Research & development laboratory
The CLM Bakery System research & development lab is a true innovation hub for industrial ovens and food industry production lines. The R&D lab is where the ideas that made CLM Bakery System a global leader in premium pizza and bread production were born. The R&D lab is located in our Fontanelle (TV) site.
Innovation and prototyping
Since the very start our focus on innovation has driven the growth and evolution of CLM Bakery System. The company invested in the creation of prototypes, which were later tested and improved in order to become patented solutions sold all over the world. What’s special about our lab is that it provides our customers with the opportunity to test our processes and products on purpose-made small-scale lines. This approach allows to showcase the operation and efficacy of our solutions, so that clients can invest in proven and reliable technologies.
In-house innovation
Pre-purchase test run
We offer you the opportunity to test our solutions before you purchase them. The complete system is assembled at our facility to be later installed and tested at your site.
Prototyping
Starting from a detailed set of requirements, we develop new solutions and products given our expertise as world leader in the design and manufacture of industrial wood-fired ovens.
Optimization
We relentlessly improve our solutions with new tests and field research projects in order to provide the perfect combination of traditional taste and automated industrial-level production.
Pilot cross lamination line
Our cross lamination test line was designed internally for our research & development laboratory. It is a fundamental tool to transition your pizza production processes at an industrial scale. The system is a smaller-scale version of our cross lamination lines. It helps detect and overcome the challenges posed by the need to achieve outstanding accuracy and quality in the final product.
Pilot press line
The pilot press is a small-size system that replicates the behavior of our hot pressing lines.
Designed internally for our laboratory, the small hot press allows us to optimize the crunchiness of our pizza crust and reduce tomato sauce moisture content, in order to obtain a better end product.
Test wood-fired oven
In the lab we replicate what happens in our wood-fired stone ovens into wood or pellet-fired combustion chambers. By retaining the appeal of open-flame baking, we keep alive our strong link with tradition.