Improved sensors and better understanding of heat flux are enabling engineers to upgrade the performance of bakery ovens.
Overseeing development work on oven refinements is Peter Cork, technical manager. Cork attended Cambridge University under the sponsorship of Baker Perkins, earning a degree in engineering science in 1974. He began his professional career as a design engineer of the company's confectionery equipment, then shifted to units for breakfast cereals, bread, cookies and crackers. During his tenure, the company has undergone several mergers. Today, APV Baker is part of Invensys, and Cork's duties include overseeing the development and specification of ovens and other equipment. Food Engineering recently spoke with Cork about TPRO, Jetcirc and the state of oven science.