In this type of oven the heat is transferred to the dough piece by means of hot air. The burner heats the air up to 220-250 ░C, and this hot air is then conveyed to the baking chamber and blown onto the top and the bottom of the product. It is uniformly distributed throughout the width and the length of each section of the baking chamber by means of specially designed plenums.
Convection baking is typically used in the last sections of a hybrid oven, after the previous Direct Gas-Fired sections. Convection baking actually provides better and more precise control of the final moisture in the baked biscuit than can be obtained with traditional ovens. Also the final color of the products can be easily fine tuned by properly adjusting the setting of this type of ovens sections.
Inside the baking chamber, the conveyor whether wiremesh or metal band is always supported by rollers
Direct Convection oven section
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