The burner heats the air up to 220-250 °C, and this hot air is then conveyed to the baking chamber and blown onto the top and the bottom of the product. It is uniformly distributed throughout the width and the length of each section of the baking chamber by means of specially designed plenums.
Convection baking is typically used in the last sections of a hybrid oven, after the previous Direct Gas-Fired sections. Convection baking actually provides better and more precise control of the final moisture in the baked biscuit than can be obtained with traditional ovens.
Also the final colour of the products can be easily fine-tuned by properly adjusting the setting of this type of ovens sections.
Inside the baking chamber, the conveyor whether wiremesh or metal band is always supported by rollers.
Elliott Automation is a Sydney based, Australian owned business servicing the food manufacturing and hospitality industries. We represent manufacturers of food processing equipment from all over the world, within the Australian market.
When you work with Elliott Automation you can be assured you are dealing with the leading equipment supply companies in their fields. Product and equipment information is at your fingertips.
No project is too difficult. Our team and suppliers have expansive industry experience, and will assist you in selecting the right equipment to meet your individual business' needs.
We welcome all enquiries, and will endeavour to respond as quickly as possible. Please do not hesitate to contact is via the Industry Search email/phone links, or visit our website www.elliott-automation.com.au.
We endeavour to follow up on your inquiry in the quickest possible time.