Baking Process and Engineering Manual

A technical manual for senior technicians in the biscuit industry

 

282 pages including over 200 illustrations. Published in hard copy and e copy by Baker Pacific Ltd.

Engineering

  • Baking oven design and manufacture
  • Management of engineering and maintenance
  • Oven up-grades
  • Introduction of heat recovery system
  • Making and procuring spare parts

Production

  • Improved operation and maintenance
  • Oven efficiencies / reduced production cost
  •  Improved reliability / less downtime

Purchasing

  • Smart buying: oven designs, specifications, controls
  • Contracts: performance guarantees
  • Purchasing of spare parts and  components
  • Directory of  suppliers, including Asian manufacturers

A comprehensive manual that supports the principal activities of

purchasing, production and engineering, providing the basis for training

programs for all levels of management and staff

CONTENTS                                      Pic 1

1  The Biscuits

2  Baking Process

3  Biscuit Design and Output

4  Heat transfer

5  Oven designs

6 Oven specifications: hybrid ovens

7.1 Oven construction: Direct Gas Fired Ovens

7.2 Oven construction: Indirect Fired Ovens     Pic 2

8  Oven conveyor bands                      

9  Oven conveyor design

10 Oven control systems

11.1 Oven operation: Direct Gas Fired Oven

11.2 Oven operation: Indirect radiant Oven

12 Oven maintenance

13 Oven inspection and audit

14 Oven efficiency

APPENDIX 1: Combustion data

APPENDIX 2: Oven manufacturers

APPENDIX 3: Oven band manufacturers

APPENDIX 4: Key components

 

 

 

 

 

 baking by infrared

 

To order for the special price of USD 199.00 please request at our contact page

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Training courses

Baking process and engineering – baking by infrared

  Individual company programs 

Button    The training programs are designed to suit each company’s requirements. Especially valuable for production management, engineering, maintenance staff  and oven operators.

Button    The programs include class work with Power Point presentations, discussion and  questionnaires. The training may also includes on-site training by our senior engineer. This can cover trouble shooting, oven operation, maintenance, planning oven up-grades and efficiency improvements

Button    Normally 2 – 3 modules are presented each day and the complete course is delivered in a 5 day week

Button    Each of our technicians has over 35 years experience as engineers in the biscuit industry in factories in Europe, Asia, North and South America

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Baker Pacific oven installations baking by infrared radiation

Training Modules

Complete course in one week

Day 1   Introduction / the biscuits / baking process / biscuit design and output

Day 2   Heat transfer / oven designs and specifications

Day 3   Oven bands and conveyor design

Day 4   Oven control / safety systems / oven operation

Day 5   Oven maintenance / inspection and audit / oven efficiency / heat recovery

 

Our training program has exclusive information on:

Button   All types of oven designs / direct and indirect fired / radiant / convection / re-circ ovens

Button   Specifying ovens for different applications for biscuits, cookies and crackers

Button   Setting standards and guarantees for suppliers

Button   Oven bands: types, tracking, cleaning, supporting on skids and rollers

Button   Oven efficiencies with actual data from trials

Button   Energy usage and energy loss

Button   Heat recovery system to save capital and operating costs

Button   Oven operation and maintenance

Button   Oven inspections and audits

 500 Power Point presentation slides

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Complete course given by a senior Baker Pacific engineer USD 4,500.00

(excluding travel and living expenses)

Alternative: complete course materials for in-house presentations USD 240.00

To order please contact Baker Pacific at bakerman@dircon.co.uk

 

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