Hybrid Gas Baking Oven
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.
| Oven Length | 20-90m |
| 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 |
| Control type | PLC |
| 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
- The hybrid gas baking oven can be controlled by human-computer interface.
- The ignitron can be selected manually so that the flame size can be adjusted according to products.
- It adopts DC motor as the power unit during power outages.
- The mesh belt adopts pneumatic deviation rectifier.
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.
