Bakers now rely on gathering data and interpreting it to maximize an oven’s operation. Piping and instrumentation diagrams (P&ID), for instance, show many parameters of an oven’s performance on a process flow diagram. For an oven operator, seeing is truly believing.

“Continued advancements with sensor technology, P&ID control loops, HMI screen size and resolution allow realistic graphic representation of the oven operation. This in turn leads to easier operation of large tunnel ovens down to single rack ovens,” said Jerry Murphy, vice president of sales, Gemini Bakery Equipment. “Automated features such as steam injection and damper adjustments are also possible. P&ID control loops are much more accurate with various sensors for temperature, air flow, safety, damper controls.”

Nicola Menardo, president, TP Food Group North America, pointed out that modern oven HMIs enable operators to exert a degree of manual control over critical process parameters such as oven temperature, steam dosing and heat delivery profile.

Digital controls and software can track throughput and react to potential changes in baking conditions.

“The control systems with modern ovens use data gathered by a set of sensors conveniently placed around those components that might pose operations or energy consumption issues,” he said.

Achieving precise control over thickness, moisture loss and other product characteristics during the baking process is crucial for meeting customers’ expectations for product quality.

Franck Ellenbogen, sales director North America, Mecatherm, mentioned that hygrometry — or the study of humidity in the environment — is a key parameter when it comes to baking premium breads, rolls and sweet goods.

“Variations in external conditions, production gaps, or changeovers often result in fluctuations in hygrometry within oven modules, leading to inconsistencies in product quality,” he said.