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 utilised 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.
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