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MULTIDECK OVEN MANUAL

The oven I bought is a Berjaya & runs on single phase I can fit 8x 1000g loaves in at a time or about 12-13 600g. At least the first third of the oven must be coated in STIR.Hi Hill Top Home Bakery- yes mine is a home bakery & we only have single phase. Consequently, shorter baking time is achieved. Infrared heat transfer » STIR« - radiation in infrared zone is achieved and thus faster heat transmission in the middle of the product.Single and double dome, each has three flaps. Automatic flaps regulation in main distributing channel.By means of the pressed air circulation shorter baking time is achived. Thus, bread is well-baked along its entire dimension. Forced air recirculation ✻iterm« (only at TP) - it is a system which provides for air turbulence in the baking area and thus also better passing of heat on the baking products.Additional fixed Teflon coated barriers.Teflon coated curtains adjustable by height.Recuperator steam/water depends on burner power.The price changes at the height over 6 m. The number of vapour outlets (OP) depends on the oven length.

Excess fumes and steam outlet ducts 6000 mm - Vapour outlet and vapour and fume outlets are insulated stainless steel pipes of height up to 6 m with clamps, an anchor rope, a roof border, spacers and a finishing cap.

Automatic lubrication of the conveyor chain (only at TPN_S and TPN_GP).

Automatic regulation of conveyor belt centering (only at TPN) - at standard oven lengths and loads it is not needed since there is no mesh's incorrect moving.

It is recommendable especially for dough which includes over 50% of rye flour and at the extended inlet.

External humidifier - is used for baking of rye bread.

Electrically heated prolonged inlet - is used for baking of rye bread.

Prolonged oven inlet for 150 and 210 cm - Extended oven inlet length depends on the manner of oven charging of preliminary used equipment.

The oven height is only 2.5m and the transport of already assembled oven is possible. The oven inlet and outlet are adjusted according to other equipment or buyer's requirements.

MULTIDECK OVEN MANUAL

The quantity is regulated by means of manual valves or the automatic regulation of vapor flow. Technological vapor is also brought in the baking area. The oven can be covered with STIR coating which enables infrared radiation. The system is recommended especially for bread baking in pans and on trays. The oven can be equipped with the system for forced air circulation in the baking hearth which enables more intensive transmission of heat on the product. In the baking area temperature can be separately regulated up-down. Vacuum heating system, safety flaps and other safety mechanisms provide for a high level of safety when working with the oven.

Saving of electrical energy with the optimization of heating valves and a centrifugal fan of flue gases driven by the frequency converter which provides for better transmission efficiency and, above all, essentially reduces maintenance needs and prolongs the oven lifetime. The oven drive is a direct drive with the planetary reduction gearĪdditional possibilities of energy saving with the automatic vapour flow and a possibility of installation of recuperators of flue gases and vapour. Saving of heat energy with the use of insulation materials, high-quality insulated return part and windows, installed Waishaupt last generations burners, series WM-G10, and automatic regulation of traction in the baking zone. The minimal length of individual temperature zone is 3 m. A possibility of one cupola extending up to 80 m2 of the baking surface.Īdjustable diagram of baking time and temperature which are connectively adjustable. Possibility of baking of all types of bread and pastry (freely baked, in pans or on trays).Ī large scale of baking surfaces (from 25 to 165 m2). Extremely low consumption of energy needed for baking.