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 utilised in the hybrid oven configuration, after the indirect radiating heated section of the oven.
Inside the baking chamber, the conveyor whether wire-mesh or metal band is always supported by rollers.
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