Selection of Baking Oven for Industrial Bakery Products

“Smell,” “Taste,” “Color” are the three key elements of any types of foods. For bakery products, such as biscuits, cookies, snacks, cake and bread, baking is the process that determines or affects its three key elements. In a family kitchen, the smell of foods usually comes from the microwave, oven, frying pan. In a food manufacturing factory, the smell then comes from the baking tunnel oven or rack oven. To obtain a successful market in the food industry, except for a great marketing skills, the quality of the product which involves the three key elements is crucial to win the customers’ preferences.

When it comes to select a baking oven for a biscuit production line, the end user need to have a clear idea of the product they are making. Although any type of the tunnel oven can satisfy the basic needs of baking the product, to achieve the optimized baking status and get the ideal product, it requires more than that. To understand how each type of baking tunnel oven functions in a biscuit production line is to help the end users to make better selection for their bakery products.

Gas tunnel oven

Direct gas fired oven

Suitable product: hard biscuit, cracker, cereal

Feature: can achieve stronger baking smell, quickly develop the structure, but more gas consumption and require shorter baking time

 

Direct forced convection oven

Suitable product: soft biscuit, cookies

Feature: the combustion is in a separate chamber, combusted air enters the baking chamber through air nozzles and circulates the air to heat the product, the smells is less significant than direct gas fired oven, can better penetrate the temperature through the dough pieces.

 

Indirect forced convection oven

Suitable product: soft biscuit, cookies

Feature: more stable air flow inside the baking chamber, the combustion and circulation of combusted air are in a separate chamber. The hot air enters the baking chamber are heated by the radiation of the heat. The smells is less significant than direct gas fired oven, can better penetrate the temperature through the dough pieces.

 

Cyclotherm oven

Suitable product: soft biscuit, cookies, cream cake

Feature: more stable air flow, no gas enter the baking chamber, no external air. Allow longer baking time. Energy saving.

 

Hybrid oven

Suitable product: hard biscuit, cracker, soft biscuit, potato chips, cereal, cream cake

Feature: It can satisfy the needs of multiple products while achieving the purpose of energy saving. By combining any of the two baking methods as mentioned above, can make use of both advantages and diversify the types of products to be baked.

 

Electric oven

Suitable product: hard biscuit, soft biscuit, cookies

Different from gas oven, electric baking oven is simpler and has only one form. Similar to cyclotherm oven, it adopts the radiation of heat to bake the product, by using the electricity. It is easier to control and it ensures the stable air flow and the cleaness of the baking chamber. However, an electrical oven is very rarely used in the market as in most of the countries, the cost of electricity is higher than the cost of gas. The selection also need to be based on the local availability of the source and its condition.

 

Making a good selection of the baking oven, does not only mean to produce quality product, but also to maximize the profit of the user with energy saving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To check out the available baking ovens that we provide, click Baking Oven | Biscuit Baking Tunnel Oven | Dsmbiscuitline.com for more information.

 

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