Major savings in bake time, capital cost and energy are now possible in the plant baking industry via a new, innovative oven launched by Baker Perkins. Reductions of up to 30% in bake time have been established in tests.
The Jetcirc convection oven also provides significant quality, consistency and reliability benefits by creating a dependable and stable airflow within the baking chamber - solving a problem that has always influenced efficiency in bakeries.
The benefits of the Jetcirc oven will be felt across a wide spectrum of the plant baking industry – the oven can handle cookies, biscuits, bar products, and pet food as well as a whole range of bakery products such as tarts, cakes and pastries. Bakers can choose either increased output from a conventional footprint, or a shorter oven with hefty floor space savings.
Three versions of the Jetcirc are available. The direct convection version offers the fastest bake times with reliable product consistency; the indirect convection Jetcirc offers a greater choice of fuel types and improved levels of control. The direct recirculating version with combined radiant and convection heating is available when a more traditional ‘home-baked’ product with highlights is required.
The airflow innovation is a major step in the progress of baking from a ‘black art’ relying largely on operator experience, to a scientific process. In convection ovens, it is a simple matter to obtain a uniform flow of hot air onto the product; it has not previously been possible to obtain an unvarying airflow away from the product, and consequently heat transfer into the product fluctuates.
In the Jetcirc, air circulating above and below the product and conveyor band is returned separately to the fan before re-circulation. Traditional convection ovens have a single circulation fan inlet, which inevitably creates uneven heating because of air forced around the edges of the products.
A further advantage in the Jetcirc is that the flow of air drifting through the oven can be limited, adding an additional element of control.
Another initiative is a new heat exchanger that has been designed to optimise the heat transfer rate across it. This improves efficiency, avoids hot spots and extends service life by avoiding thermal stresses. A powerful circulation fan and careful configuration of the nozzles blowing air onto the product ensure effective heat transfer to the product.
The Jetcirc takes advantage of the latest control technology, with a single panel covering the entire oven. The result of several years research and development, it allows bakers to maximise the additional benefits of developments such as vision control, and is a significant step towards precise analysis and regulation of the baking process.
For more information
Go to www.bakerperkinsgroup.com/jetcirc
Contact us
Or call our Customer Services on:
+44 1733 283000 fax +44 1733 283008
Email on bpltd@bakerperkinsgroup.com
