THE SHOW GOES ON

10 March, 2006
Space-saving Serpentine
Page 34 
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.



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