The construction of the oven is made out of steel for heightened heat resistance. The steam tight tunnel of bread baking oven makes the entire process efficient. Capacity: 1000 breads per hour - 4000 bread per hour of 400 gms loavesġ00 Bread Per Hour to 4000 Bread Per Hour and will be well balanced to avoid vibration and will give noise free operation in high speeds. Fans: All the circulating fans are fabricated from M.S. The ventilating fan is for circulation of the heating gases through the recirculation system and thermostatically controlled burners provide the set temperature of the heating gases. The closed recirculation system is having slight vacuum so that combustion gases can not enter into the baking chamber. The recirculation heating gases of these radiators can be controlled for each zone separately. Baking System: The baking in the heating chamber takes place by radiators located under and above the wire mesh band which distribute heat for uniform baking. The bottom portion of the oven at the sides will be covered with CRC sheets for the conveyor protection and to avoid heat loss. Insulation: The complete oven will be covered with 10" thick mineral wool insulation from top, bottom and the sides. The fully automatic imported burner shall be fitted to the chamber and the temperature shall be controlled by automatic temperature controller on the control panel. Firing Chambers: The complete chamber will be insulated with minerwoll filled from outside to conserve heat and increase efficiency. The inspection doors are provided for inspection of the baking goods during the process. Stainless steel expansion joints are provided between these zones in order to eliminate the expansion of the oven section. Vertical Down Airflow, Horizontal Air Flow, Duel Air Flowīread Baking Travelling Oven Construction : The oven body consists of steel steamtight tunnel with equally divided zones of the radiators.
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