Baking by infrared radiation

DIRECT GAS FIRED AND INDIRECT RADIANT OVENS

 

Button     Baking by infrared radiation provides a stable penetrative heat transfer, baking the  product from the inside and creating excellent volume, texture and flavour
Button     Suitable for all types of products except high rate crackers, particularly suitable for all snack crackers, soft dough biscuits and cookies and hard sweet biscuits
Button     Combination DGF / Indirect Radiant ovens are the optimum specification for most biscuit baking, allowing the baker to use different rates and modes of heat transfer at different stages of the baking process
Button     Indirect Radiant ovens are suitable for our Heat Recovery System, giving the  best fuel efficiency as shown by independent test

 

 

DGF oven

                                                              Baker Pacific Direct Gas Fired Oven                                                                    

 

Featured pic

                                                             Baker Pacific Indirect Radiant Oven with Heat Recovery System

 

DIRECT GAS FIRED / INDIRECT RADIANT  is a suitable combination oven for products such as crackers, hard sweet biscuits, soft dough biscuits. Products, such as crackers and hard sweet biscuits requiring high heat input in the first part of the baking process to establish good structure and volume are baked effectively by a direct gas fired oven section followed by an indirect radiant oven section. The length of this direct fired section is usually one third of the total length of the oven and the power input of the direct fired section is one half of the total power input of the oven. The indirect radiant oven section will contribute to the optimum development of texture and colour of a wide range of crackers and biscuits.
 
Summary of the Heat Transfer modes

 

Convection - radiation - Conduction

 

For enquiries and more information please contact Baker Pacific at bakerman@bakerpacific.com.hk

LOGO 2014

 

 

Biscuit Baking Technology

PUBLISHED BY ACADEMIC PRESS 2016 An imprint of Elsevier

DESCRIPTION

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens.

Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.

CONTENTS

  1. The Biscuits
  2. Baking process
  3. Biscuit design and output
  4. Heat transfer
  5. Oven designs
  6. Oven specifications: hybrid ovens
  7. Oven construction: Direct Gas Fired Ovens
  8. Oven construction: Indirect Fired Ovens
  9. Heat Recovery System
  10. Oven conveyor bands
  11. Oven conveyor design
  12. Process control systems
  13. Oven safety monitoring and alarm
  14. Oven operation: Direct Gas Fired Oven
  15. Oven operation: Indirect radiant Oven
  16. Oven efficiency
  17. Oven inspection and audit

APPENDICES

  1. Ingredients for biscuits
  2. Maintenance
  3. Combustion data
  4. Oven manufacturers
  5. Oven band manufacturers

 

 

 

For more information contact Baker Pacific at bakerman@bakerpacific.com.hk