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Bread Baking Oven
Construction :
The oven body
consists of steel steamtight tunnel with equally divided zones of the
radiators. Stainless steel expansion joints are provided between these
zones in order to eliminate the expansion of the oven section. The
inspection doors are provided for inspection of the baking goods during
the process.
Firing Chambers:
The complete
chamber will be insulated with minerwoll filled from outside to
conserve heat and increase efficiency. 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.
Insulation:
The complete oven
will be covered with 10" thick mineral wool insulation from top, bottom
and the sides. The bottom portion of the oven at the sides will be
covered with CRC sheets for the conveyor protection and to avoid heat
loss.
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
recirculation heating gases of these radiators can be controlled for
each zone separately. The closed recirculation system is having slight
vacuum so that combustion gases can not enter into the baking chamber.
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.
Fans:
All the circulating
fans are fabricated from M.S. & S.S. and will be well balanced to
avoid vibration and will give noise free operation in high speeds.
Capacity:
2000 breads per day of 400 gms loaves
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