ACQUA & FARINA – MONTECORVINO PUGLIANO (SA)

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The customer

The customer’s production range includes:
  • Fresh bread – both large and small in size, including puff pastry products
  • Dry biscuit products that require initial cooking on the ground and then subsequent drying in a rotary oven, such as taralli, rusk bread of various sizes, toasted slices/croutons
  • Pastries, mainly based on shortcrust pastry and biscuits
The production covers a time span of 12 hours.

The target

  • Manage the production flow in the two phases of cooking and biscuit baking, with the organization of two distinct areas in the baking department
  • Optimize energy consumptions
  • Solve the problems of uniformity of cooking and yield of pastry products
  • Obtaining a delicate and uniform baking process

Real Forni solution

For baking fresh bread and the first cooking phase of the products that will be dried later, we have proposed 2 steam tube ovens mod. Vapotech of 18.20 m2. The reasons were the following:
  • Given the 12 hours of cooking expected each day, it is important to have an oven with an important thermal driver, which maintains the heat and optimizes consumption. The Vapotech oven has smoke channels entirely made of refractory bricks and a concrete layer that covers the entire base of the smoke channels, a feature that ensures constant accumulation of heat and energy saving
  • The customer’s production requires temperature changes during the work shift, therefore a fair compromise between thermal driving force and flexibility. The Vapotech oven does not have concrete castings on the sides and in the upper part, ensuring the necessary flexibility in temperature changes
For dried products and pastry production department, we have proposed a serie of 6 rotary ovens mod. Boss 60.80:
  • The production of pastry and delicate products requires a delicate and abundant air flow. The Boss 60.80 oven is equipped with two fan motors instead of one, this feature ensures greater air movement at a lower speed, resulting in a gentle cooking process that does not deform or prematurely color the products.
  • The low temperature of the  drying process also requires a delicate air flow that does not color or burn the product, allowing for perfect drying right down to the heart of the product

Realizations

4NATURPUGLIA – ANDRIA (BA)

Industria specializzata nella produzione di taralli e altre specialità pugliesi, a marchio proprio e per importanti catene della grande distribuzione.

ACQUA & FARINA – MONTECORVINO PUGLIANO (SA)

Bakery, Pastry shop, Rotary oven

Industry specialized in the production of bread and biscuit products of various types and sizes.

GALLETTI SRL – Garda (VR)

Pastry shop, Rotary oven

Panificio specializzato nella fornitura di Hotel, ristoranti e supermercati. 

Are you searching for a new oven for your business?

Contact us for a counseling and together we will study the solution best suited to your needs.

Contact us for a counseling