Direct Convection


In this type of oven the heat is transferred to the dough piece by means of hot air. The burner heats the air
up to 220-250 °C, and this hot air is then conveyed to the baking chamber and blown onto the top and the
bottom of the product. It is uniformly distributed throughout the width and the length of each section of the
baking chamber by means of specially designed plenums.
Convection baking is typically used in the last sections of a hybrid oven, after the previous Direct Gas-Fired
sections. Convection baking actually provides better and more precise control of the final moisture in the
baked biscuit than can be obtained with traditional ovens. Also the final color of the products can be easily
fine tuned by properly adjusting the setting of this type of ovens sections.
Inside the baking chamber, the conveyor whether wiremesh or metal band is always supported by rollers


Indirect Convection








In this type of oven the heat is transferred to the dough piece by means of hot air.
This air is taken to high temperature by a burner, using a heat exchanger in order to avoid any
contamination of the air that comes into contact with the product being baked. This hot air is then conveyed
to the baking chamber and blown onto the top and the bottom of the product. The temperature that can
normally be reached in the baking chamber is around 200°C. The air is uniformly distributed throughout the
width and the length of each section of the baking chamber by means of specially designed plenums. The
hot air which comes into contact with the dough piece is clean, in the sense that it does not contain any
product of combustion. This is because, before reaching the products, it passes through the exchanger in
order to be heated.
The controls available to the operator in each zone are: the temperature of the baking chamber, top and
bottom heat ratio and the extraction of moisture from the chamber.
This type of heating is utilized in the hybrid oven configuration, after the indirect radiating heated section of
the oven.
Inside the baking chamber, the conveyor whether wiremesh or metal band is always supported by rollers.






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