Different  type of  Biscuit,Cake and Bread  Ovens

We can find different kind of ovens used in bakery industry  as per usage,  fuel availability  and application


Electrical Heating : Generally this type ovens are
usedfor wafer making . These ovens have trays  
which travelsinside the electrical oven .These
trays are heatedelectrically.Carbon Brushes
are contact points which transfer
lelectric  energy  to the  wafers trays
.








Indirect  heating:  ( CNG -LPG - LDO - HSD FIRED )

Indirect Radiating (Cyclotherm)

This type of oven transfers the heat to the dough piece mainly by radiation.
Its baking chamber consists of a set of tubes positioned above and below the conveyor, which transfer the heat to
the dough pieces. A burner heats the hot air which is forced through the tubes by a suitable fan blower. The heat
is transferred to the dough pieces mainly by radiation, and the fuel combustion products never come into contact
with the dough pieces being baked.
The ideal application of this method of heat transfer is when gentle baking is required, such as for the production
of hard sweet, rotary moulded, wire cut or deposited biscuits.
The controls available to the operator in each zone are those for 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, before the convection heated section of the oven.
When equipped with a slat-type conveyor, this type of oven is mainly used for baking products in metal trays, such
as muffins, cakes or bread.
On request, the oven can be fitted with a turbulence system which provides a further contribution to uniform baking
conditions in the baking chamber.
Inside the baking chamber, the conveyor whether wire mesh or metal band is supported by rollers.










Direct Heating  : ( CNG - LPG  - GAS FIRED )

Direct Gas Fired Oven

This powerful oven is particularly suitable for baking those products which require short baking times and high heat
input especially at the beginning of their baking cycle. These include crackers (cream and soda), snacks and also
some fermented products.
In this type of oven, a high number of burners with flames are positioned directly in the baking chamber. The heat
is transferred to the product mainly by the effect of radiation and, since there is no metal structure separating the
heat source from the product, it can be considered as a high-efficiency oven in terms of heat transfer. The
environment in the baking chamber is more humid than that of other types of ovens, as the combustion of the fuel
generates further moisture. This humid environment prevents a skin from forming on the surface of the dough, so
the piece can fully expand in height, while also ensuring more efficient extraction of further humidity from the centre
of the dough piece. The number of burners installed in the baking chamber greatly depends on the type of product
to be baked and the output required: cracker rated ovens are those with the highest number of burners in the
baking chamber, complete with a per-heating system of the conveyor belt. Gaseous fuels, i.e. Natural gas or LPG,
must be utilised for these types of burners.
Top and bottom heat for each zone can be independently set by the operator simply by adjusting a potentiometer.
The temperature and the extraction from each zone of the baking chamber can also be adjusted.
The direct gas-fired section is utilized in the hybrid oven configuration, usually before the direct convection section
of the oven, especially in the production of all types of cracker products (soda, cream, snacks) or in case of swiss
roll production. The conveyor wire-mesh or metal band is supported by rollers.



DIFFERENT  TYPE OF BURNERS  IN BISCUIT /BREAD /CAKE  OVENS

DIFFERENT TYPE OF FUELS  USED IN BAKERY  INDUSTRY

ENERGY  BALANCE  OF BAKING OVEN

BAKERY  EQUIPMENTS

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