Biscuit Oven

Biscuit Oven

Features

1. Oven length divided into suitable zones of varying lengths. Separate Heater Unit for each zone

2. Heater Units with burner tubes, inlet ducts etc. in stainless steel. Units fitted with top and bottom distribution and turbulence ducts

3. Side baking chambers fitted with cross turbulence tubes which are closer to wire band for faster and efficient heat transfer

4. Band edge screens are adjustable from outside to control the colour of the end rows of biscuits

5. Feed End fitted with mechanical tensioning system for tensioning of wire band. Drums of 40" dia. made from thick mild steel plates, stress-relieved and provided with camber for better tracking

6. Delivery End with integrated Stripper Conveyor and Rejected Biscuit Conveyor

7. Band Cleaning Unit provided with separate top and bottom brushes and flapper unit

8. Outer Sheets of Oven are of lift-off type

9. Outer Sheets made from mild steel (powder coated) or stainless steel

10. Oil / gas fired versions available

11. Ovens available : A] Indirect Oil / Gas Fired, B] Direct Gas Fired, C] Hybrid oven i.e. Direct Gas Fired [30% Length] and Indirect Oil/Gas Fired [70% Length]

• Outer sheets made from mild steel (powder coated) or stainless steel
• For Ovens with baking chambers greater than 220 feet length, both the drums can be of 44" dia
• Oil / gas fired versions available.