Waterfields' bakery engineer Brian Hodson has been convinced of the merits of switching production to rack ovens following extensive trials at Double D Food Engineering's test bakery near Edinburgh.

A simple to use oven logger is now available to provide temperature profiling and thus ensure products are cooked (or chilled) at the right temperature for the right amount of time.

Cooking and smoking is a central feature of Tulip UK, with its 23 factories, 7,000 employees and £1bn turnover representing the interests of the Danish Crown Group in the UK.

Dutch company Infrabaker International has developed a modular quartz infrared continuous cooking oven which is now being used around the world.

It is still true to say that a baker has very little interest in a baking oven's particular features unless it is first established that it can produce the quality of products required. Technical features, years of research, and the latest marketing techniques will not even begin to make an impression until this most important question has been answered to the baker's satisfaction.