![]() ![]() “Because of the way we can control top and bottom convection, we can virtually eliminate all the air flow on top of the product, which causes those problems, and produce a much better product than a radiant-type oven. ![]() “Generally speaking, cake producers have been averse to using convection heating because it causes the product to crack and creates issues with the crust,” Mr. Since introducing convection ovens more than a decade ago, Auto-Bake has converted many of its older thermal oil ovens to convection, noted Scott McCally, president of Auto-Bake Serpentine and Hinds-Bock, both part of Middleby Bakery Group. Moreover, that variable-speed airflow is reversible and can be from top-to-bottom or bottom-to-top for different products. Recirculated bake chamber air passes through spacing between these plenum pipes. Heating gasses then flow through the tube plenums and radiate energy into the baking chamber. A mesh belt support grid is located on top of the bottom pipe plenum. He said the zones feature evenly spaced carbon steel tubes that form the upper and lower oven heating plenums. “Gemini/W&P’s turbulence zones provide for lower bake temperatures, less energy usage and a more uniform bake.” “Bake temperatures in convective zones are cooler due to this more efficient heat transfer,” he added. Energy is transmitted to products more efficiently with convection than with radiant heat only. Ken Johnson, president, Gemini Bakery Equipment/KB Systems, also recommended considering an indirect gas-fired oven because it uses approximately 30% less energy than a DGF one. Newer ovens, especially air-impingement ones, don’t suffer from that flash-heat effect.” “When you have a production gap, the typical oven will overheat and result in burnt edges on one part of the production run and light products on the other. “When you change products and change the bake profile of the oven, you reduce the latency with convective heating because it can change air temperatures more quickly,” Mr. Specifically, he noted, DGF ovens require 1 to 2 hours to preheat while air-impingement ones heat up in as short as 30 minutes. Additionally, these older radiant heat systems require much longer to heat up and cool down.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |