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Baking Equipment
Baking is a thermal process that is carried out under high temperatures. Baking is the key unit operation in a bakery, wherein an intermediate dough or batter develops the desired product characteristics including volume, colour, texture and flavour.
BT Conveyor Oven
This durable oven is designed to improve bake uniformity. By reversing the pans, every part of the pan is presented to exactly the same baking conditions. The result is a very even bake. The conveyor oven is offered in a variety of configurations including the figure 8 and the traditional down spiral. The oven can be supplied with a vectored air tube system or air turbulence fans.
BT Conveyor Oven
- Simplicity: Simple straight-thru design and simple loading and unloading
- Versatility: Capable of handling many different pan varieties and does not require special pans
- Flexibility: Broad range of products such as bread, buns, sweet goods, panned products
- Performance: Excellent bakig profile / zone control
BT 960 Tunnel Oven
For the utmost in reliability and bake quality, the oven to consider is the range of 960 Tunnel Ovens. Available baking chambers to 13´-4″ wide and from 45’ to 205´-0″ in length to handle your highest production outputs. Your choice of grid or plate hearth, with the combination of Steam, Direct Spark Ignition Burner Control, maximized Zone Control and Adjustable Frequency Drive features, make the 960 the #1 oven of choice for product flexibility and process control.
BT 960 Tunnel Oven
- Simplicity: Simple straight-thru design and simple loading and unloading
- Versatility: Capable of handling many different pan varieties and does not require special pans
- Flexibility: Broad range of products such as bread, buns, sweet goods, panned products
- Performance: Excellent bakig profile / zone control
Thermo Oil Oven
Baking using Thermo-oil technology.
Thermo Oil Oven
- Provides stable baked products with volume.
- A controlled and accurate temperature control ensures a beautifully colored crust and earlier reaching of the baking temperature in the core.
- Softer dough with a high water percentage possible.
- Low temperature difference between the oil and the temperature in the baking chamber.
- The energy demand can be controlled very precisely by the amount of oil.
- Heat conduction to the core of the product. Maximum distribution of the heat radiation and a very high radiation coefficient.
Cyclothermic Oven
Baking using Clclothermic technology.
Cyclothermic Oven
- Very consistent baking result.
- Energy saving by production gap control.
- Very even baking result on the side of the oven (also with very wide ovens).
- Optimal control on each specific baking profile.
- Optimal steam control.
- Very efficient vertical turbo convection zones for consistently baked products
- Control of product coloring.
- Operation control on one side of the oven.
Impingement Oven
Baking using Impingement technology.
Impingement Oven
- Suitable for a wide product range.
- Modular oven.
- Easy to operate which ensures optimal control over the baking time, the temperature of each zone, the air circulation, the humidity, etc.
- Low operation costs.
- Easy to maintain.
- Available with electrical heater.
- Short installation time.
Direct Gas Fired Oven
Baking using Direct gas fired technology.
Direct Gas Fired Oven
- Simple and modular design.
- Shorter baking time.
- Optimally adjustable thanks to the number of burners.
- Very good heat transfer.
- Easy to maintain.
- Can reach high temperatures.
- Energy saving system.
- Adjustable 3 flame burners to balance the oven.