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What is a Direct fired tunnel Oven?
A direct gas fired oven (DGF oven) is a direct radiant baking unit. The energy source is placed inside the baking chamber and, depending on the fuel used, direct-fired ovens may use gas (e.g., natural gas, propane, butane, liquid petroleum gas), oil, or electricity. The heat transfer in a direct-fired oven is primarily carried out by radiation from the flames, electric resistances, and hot surfaces.
These tunnel ovens for commercial bakeries are designed for baking a vast variety of products in pans or directly on the hearth. Air turbulence provides a uniform bake with strong product side walls and shorter bake time. Multiple thermocouple sensors determine bake chamber temperature and provide zoned temperature control for complete flexibility. Individually controlled burners are located above and below the hearth for even heat distribution. The mesh hearth allows for air circulation and uniform pattern on the bottom of products.
How does a rotary rack oven work?
What are Industrial Rotary Ovens and how do they Operate? Designed with a turntable, industrial electric rotary ovens move materials in circular motions inside the heat chamber. As the process picks up pace, the hearth can be rotated on a continuous basis, manually and with the help of an indicator.
The industrial rotary ovens can be built with single or multiple heat zones and the process involving loading and unloading occurs at a single location.
What is a tunnel oven?
Tunnel ovens are continuous baking equipment which can be either direct gas-fired (DGF) or indirect heating units. The heart of high-speed production lines, they usually define the output capacity of the plant.
Dividers, proof boxes, cooling towers and bagging equipment are balanced against the output that tunnel ovens are capable of producing.
Tunnel ovens provide:
Versatility
Productivity
Reduced labor
Opportunities to expand existing capabilities
Ti-7L commercial desktop mixer
The portable Ti-7L is ideal for a small kitchen operation, or where smaller quantities are being mixed on a regular basis.
Standard configuration: 304 SS Bucket and Whisk;
304 SS Bucket - Safety, health and easy to clean;
304 SS Whisk - For quick whipping of protein and cream;
Optional: beater and hook;
304 SS Beater - Mix the ingredients evenly to give the product a taste;
304 SS Hook - Uncoated stainless steel & can knead different types of dough;
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The choice of the right location and sales systems customised to it form the basis for the lasting success of a partnership. Therefore, we first carry out a location analysis for each potential partner and then develop an individual business concept.
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