Increase Your In-Store Bakery Business with High Quality Artisan Breads

Jason Ferreira owns five of the over 100 Met Food supermarket locations in the NY area. He had a vision to increase his supermarket bakery business by offering his customers better quality artisan-style breads. Until that time, he was buying par-baked bread from a local supplier and baking it off in a small convection oven. Jason knew that in order to compete with the local Italian bakeries, he needed to replace his existing oven and start making his bread from scratch.

As Jason began shopping around, he discovered that most of the deck ovens on the market were made for large wholesale bakeries and too big for his small supermarket bakery. His head baker suggested that he give Empire Bakery Equipment a call. Empire introduced Jason to the stone-hearth gas-fired MiniTube Oven. The MiniTube was a dream come true because it fit into his limited space and delivered the high quality artisan-style bread that he wanted to sell. Additional bonuses were the low energy costs and easy maintenance.

“Empire really took the time to educate me and my baker about the oven, its capabilities and its advantages versus the other types of ovens. The vapor tubes distribute heat evenly throughout the oven so there is no need for moving parts. Less moving parts means less maintenance. The result is a consistent quality product. My baker is very happy with the MiniTube. It definitely gives us a superior product.”

Shortly after Jason purchased the oven, he began advertising his new breads. “Customers were so pleased with the quality of the bread, they started coming back in droves”, said Jason. “My bread is ‘up-to-par’ with the best Italian bakeries around. The consistency of this bread is perfect! The outer layer has a nice crisp texture and the inside is soft and flavorful.”

In addition to improved quality, Jason can now offer many more varieties of bread. French Baguettes, Long French Bread, Semolina, Italian, Whole Wheat Italian, Round Semolina, Large Oval Semolina, Portuguese Rolls, Cuban Bread, Rye Bread, Focaccia, Garlic Bread, Garlic Toast and Garlic Knots are baked daily in Met Food's New Hyde Park location.

“My bakery business has greatly increased since I purchased the MiniTube Oven. It is a great energy and space saver that truly delivers an excellent product”, explains Jason. “I would highly recommend this oven to other supermarkets.”

Jason finds Empire to be an excellent source for all of his bakery equipment needs. They supplied Jason with all of the equipment that he needed to make the dough from scratch, and prepare it for baking. Now, Jason is in the process of purchasing 2 rack ovens from Empire to make fresh cakes, cookies and pastries. In addition, he has since branched out into the wholesale bread business, supplying local delis with his bread.

The MiniTube is available in a wide variety of sizes to fit your needs and space. Let Empire help you expand your product line, improve the quality and consistency of your existing products and drastically reduce your fuel costs.

To find out more, call us at 1-800-878-4070 or visit us at www.empirebake.com.

With Oil Prices on the Rise Again, How Can I Save on Fuel Costs?

Joe DiFiore, owner and operator of Monreale Bakery in Hicksville, NY, asked himself this very question. He found his answer in Empire's Vapor Tube Deck Oven. By replacing their traditional revolving tray oven with an Empire LF Deck Oven, Joe saved 75% on his existing fuel bill.

“My energy usage is now one fourth what it was when I was using the old revolving oven", stated Joe. "The addition of the Empire Vapor Tube Deck Oven has really made my life easier. I rely on Empire Bakery Equipment for all of my equipment and smallwares purchases. Empire always provides me with the quality and service I need to keep my business running smoothly.”

The EMPIRE Difference

Empire's Ultimate-LF Deck Oven is a cement-lined, vapor tube oven. The secret to the LF's fuel efficiency is in its ability to retain tremendous amounts of heat. The burner chamber and firebox are made of oven brick, and the vapor tubes that distribute the heat are encased in poured cement walls and roof. Even when the burner shuts down, the oven continues to provide even, radiant heat to your bread -- just like a brick oven.



In addition, each deck's individual steam generator - located in the fire chamber - is capable of producing consistent steam for your entire production. Gas or oil fired, the LF Deck Oven is available in a wide range of 3 and 4 deck models from 4 to 70 pan capacities. Together, these features help the LF Deck Oven give you the quality and consistency of traditional brick oven baking with the efficiency and convenience that modern baking technology has to offer.

Joe's not the only one to experience the fuel savings the LF Deck Oven has to offer. Here's what some other baker's have to say:

“My fuel bill went from $4,800 a month to $1,200 a month and we get an even bake with perfect crusts, without burning the bottom.”-Frank Cardinali, Cardinali Bakery,West Babylon,NY

“Fuel went from 450 gallons a week to 150. That 66% savings pays for the new oven and then some.Now we feel more secure. The transition was very easy.”-Tommy and Laurence Addeo, Addeo Bakery, Bronx,NY

“I save at least 70% of what I was paying for fuel with my revolver. I was about to get a backup steam boiler to relieve our steam problems. The LF solved all our steam, fuel and space problems and the bread is better.”-Joe Catania, Catania Bakery & Pastry, Queens,NY

“This oven pays for itself. Steam is great...it stays in the oven so my bakery is cleaner. We had a brick oven for 100 years and I wish I had switched years ago. Believe me, it’s fantastic.”
-Enzo Russo, Russo’s,Queens,NY

Your oven is the heart of your business. The Ultimate-LF Vapor Tube Deck Oven’s combination of efficiency and brick oven baking is the smart solution to rising fuel prices, allowing you to save money while retaining the quality and consistency of your bread!

Learn more about Empire's Ultimate-LF Deck Oven on our website, or Contact Us Today!

Direct vs. Indirect Water Chillers

In today's market, customers demand quality and consistency in your product. To that end, precision temperature control is key, making a good water chiller a must in any bakery. But how will you know which one is right for you?

When shopping for a water chilling system, you have many options. The first and perhaps most important choice you have to make is whether a Direct or Indirect system is best. What's the difference?

Direct Water Chilling Systems

A direct water chilling system utilizes a refrigerated "plate" or coil that is submerged directly into the tank of water to be chilled. Once the water reaches the desired temperature, it can either be pumped or gravity fed to its final destination.



Since the cooling medium and the tank are in direct contact with the water supply, they must both be cleaned frequently so as not to adversely affect the taste of the water or finished product. Additionally, a direct water chilling system must be maintained regularly to avoid any leakage from the cooling medium. If the coil or plate leaks, Freon will contaminate the water, ruining the finished product and posing a health hazard.

Finally, because the supply is not under pressure, water must either be pumped to its destination, or the tank must be placed high enough to rely on gravity. This can make a direct water chilling system difficult to clean and service.

Indirect Water Chilling Systems

Indirect water chilling systems separate the cooling apparatus from the water supply, creating a clean and hazard free water chilling method. Freon is passed through a coil that quickly freezes the water around it into a block of ice. The ingredient-water supply flows through the ice block within a separate stainless steel coil so there is no danger of contamination. With our indirect system, the separate tubing units ensure that the water supply and Freon can never cross paths.



Additionally, since the water supply is running through a coil, there is no collection tank to keep clean; and the flowing water provides more than enough pressure to avoid the use of either a pump or gravity fed supply methods. That means you can place an indirect water chilling system anywhere you need it, making it easier to clean and service.

Indirect Water Chillers have quite an advantage over Direct Water Chilling Systems. Owning an Indirect Water Chilling System means that you have no tank to clean, there is no danger of cross contamination, and no pump is required since the water is under normal water pressure. With our indirect system, higher productivity can be easily achieved, allowing you to make a better product, and higher profit with a smaller system.

 
Learn More About Indirect Water Chillers from Empire