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Roll-in bake ovens provide efficiency, versatility and consistency
Invoq Roll-in bake oven – Ideal for bakers who need high volume production, versatility and consistency. Save on labour and increase profits.
5 February 2024
In large bakery productions efficiency, versatility and consistency are essential for a successful business. By ensuring that production processes are streamlined, products are consistent, and a wide variety of baked goods are offered, bakers can meet customer demand, maximise profits, and maintain food safety standards.
To help you meet these goals, we recommend you consider a roll-in bake oven. The roll-in bake oven is specifically designed to cater to high-volume production needs. The name “roll-in” pertains to the oven’s trolley which can be effortlessly wheeled in and out of the oven – and left in during the baking process, allowing for seamless loading and unloading of large quantities of baked goods. This feature reduces labour expenses and boosts productivity, making the roll-in bake oven a cost-effective option for commercial bakeries.
Invoq Bake 16: Maximising the efficiency of bakery production
Quality and quantity
With the Invoq Bake 16 – 400×600 EN it is possible to bake up to 16 sheets in one load. The oven can produce a variety of baked goods such as bread, cakes, and pastries simultaneously. Combining convection and steam modes allows for a faster and more even bake and by using steam in the early stages of baking, the crust can be kept moist and help the dough to rise better.
The roll-in functionality makes it possible to load the entire oven very quickly to reduce energy loss during the loading compared to manual loading. This has great impact for the consistency of your baked goods. Further, the use of the recipe function available on the Invoq user interface removes complexity and open an easy route for high consistency ensuring all members of your team can assist in baking.
Air-circulation for even bake
An Invoq Bake circulates the air instead of rotating the racks similar to traditional bakery ovens. The oven is equipped with a sophisticated, sensor-controlled fan that distributes and circulates the air evenly reaching every item in the oven for maximum consistency, regardless of its position on the rack. The fan automatically reverses its direction, ensuring that heat is distributed evenly from top to bottom and side to side. Additionally, there are nine fan speeds available, allowing you to adjust the air rotation to suit the delicacy of the items being baked, such as rotating the air slowly for delicate items like macaroons, or with more power for sourdough loaves.
A roll-in bake oven is a practical and labour-saving choice for any bakery production requiring high volumes.
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