Company founded 1975 US-based machinery business experienced in worldwide sales.

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BME, Tunnel Baking Oven, Indirect Gas Fired, 5-6 Zones, Maxon Burners

BME, Tunnel Baking Oven, Indirect Gas Fired, 5-6 Zones, Maxon Burners

Description

  1. Overview
    1. Bme baking ovens, generally known as tunnel ovens, consist of various types.
    2. Direct gas fired which uses direct ribbon burners across the baking surface.
    3. Hybrid which combines indirect convection with direct fired and standard convection.
    4. The ovens have long conveyors which carry the dough pieces through a heated box section called a baking chamber.
    5. Oven lengths vary typically between 25 m and 100 m long.
    6. The conveyor band material is a wire-mesh or a carbon steel belt, which turns around large cylindrical drums at each end of the oven.
    7. The conveyor is driven by a variable speed drive at the oven end, which allows the operator to adjust the baking time.
  2. Heating System
    1. The hot air is dispersed through our air deck on the top and bottom through the specially designed return ducting system.
    2. Once the oven reaches baking temperatures, it will modulate the burner to low flame.
    3. This will remain on low flame most of the time up until any temperature changes are made to increase temperature and or different product loads and or bake temperatures are made.
    4. At this time the burner will modulate higher to reach desired temperature of the programmed parameters of the product being baked.
    5. 1,500,000 to 850,000 btu maxon oven pak burners, these burners will run at approximately 35% of that value throughout the day.
  3. Indirect Gas Fired Baking Ovens
    1. Bme indirect fired ovens constructed in zones, each zone having a single burner and circulation fan.
    2. The fan blows the air around the burner tube, where it is heated and then through ducts along the length of the zone.
    3. These ducts, located above and below the baking band, have slots or nozzles through which jets of hot air are blown onto the products and the oven band.
    4. Hot air from the baking chamber is drawn back to the fan to be re-circulated through the system.
    5. Each zone has an extraction fan and flue to remove moisture from the baking chamber and this system will also extract the hot air from the heating system.
  4. Specifications
    1. Generally divided by 5-6 zones according to the length of oven, each zone control temperature automatically, temperature digital display.
    2. Requested pressure: natural gas, minimum 12 mbar, maximum 40 mbar.
    3. Provides even, bland coloring of the biscuits without contrasts.
    4. Indirect thermal radiation heating way.