Feature: The directly fired convection oven can bake everything from biscuits, cookies and cakes to pizzas and pies and many more products.
It has character of short baking time, uniform baking process, short heating – up and recovery time, low energy consumption, easy operation etc.
An air distribution system distributed the hot air into a top duct or a lower duct. By a damper system you can adjust the ration between top and bottom heat. The air is being distributed evenly in the baking room securing and accurate temperature and air distribution. A vacuum sucks the process air from the baking room and returns it to the fan of the heat exchanger where it is reheated. A double damper system controls the amount of humid process air which is sent out and the amount of dry fresh air which is taken into the airflow. In this way it is possible to control the humidity in each heating zone.