Auto-Bake Technology

 

Ovens

Serpentine Ovens

The heart of Auto-Bake’s continuous baking solution is the Serpentine oven — a patented vertical oven process custom-built to meet specific product parameters, throughput and available space requirements, enabling cost-efficient production and rapid return on investment.

Available with radiant, direct fired convection and hybrid radiant/convection heating, Serpentine ovens are highly energy efficient owing to both heating system design and their low surface area to volume ratio. Fully automated, they incorporate a user-friendly touch-screen interface, plus full-length viewing doors for visual inspection of the bake at every level, and easy access for cleaning and maintenance.

Benefits

Serpentine ovens provide enormous advantages over conventional oven technologies, including improved product quality and consistency, reduced footprint and superior flexibility.

Improved product quality

The ultra-compact Serpentine design is based on a transport technology where pans are conveyed horizontally through the oven via an ingenious vertical ‘S’ configuration. This means the products travel through multiple precision-controlled thermal zones, providing superior baking control and consistency.

Reduced footprint

Typically one-tenth the footprint of an equivalent tunnel oven, Auto-Bake Serpentine ovens offer a crucial advantage in environments where production floor space is at a premium.

Superior flexibility

Serpentine ovens and systems offer superior flexibility, allowing product changes by simply changing pans, and ancillary tooling. Options include Auto-Bake’s standard ‘contained pan’ model, or the innovative ‘free pan’ transport interface that allows bakers to utilize baking pans that are independent of the oven or system.

Direct fired convection ovens

Auto-Bake direct fired convection ovens comprise multiple vertical thermal zones, each with its own individually controlled gas powered combustion chamber and turbulence fan.

Heated air is ducted from the combustion chamber into the baking chamber and distributed via plena integrated into each layer of the Serpentine transport system. Air from the plena circulates evenly over passing product before being returned to the combustion chamber for reheating and recirculation.

Our direct fired convection ovens are thus highly energy efficient, extremely precise and ideal for a diverse range of products — particularly those requiring an all-over finish, such as breads, cakes, pastries and cookies.

Thermal oil radiant ovens

Auto-Bake thermal oil radiant ovens employ remote oil heating, eliminating combustion products from the baking chamber, and enabling the use of virtually any primary fuel source.

A secondary skid adjusts the oil temperature individually for each distinct vertical thermal zone then pipes it to the oven, where it circulates through radiator plates integrated into each layer of the Serpentine transport system.

Augmented with gentle turbulence fans — which remove the product moisture barrier — the result is an even temperature and a soft, mellow bake.

With no flash heat, Auto-Bake thermal oil radiant ovens also help reduce product wastage to an absolute minimum.

Electric radiant ovens

For situations where electricity presents the most cost-effective primary energy source, Auto-Bake offers a highly efficient electric radiant oven.

Like its thermal oil counterpart, the Auto-Bake electric radiant oven comprises multiple vertical thermal zones, with individually controlled heating elements integrated into each layer of the Serpentine transport system.

Augmented with gentle turbulence fans — which remove the product moisture barrier — the result is an even temperature and a soft, mellow bake.

With no flash heat, Auto-Bake electric radiant ovens also help reduce product wastage to an absolute minimum