Oven versatility key in baked foods production, 2019-02-12
KANSAS CITY — As more and more retailers move toward either building their own commissaries and central bakeries or utilizing independent facilities to produce their prepared foods and baked foods, the importance of efficient, reliable ovens rises. “The commissary bakery seems to be a growing business as regional chains set up these commissary bakeries and kitchens,” said Daniel Lago, chief executive officer of Revent, Inc. “We’ve seen that take off quite a bit in the last three or four years.” Versatile cooking Mr. Lago said Revent’s . . .
Retailers have eye on efficient, reliable ovens.
Jeff Tiedeman – Page 2 –
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