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For Joe Gultekin, Manager Owner of
Country Crust Bakery in Campbellfield Victoria, his new computerised gas-fired
conveyor oven, custom built by Leonda Australia, has made life easy from a
production point of view.
The new Leonda Aust. computerised gas-fired ceramic tile conveyor belt oven
replaces Joe’s old electric deck oven and shovel he had been using for the last
six years. “Our new oven from Leonda is a constant moving line and we don’t have
to worry about burning bread or under-baking bread,” says Joe. Country Crust
Bakery is a specialty boutique bakery operation that produces a variety of
Turkish breads, supplying a large number of hotels, restaurants and takeaway
stores around Melbourne.
“While we are a low volume operation we have a higher quality product and offer
a high standard of after-sales services,” says Joe. “With the old deck oven and
shovel you do need a lot of experience. The new Leonda system requires fewer
skills to operate and anyone of the street can operate the system
“Our bakery time has got to one-quarter of what is was before with our old
system and we now have two people running it instead of four. The overall
efficiency of the new automated gas-fired system brings a saving on the
electricity bill, and reduced staff wages costs by half,” says Joe.
Joe first came to Australia when he was 10 years old and has always loved to
seek out the best fresh Turkish bread around town. Little wonder then that he
started to get curious how to produce his own special varieties, and began
experimenting with his own baking techniques, especially in regard to flavour.
“The new system’s dimensions are 7m x 1.2m wide (11.9 sq m) and it’s a gas-fired
tunnel oven for bread and pizza. An added bonus is I didn’t want to compromise
on taste or flavour so we’ve selected stone tiles on the conveyor belt,” says
Joe.
This system is also coupled with a state-of the-art divider and rounder.
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