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Bread & Rusk Baking Oven
Specially designed travelling 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 day
This
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.
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