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EPP provides practical and professional solutions for bakery equipment installations into restricted spaces, without compromising performance or compliance. From restricted access and limited floor space to complex site logistics, investing in new bakery equipment can present challenges that have little to do with baking. Jole Reddin, Technical Sales Manager at European Process Plant Ltd (EPP), [...]
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Bakery environments can present challenges for electrical safety, with fine flour dust circulating in the air and regular exposure to water during cleaning. As a result, equipment should be designed to support dry cleaning methods as standard to safely remove flour dust without introducing moisture around sensitive electrics. When liquids are involved, a full washdown [...]
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A compact tunnel oven designed for precision test baking European Process Plant Ltd (EPP) is pleased to announce the launch of the new ‘Lab Oven’ by SENIUS, a small‑scale tunnel oven developed specifically for bakery test environments. Bringing the same proven baking principles found across full‑scale SENIUS tunnel ovens, this compact unit enables bakeries, R&D [...]
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Supporting Manufacturers with Technology that Delivers Texture, Stability and Efficiency As bakeries continue to balance product innovation, quality and operational efficiency targets, aeration technology is becoming an increasingly valuable investment. Rob Kerr, Technical Sales Manager at European Process Plant Ltd (EPP), explores the opportunities advanced aeration equipment can unlock for food producers looking to optimise [...]
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Advanced baking technology improves efficiency and prepares the bakery for continued growth Seymour’s, a leading producer of premium Irish shortbread, has installed a new MIWE rack oven supplied by European Process Plant Ltd (EPP), to replace an ageing and inefficient unit. The investment will support the bakery’s growing production needs as demand for its high‑quality [...]
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In the world of industrial baking, every component plays its part in keeping production flowing smoothly, but few are as quietly essential as bearings. These small but mighty elements underpin the precision and reliability of bakery equipment, ensuring dough is mixed consistently, conveyors run evenly and products move through each stage of production with accuracy. [...]
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Preventing Dust Explosions in Industrial Bakeries with Better ATEX Compliance In industrial bakeries, ingredients such as flour, icing sugar, starch and cocoa appear harmless, yet under the right conditions they can be as explosive as coal dust. Steve Merritt, Managing Director at European Process Plant Ltd (EPP), highlights how dust accumulation can occur far more [...]
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A much-loved breakfast staple since the 19th century, granola is created by mixing and twice-baking rolled oats, nuts and seeds to achieve its notably crunchy texture. Dried fruit and sweeteners, like honey and maple syrup, are common additions to enhance the flavour and appeal. Originally known as ‘granula’ by its inventor, James Caleb Jackson, the [...]
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SENIUS and EPP are providing bakeries full control over energy, quality and production stability For today’s high‑volume bakeries, oven technology now plays as crucial a role as dough development and ingredient selection. As energy markets remain volatile and sustainability targets become more demanding, bakeries need heating systems that deliver quality, efficiency and more than ever, [...]
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