Skip to Content
forgot your password?
Log In

Please take a minute to register as a member of our site!

 IBIE 2016 ASB Classroom Sessions

11:00 AM - 12:00 PM
October 9, 2016

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.  

Click here to return to ASB's Educational Opportunities webpage
close (X)