Indirectly Convection Oven

Indirect Convection Oven            

Features:

 It is the baking equipment on the biscuit production line, which bakes the biscuit under the action of heat convection, and makes the color, fragrance and taste good

Parameter

1. Adopt indirect hot air circulation heating method

2. Zoning: Generally divided into 2-4 zones according to the length of the furnace body, each zone is automatically temperature controlled, and the temperature is displayed in digital

3. The output power of a single burner is 70-200KW, Italian brand: Hosel, German brand: Weishaupt Number of burners: 1/zone

4. Exhaust plate type air outlet method Theoretical weight: 800  (kg/m)

5. Fuel type: LNG, LPG 

6. Burner working pressure: natural gas: minimum 12mbar, maximum 40mbar; propane (petroleum) liquefied gas: 30mbar

7. LPG consumption varies according to different biscuit production processes, generally 30-50KG/T biscuit, diesel 40-60kg/T biscuit

8. Oven chamber material: Aluminized plate, thickness 2.3mm

9. Outer enclosure stainless steel (304)

10. Thermal insulation materials: rock wool, aluminum silicate and other materials, excellent thermal insulation and flame retardancy, the temperature outside the furnace does not differ from the indoor temperature by more than 10 ℃

11. Adopt no sanitary dead angle structure design, safe and sanitary

12. Install emergency stop switch, automatic alarm and other safety protection devices

13. The line layout is neat and beautiful, and the wire trough uses aluminum alloy

14. Control appliances mainly use French brands: Schneider

15. Bearings use Japanese brand: NSK

16. The hot air circulation fan chooses domestic famous brands, and the fan motor supplies trademarks.