When you get variations in the same product in the same oven where do you look? "It's aways the Oven" is not the answer. Oven profiling provides a visual of the actual operation of your oven. By exposing air velocity changes, temperature variations, humidity levels and even heat flux you will achieve product quality. This session will show:
Technology for oven profiling and implementing a profile plan
Performance variables within the oven: air velocity, temperature variations, humidity stratification
How varying conditions affect your product quality
Profiles from Tray, Tunnel and Continuous Ovens and results to achieving consistent quality
Philip Domenicucci, Engineer, AMF Bakery Systems
Phil grew up in the family bakery in Brockton, Massachusetts. He attended the University of Massachusetts and received a BS in Engineering Sciences. Upon graduation he joined Wad Foods (Tip Top Bread) as a plant engineer. After several years he left to join an oven manufacture in Italy establishing a manufacturing facility in Ohio. In 1992, he started a packaging equipment business outside of Boston. After running it for a few years he sold it and established Winkler USA starting as sales manager. After 18 years of President and General Manager, he left to join AMF. At AMF he worked to develop specialty baking equipment and especially ovens. Phil has been a member of ASB for more than 30 years and is Vice Chairman of the ASB ANSI 50 Committee.
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