The optimum oven for your products, your needs, your goals

A tunnel oven is much more than a means of baking. It can be the key to a new business strategy, a vehicle for market expansion, a solution to improve product quality or minimize waste, a tool for increasing efficiency and productivity, or a way to gain a competitive advantage. It all depends on your needs. So before we do anything, we take the time to understand your business goals so that we can design a customized oven to help you achieve them.

That's why there is no such thing as a "standard oven" at C.H. Babb. Every oven we build is designed from scratch in collaboration with you and optimized to meet your unique specifications. The capacity and dimensions of the oven are calculated to meet your production needs, facilities, and resources. The baking methods are carefully selected to ensure maximum product quality. The proper baking surface - from stone to steel plate to tight or open woven meshes - is determined by your individual baking needs. We can even design your oven to provide precisely-controlled humidity as well as temperature to achieve the optimum color, surface texture, moisture content, and baking time for your product.

With so many options, you can be sure that your one-of-a-kind BABBCO oven meets all your requirements - without compromise.

Pioneering New Ideas in Baking

Innovation has been a hallmark of C.H. Babb since its founding. Besides being a pioneering user of advanced manufacturing technology, we are continually exploring and developing new ways to improve the quality and appearance of baked goods, shorten the baking process, deliver new features and benefits, and reduce bakery operating costs.

For example, as more bakeries move toward USDA standards for food preparation, C.H. Babb has introduced new "clean in place" features, such as slanted floors and ducts routed to drains, that allow for quick and total washing out of all oven surfaces. Originally introduced in 1993, Hybrid ovens - units that combine multiple baking methods to deliver maximum product quality - are another Babb innovation. Customers around the world are producing superior baked goods thanks to BABBCO ovens that deliver just the right blend of oven technologies.

Babb can provide the right mix of convection, conduction or radiant heat, and precisely control temperature and humidity as well as heat flux to suit your specific needs.

For years, C.H. Babb has also taken a leadership role in the use of steam injection and humidity control throughout the baking process. The American Institute of Baking has recently validated our work, confirming that controlled humidity is essential to preventing drying and cracking, achieving consistent quality, color, and surface texture, as well as reduced bake times.

A Range of Oven Technologies to Achieve Optimum Results

No single method of baking is ideal for all products. That's why C.H. Babb produces eight types of ovens - Direct-Fired, Indirect-Fired, Air Impingement, Infrared, Radiant Tube, Thermal Oil, Electric and Hybrid ovens that combine multiple baking methods and additional heating options from the other seven. BABBCO ovens can be designed to use a variety of fuels, including natural gas, propane, oil, and electricity.

Enduring quality that delivers a competitive advantage

At C.H. Babb, we never compromise on quality. Your BABBCO oven will bear the marks of whichever health and safety certifications your location requires: Conformité Européenne (CE); FM Global (FM); Underwriters Laboratories (UL); American Gas Association (AGA); Canadian Gas Association (CGA); National Fire Prevention Association (NFPA); Baking Industry Sanitary Standards Committee (BISSC) or U.S. Department of Agriculture (USDA).

To ensure that your oven passes the high U.S. Department of Agriculture (USDA) inspection standards, we fabricate all of them from stainless steel - inside and out All parts are precision-tooled to close tolerances. And to keep your BABBCO oven working around the clock for years to come, we use only the most durable, industrial-strength, locally-available components chosen in conjunction with you and build in many redundant systems.

This unstinting focus on quality explains why many BABBCO ovens have been in near-continuous use for 60 years or more. Why do we go so far above and beyond quality standards? Because we know downtime can cost you hundreds of thousands of dollars. And because we believe a commercial tunnel oven should last you a lifetime.

BABB Ovens fitted with Clean In Place (CIP) Systems

C.H. Babb has worked with Mork Process to develop Clean In Place (CIP) Systems for ovens as long as 200 ft. If your application requires it we can do the same for your oven. A stationary CIP system purges the oven with a cycle of various cleaning fluids including but not limited to heated water, detergents and caustic solutions. BABBCO ovens that are fitted with Mork Process CIP systems are specially designed to handle the most demanding cleaning application. The CIP systems available range in complexity from a manual pressure wash system to a fully integrated, automated cleaning system that is capable of collection and recirculation of the cleaning fluids.

To learn more about BABBCO ovens and how C.H. Babb can help you achieve your business goals, please contact us by phone at 508-977-0600 or via email at sales@chbabb.com.

C.H. Babb Company, Inc. • 445 Paramount Drive, Raynham, MA 02767
Phone: 508-977-0600 • Fax: 508-977-1985 • Email: sales@chbabb.com