Adamatic Corp., a member of the recently formed Aga Bakery division, has introduced a new modular foodservice baking system it calls a "mini-bakery," designed to operate autonomously on a modular footprint while reducing energy usage and skilled-labor requirements.

According to Paul Molyneux, national foodservice manager for Adamatic, the company's mini-bakery concept allows end-users to custom-configure the equipment package to their specific needs. The modular system is flexible enough to adapt to different foodservice baking applications, allowing operators to add or change equipment pieces as needed, including choosing from a vast array of convection ovens, mini rack ovens, proof boxes, refrigeration equipment and even steamers - all available from Aga Foodservice Equipment and Aga Bakery divisions. The heart of the mini-bakery is a portable water reservoir and drain system housed in a portable work table/sink, which allows the system to be installed where water and drain hookup are not available.

	Adamatic's Test Bakery Center in Eatontown, NJ, displays a wide range of equipment available for testing, including a mini-bakery modular concept.

The Adamatic mini-bakery was presented to the industry at last fall's NAFEM Show. "We created this modular baking system to be as easy for operators to use as possible," Molyneux explained. "For example, the ovens are delivered pre-programmed to produce breads and other varieties of baked goods with a single touch of our new controls. Mini-bakery ovens are also flexible enough to prepare products like frozen doughs according to additional programmed settings that include optimum cooking temperatures and take-out times."

He added that the new baking equipment is priced to return substantial value to end-users and provides good reasons for consultants to plan around the package when developing their bakery designs. "First off, the Adamatic mini-bakery is the only modular system currently available in this country. It sits on a very small, adjustable footprint and even though the baking pieces are high-output, they're also very energy efficient," Molyneux related. "Because of their innovative design, the electric convection ovens, for instance, heat up and reheat very rapidly, cutting both production time and energy use." All mini-bakery equipment comes with a standard one-year parts and labor warranty, with a second year of coverage available.

As a further inducement for consultants, operators and other foodservice professionals to get to know Adamatic's new mini-bakery, an example of the complete equipment package has been installed for hands-on learning experiences with proprietary recipes in the company's test bakery in Eatontown, NJ. Specification information on all mini-bakery equipment its also available from Adamatic.

"We're already seeing strong interest in the modular equipment from operators who want a low-cost, stand-alone baking program that doesn't eat up a lot of square footage or energy on a daily basis," Molyneux advised. Hotels, stadiums, schools, retail bakeries and kiosks are all ideal settings for a mini-bakery system from Adamatic.

For more information, visit Adamatic's web site at www.adamatic.com