In 1905, the Gouet brothers, who were masons, devoted their time to the building of ovens for the bakery sector. In 1923, André Gouet, their nephew, took over the management and started to develop the company. After this, the key dates in the firm's history are: 1950, when brickwork was replaced by metal; 1955, when the first cyclothermic deck oven was produced; 1958, when the first tunnel oven was manufactured and; 1968, when the first automatic line (1500 loaves/hour) became operational.
Today, more than 3 million baguettes, 5 million croissants, 1 million pizzas, and 2 million artisan breads are baked in Gouet's industrial baking systems every day .
Though modern ovens may not look very different from what they used to 10 or 20 years ago, the sector has actually seen a lot of innovations in terms of reliability, ease of maintenance and operation.
Gouet has been involved in baking technology for many years. Today, our know-how enables us to produce a wide range of ovens using radiation, conduction (stone, steel plates), convection and forced convection with tunnel, as well as vertical conveying. As a result, we can objectively recommend the most suitable solution to meet the products and the clients requirements.
Gouet has a particular expertise in the production of artisan bread (stone tunnel oven), viennoiserie (radiation tunnel oven), pizzas and delicatessen (forced convection turbo-jet oven), and baguettes (vertical oven).
INFORMATION
industrial baking systems
