The E-Pack™ oven upgrade from Wisconsin Oven includes thicker wall panels, higher efficiency motors, a door limit switch and other energy-saving items designed to reduce operating costs. A gas-fired batch oven with chamber dimensions of 8' wide x 12' deep x 8' high, operated 55 hours per week can realize annual savings of nearly $4000, while an electrically heated oven with a 4' x 4' x 4' chamber used 40 hours each week will have annual savings of about $1300.

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