Hybrid Baking Oven For Biscuit

Heating Methods

• SINOBAKE's Hybrid of Direct Fired and Hot Air Heating: Some hybrid ovens adopt a heating mode where the front zone uses direct firing and the rear zone uses hot air, or vice versa. Direct firing heats the product directly through thermal radiation by burning gas via combustion tubes, enabling a fast temperature rise. For hot air heating, natural gas generates hot air through a burner, which then enters the pipeline to heat the materials in the oven, ensuring uniform heating of the product and consistent color.

Structural Features

• Zoned Temperature Control: The oven body is usually divided into 2-4 zones according to its length, and each zone can realize automatic temperature control with digital temperature display. For example, the first zone of Sinobake's hybrid oven is 9-15 meters long and uses direct combustion, while the subsequent temperature zones adopt hot air circulation heating.

• Good Thermal Insulation Performance: The oven body is made of high-quality thermal insulation materials such as rock wool and aluminum silicate, which have excellent thermal insulation performance. It can effectively reduce heat loss and is equipped with good sealing devices to ensure stable temperature inside the oven and lower energy consumption.

• Hot Air Circulation System: A hot air circulation system is installed inside the oven, which can separate dry and wet gases, promote the circulation of gas in the oven, make the cookies heated more evenly, improve the baking effect, and ensure consistent color and taste of the cookies.

• Diverse Conveyor Belts: Conveyor belts can be selected from rod-type, chain plate-type, mesh belt-type, steel belt-type, etc. The selection is made based on the type of cookies and production process to ensure stable conveying of cookies during the baking process.