The baking industry is chock full of old ovens, many of which
have been around for 20, 30, 40 and even 50 years. The baking
industry also is full of new ovens with old designs. Although
ovens may appear shiny on the outside, their baking chambers and
control systems merely are repeats of old designs with slight
modifications at best. However, a new breed of ovens slowly is
infiltrating the baking industry. These ovens apply the latest
advancements in electronic controls and challenge common design
theories. These ovens bake, control and manage energy
consumption better than old ovens. More importantly, they solve
common problems that plague most ovens in the industry. When
purchasing your next oven, make sure it addresses the following
issues: 1) Baking chamber: For years, baking chambers have been
painted steel finishes. But is this necessarily the most
efficient method? One oven manufacturer says no, and has
designed an oven that uses stainless steel in its baking chamber
to improve the radiant heating proc