Travelling Oven (Tunnel type) -
Construction:
The oven
body consists of steel steamtight tunnel with appropriate divided zones alongwith heating chambers and stainless steel expansion joints are provided in order to eliminate the expansion of the oven sections. The inspection windows are provided for inspection of the baking goods during the process.
Heating Chambers:
The complete chambers will be insulated from outside and fully automatic oil/gas burners shall be fitted to produce required heat and temprature shall be controlled by automatic temprature controller fitted to the main control panel. The dynamic balanced stainless steel fans/blowers are provided to re-circulate the heat and to increase the efficiency of the plant with the help of appropriate electric motors.
Baking System:
The baking takes place by heat radiators located under and above the wire mesh band.
The closed circulation system having slight vacuum so
that the combustion gases can not enter into the baking zone. The moisture inside the baking zone should be controlled by separately by another blower having proper damper controller.
Insulation:
The complete oven will be covered with 8" or 10" thick mineral wool
from top, bottom and the sides to preserve heat loss.
Drive & Conveyor band:
Appropriate A.C. or Dyno or D.C. Drive is being fitted to drive the wire mesh band on two drum rollers provided on both end of baking oven.
Electricals:
Auto-electric control panel is provided alongwith safety devices to operate all electric motors, drives and also to control tempratue to maintain required uniform heat at each baking zone by thermostatical auto temprature controller.
Deck Oven -
Type: Three Deck
Size of Deck: 47 inches X 82 inches
Heating System: Indirect oil fired (Temperature controlled by auto temperature controller and auto ignition electronic burners)
Oil Consumption: 3.5 litres to 4.5 litres per hour
Power: 2HP tp 3HP
