solution to significantly reduce energy consumption. Tagliavini Rotor ovens have an average consumption 25 to 30% lower than the ovens installed at Loaf, with improved outcomes in both recovery and bake processes. Investing in key technology has ensured the company can continue to evolve and thrive, and the prominence of the Loaf name has helped the company reach markets far from its premises in Mt Wellington. Now, with big plans to capitalise on the appeal of artisan baking, Sean Armstrong’s Loaf continues to be the toast of the town.
in the electric oven provided a huge gain. Thanks to the superior efficiency of the Tagliavini Rotor oven the required power supply was still the same too, even though production output was doubled. The reduced footprint of the new ovens also allowed the business to increase capacity and output, delivering greater quantities at the same high level of quality.
IN THE KITCHEN Above all else, consistency of quality is vital to the expansion of the Load brand, and the new bakery equipment had to provide perfect peace of mind. The USB programming capability of the ovens ensures such consistency. All ovens are now identically programmed – and in the future any changes simply require 30 seconds to upload new recipe files. Output was also an important factor. Two of the new units are gas operated and one is electric, and going from one rack to two
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