Hammerl Landbäckerei, Hard, Austria.

The Industrial bakery, Hammerl Landbäckerei, has a range of 220 products and delivers bread to supermarket chains as well as to foreign markets. Their Wurzlbrot is a big seller, which used to take 29 minutes to bake in the old tunnel oven they had previously. Now, with Revent rack ovens and the vacuum cooler, the total time is 21 minutes, a time-saving of 27%. Wolfgang Kühne, who is product manager at the facility, sees many advantages in having selected Revent’s oven and vacuum cooler.

Wolfgang Kühne about Revent.

“With our old equipment we had very little flexibility. These days we have the flexibility to master our wide range of products. Revent also requires less energy and provides a better work environment. With the old tunnel ovens, it could be up to 50 degrees Cesius in the bakery – it’s bread we want

to bake, not our staff. With the vacuum cooler we no longer have to move the bread to the cooling rooms on the other side of the building. Revent ovens not only save us time and money and are greatly appreciated by our staff, we also get a bread with a better structure.”