Mixing , baking and forming
In a direct gas fired radiant zone the heat is given thanks to gas ribbon burners placed on upper and lower side of the baking surface. The combustion smokes come in contact with the product to be baked; the heat of direct fired methods is more efficient than indirect heating methods. Heat exchange with the product is mainly by radiation (caused by the temperature difference between the surface of the burners and their shield and the product) and by forced convection (the air that naturally moves inside the baking chamber). The adjustment of the temperature is very easy. The steams that form in the baking chamber are expelled through chimneys that it is the same of the smokes exhaustion system. Suitable dampers are used to adjust the quantity of steam to be expelled. Temperature distribution is uniform because the oven has a complete set of adjustments that are easy to use and give quick responses. Steam exhaust channels are installed on the top of the baking chamber; calibration dampers are also provided.
- Bakery Equipment & Supplies