A hybrid oven consists of direct gas-fired heating（DGF）, followed by convection heating toward the end of the baking process, contribute to produce a wide range of biscuit types. Different types of heat and moisture control can in fact have different effects on the final product.
|Inner wall treatment||Spraying aluminum powder and high-temperature resistant silicone paint|
|Diameter of big roller||φ 1000mm|
|Combustion system (1.45 million kilocalorie)||Direct gas combustion in zone 1 and 2; hot-wind convection in zone 3 and 4.
Italy Baltur self-control combustion machines
|Fuel gas source||Natural gas, LPG, pipelined gas|
|Thermal insulation material||80kg/m3 rock wool|
|Operation method||Touch screen|
|Power supply||3-380V, AC|
|PLC brand||French Schneider|
|Pipeline solenoid valve brand||USA Honeywell|
|Fire pipe solenoid valve brand||Germany Burkert|
|Zero pressure valves brand||Japan Aichi|
|Control motor brand||USA Honeywell|
Oven sections: 4 temperature zones
Dough leavening-dough shaping-dough dehydration-coloring
The first and second temperature zones: direct fired temperature zone
The third and forth temperature zone: hot air convection
A: The racks are equipped with retracting units so that the wasted dough sheet will not be sent into the oven.
B: The belt of the bakery oven rack can be loosened pneumatically to avoid long term tensioning.
C: The connecting points of the bakery oven racks are lifted to protect the PU belt from long term heating.