as well as insulation, and digital production and oven control will further increase energy efficiency.
How relevant is automation to artisan ovens?
Hans-Peter Hetkamp: Automation becomes increasingly vital. Basically, the intention is to make work easier for the shrinking workforce. Automated loading systems reduce physical strain. Automated and digitized processes ensure a consistently high quality of baked goods. Software such as WP BakeryControl allows for a 360-degree view of the production process. By optimizing production planning, the module enhances freshness, prevents loading errors, and reduces energy costs through optimized oven utilization.
ROTOTHERM Rack oven
Baking area: 10.0 – 13.8 m²
Heated by: oil/gas/electric
Best-quality baking results with high energy efficiency
WP BakeryControl
Software
The WP BakeryControl software is your virtual control station. Production data is visualized and evaluated, deviations are identified and can be optimized – both stationary and mobile.
