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Dough Doctor & The American Institute of Baking find XLT Ovens excellent with the potential for lowe
Dough Doctor Tom Lehmann and Jeff Zeak of The American Institute of Baking tested an XLT Oven and found it excellent with the potential for lower operation cost.
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FOR IMMEDIATE RELEASE
October 22, 2008
CONTACT:
Gary Nye
Nye & Associates
(316) 263-5878
garyn@nyeandassociates.com
Dough Doctor & The American Institute of Baking find XLT Ovens excellent with the potential for lower operation cost
WICHITA, Kan., – Dough Doctor Tom Lehmann and Jeff Zeak of The American Institute of Baking tested an XLT Oven and found it excellent with the potential for lower operation cost.
Lehmann and Zeak visited XLT Ovens manufacturing facility to evaluate the performance of XLT Oven Model 32-40 TS.
“Resulting from the increased airflow characteristics of this oven, we were able to bake the pizzas at a lower temperature than that which is normally used with other ovens of similar design from other manufacturers. Since airflow is cheaper to attain than temperature, from an energy consumed stand point, this feature could contribute to a potentially lower cost of operation,” Lehmann and Zeak’s report said.
“The overall baking properties of this oven were judged as excellent with no indications of load response or lateral heat issues. The oven, as tested, baked the entire range of test products as well as any of the other, new generation, high efficiency, air impingement ovens being introduced into the market, but at a lower temperature,” the report said.
Lehmann and Zeak’s procedure in evaluating the performance of the oven included several test bakes on pizzas to determine the optimum finger configuration, baking time and baking temperature. They baked a variety of both thin and thick crust pizzas as well as bread sticks, focaccia, and oven wrapped hoagie sandwiches to determine if the oven would effectively bake each product without any adjustments.
According to the report, in all cases, both types of pizza were fully, and correctly baked with excellent consistency in overall color and appearance. The bread sticks, focaccia, and oven wrapped hoagie sandwiches were also tested in the oven in a random manner, and all products were properly baked without the need to make any oven adjustments.
“In today’s economic environment not every customer can afford our competitor’s ovens with many unneeded bells and whistles. XLT Ovens have always baked great and done so for thousands less than other models in the market place. The AIB report validated what satisfied customers have already known, and we are pleased that AIB was impressed with what XLT ovens can do. Not only do XLT Ovens cost less to purchase and operate on a daily basis, they also cost less to repair, if needed. Bottom line, XLT ovens remain the best value in the industry today,” Peter Goodman, vice president of sales, said.
XLT Ovens are the result of nearly seven decades of first-hand manufacturing experience and the design analysis of thousands of conveyor ovens.
Wolfe Electric, the parent company, was founded in the mid-1940s by Roy Wolfe. The four-generation company first manufactured consumer and commercial fan systems and refrigeration products.
In the 1980s Wolfe Electric began refurbishing ovens for a major pizza chain. They quickly learned the strengths and particularly the weaknesses in oven design. This experience became the foundation for the expertise that goes into every oven the company manufactures today.
To contact XLT please call (888) 443-2751, or visit www.xltovens.com.
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