Bread / Rusk / Bun Oven

Additional Details

Bread Baking Oven: Specially designed traveling type Direct/Indirect oil fired ovens along with 6" Pitch slat type conveyor, suitable for baking Bread, Buns, Rusk, Fruit Bread, and Bakery Biscuits, etc.Capacity: 3600 Breads per day,400 Gms. loaves per dayThis is a multi zone Indirect fired biscuit Oven suitable for general purpose biscuit baking.This Oven is divided into a number of independent zones each comprising a cumbustion chamber with burner, circulating fan, turbulence fan, and the associated duct work leading the banks of radiator tubes.Radiant Heating System: The products of cumbustion are recirculated through 102mm. diameter tubes above and below the band.The gases in the radiator tubes are negative pressure to ensure that the products of cumbustion cannot contaminate the goods in the event of leakage.This system gives maximum economy and temperature stability as only a proportion of gases is exhausted to atmosphere, the remainder to the cumbustion for re-heating. Turbulence System and Steam Extraction:Turbulence is normally fitted to all but the initial (feed end) zone or zones of the oven and is completely independent of the heating system.It is recirculatory to give the maximum heat loss from the baking chamber.The system comprises an extraction duct with openings into the baking chamber, a turbulence fan in a steel case having impellers with air-cooled bearings driven by an electric motor, mild steel delivery ducts with turbulence control dampers, leading to the top and bottom turbulence tubes in the baking chamber.The turbulence tubes are fitted to improve the heat transfer to the product, the velocities not being high enough to disturd flour or sugar dust on the product. The ratio of the top and bottom turbulence can also be controlled ny dampers on the burner side of the oven.The ductwork includes a spill over outlet with liange connections for a steam tube with control damper.Should the turbulence system not be specified , then each zone is provided with its own extraction fan mounted over the heater bay and extracting from the chamber.The extraction rate is varied by means of a damper.Additionally, a small seterate extraction fan is fitted at the delivery end to extraction velocity slot built in the end to prevent under spillage of baking chamber air into the bakery.