The baking industry continues to face pressure to reduce energy consumption, lower emissions, and improve operational efficiency—all while maintaining high product quality. Traditional Direct Gas Fired (DGF) ovens, commonly used in cracker production, are energy-intensive, difficult to maintain, and often deliver inconsistent bake quality due to the complexity of managing hundreds of ribbon burners over long baking zones.
This presentation introduces a next-generation cracker baking solution: a new oven that eliminates ribbon burners and instead uses a centralized penthouse to deliver heat to Thermatec® panels and convection nozzles. This new oven design provides a more balanced bake across the product band, while also delivering the high radiant heat required to develop desirable cracker flavor, texture, and color.
Beyond performance, the system is engineered for ease of use. It significantly reduces the operational complexity found in DGF ovens—minimizing the need for experienced operators and extensive training. Maintenance demands are also reduced through the elimination of gas burners, with electric components that are easier and faster to service.
This session will detail the technical aspects of this oven technology, its impact on energy efficiency and emissions reduction, and its role in simplifying cracker baking operations for long-term sustainability and reliability.
