Spooner’s three section traveling oven has independent circulating air temperature control in each section and each section has four nozzle chambers in which the circulating air flow can be adjusted using dampers. This flexibility allows the baking profile to be altered for a particular product to quickly compare the effect of different oven settings, optimise bake times and improve product quality. A wide range of products have been run on this machine from the standard tinned bread products to cakes, crisps, biscuits and pies. It is common for the pilot machine to be adapted for a customers’ specific process using internally manufactured test-rigs or other suppliers equipment. All pilot machines are operated by our highly skilled and knowledgeable test centre staff, with Spooner’s food product development specialists on hand to advise and assist where needed.