Outsourcing of productions
companies grow with a product or even consider out sourcing of productions thet
recognise very often what they would call: Critical process quality parameters.
However when moving from for example from a rotating oven with 1-4 oven racks
to a continuous baking oven will have a different effect, not to mention if the
mechanisms of heating are different (e.g. convection vs direct gas fired)
baking results can be massively deviating if you would consist on keeping
temperature and baking time the same…: rotating ovens loose for example quite a
lot heat when opening the door for loading and unloading; the first moments of
heating are the to bring the oven plus oven racks to heat up: this gan give 1/3-50%
more baking time the compared to continuous oven when looking at short baking
times (about 10-15 minutes max). this transfer requires therefore thinking, and
in particular if a hybrid oven is being used. Using 2 different techniques can
give a huge benefit in product and process consistency, but making it on a
different oven (small, like in a laboratory or big as in a different line) will
not give same results in colour and internal baking consistency. There are
however means to use a more parameterised approach in this, to be as close as
one can be.
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