鄉村振興，五個方面都要強

Biscuit, COOKIE & Cracker Ovens

Our ovens are single-pass, flexible baking platforms designed to bake a wide range of biscuit products evenly and consistently. Control of exhaust, air temperature and circulation speeds allows operators to control product moisture removal for maximum quality.

The ovens offer direct gas fired, convection and combined radiant/convection baking zones. Each zone offers a variety of options to create a cost-effective system that combines radiant, convection and conduction heating.

The ovens are available as stand-alone units or as part of a hard and soft biscuit system that allows you to create a wide range of flaked and rotary biscuits. The system consists of the equipment described below, with flexible integration of batch or continuous mixing. Capacity ranges from 100 to 2500 kg/hour.

We offer a wide range of models with different heating systems.

Their equipment and dimensions can be adjusted to production needs.

Our technical department is always ready to provide information with the goal of providing equipment with excellent performance and first-class reliability.

Tunnel ovens have multiple strip burners installed laterally on the upper and lower parts of the conveyor to allow flexible baking according to needs. About 15% of the burners are three-flame burners with power adjustment on the left, center and right sides, allowing the product to be baked evenly over the entire strip width. Each burner is equipped with a double gas safety valve and a dedicated flame controller, which allows easy use of natural gas or LPG by simply calibrating the mixer of each burner. The central duct ensures continuous air suction and minimizes turbulence.

This hot air flow is generated by the modulating gas burner (in the case of direct convection) or by the heat exchanger, where it is indirectly burned and heated for cooking air. The heated air is conveyed to the baking chamber through suitably shaped ducts and blown towards the product. The air is recovered through the side ducts, then partially exhausted and remixed with fresh air. Convection cooking is beneficial for baking high-fat doughs such as shortbread, extruded products and pastries, and is able to achieve low humidity and uniform color during production.

For the baking of specific products, the previous ovens can be combined to obtain the baking results that best suit individual customer needs.

And it is the absolute oven with the best temperature control and the lowest maintenance costs. Above and below the conveyor, multiple ring resistors are installed transversely to the direction of travel of the oven, allowing flexible cooking. A PLC control system manages the regulation of the baking zone, while a central duct guarantees suction, thus ensuring constant suction and minimal turbulence. The Laser portfolio also includes multi-layer tunnel ovens for baking nachos, tortillas and wraps, as well as multi-layer tunnel ovens for grilling and roasting vegetables, among others.

Features:

Adopting direct combustion and indirect heat radiation heating, the baked biscuits have attractive color and rich flavor.

Parameters

1. Adopting direct combustion and hot air circulation mixed heating method

2. Zoning: Generally divided into 2-4 zones according to the length of the furnace body, each zone is automatically temperature controlled, and the temperature is displayed digitally

3. The first zone is 9-15 meters, using direct combustion, and the subsequent temperature zones are heated by hot air circulation

4. Layout of burning rods in direct combustion zone: the upper fire distance is generally 750mm, and the lower fire distance is generally 500mm

5. The maximum output power of a single combustion rod is not less than 12KW

6. The output power of the burner in the following areas is 70-200KW, Italian brand: Hosel, German brand: Weishaupt

7. Local fire control: three-stage fire rod adjustment in the direct combustion area

8. Fuel type: LNG, LPG Theoretical weight: direct combustion: 700 (kg/m); room: 800 (kg/m)

9. Required natural gas pressure: 0.1MPa±0.05MPa

10. The natural gas consumption varies with the different biscuit production processes. Generally, 40-60 cubic meters of natural gas are consumed per ton of biscuits.

11. Furnace material: aluminum-plated plate, thickness 2.3mm

12. Shell: stainless steel (304)

13. Insulation material: rock wool, aluminum silicate and other thermal insulation and flame retardant materials.Excellent performance, the temperature difference outside the furnace does not exceed 10℃.

14. The structure design without sanitary dead corners is adopted, which is safe and hygienic.

15. Safety protection devices such as emergency stop switch and automatic alarm are installed.

16. The line layout is neat and beautiful, and the wire trough is made of aluminum alloy.