Continuous baking technology group Auto-Bake (stand B370) will focus on its Serpentine baking oven – a vertical oven process that the company says provides advantages over conventional oven technologies.

According to Auto-Bake the ovens are typically one-tenth the footprint of an equivalent tunnel oven, which is an advantage in an environment where production floor space is at a premium.

Cheesecakes, croissants, biscuits and steamed puddings can be baked in a single Serpentine oven, while further flexibility can be gained by simply changing trays, in-feed and de-panning tools.