Baker Perkins has developed a forced air chain cooling system, built into its Lanham conveyorised oven chain take up system. It is available with new ovens and as an upgrade to existing ovens.

Because today’s high-speed ovens routinely operate at temperatures higher than the maximum tolerance of most high-temperature lubricants, the resulting oxidation and evaporation of the lubricant leads to heavy build up of carbon and excessive chain and track wear.

Baker Perkin’s system cools down the oven conveyor chain by around 25 to 45ºC. At this lower temperature, the lubricant is retained in the bearing longer and friction is reduced. The lubricant does not oxidise or evaporate as readily, and harmful carbon build up is avoided. Not only does this extend chain and track life, it also reduces oil consumption.

This continuous patented cooling system consists primarily of a compact high-pressure blower with intake filters and nozzles, which direct air from both sides and bottom. Designed to be incorporated in the chain take-up curve, no extra space is required or wasted.

Lanham systems are recognised as the leading conveyorised proof and bake solution for the production of a wide range of buns, rolls, pan and variety breads, and pastries. Over 200 bakeries around the world have installed a Lanham system.

For more information
Go to www.bakerperkinsgroup.com/lanham

Contact us
Or call our Customer Services on:
+44 1733 283000 fax +44 1733 283008
Email on bpltd@bakerperkinsgroup.com