Ovens In Bakery

Baking ovens are major equipment for any bakery process. Major function of baking
oven is to heat the wet dough, batter to a temperature where it becomes baked with
desired texture and taste. Baking removes the moisture which helps in improving shelf
life of the baked products plus it kills any microbes in the dough at a higher
temperature .Accessories to baking oven are circulating fan , steam extraction ,
chimneys , safety explosion doors , fire tube , burners , drive ,temperature controller and
indicators , fuel system with baking moulds and wire bands. Bakery ovens selection also
takes dimensions into consideration such as height, width, weight, chimney dimensions,
foundation method, electrical wiring and automation.

Baking Ovens are of various types used for baking breads , cookies , biscuits ,
cakes ,pizza and cream rolls

Oven classifications are done as per

Physical Characteristics

• Rack Oven / Deck Oven

• Rotary Rack oven
• Traveling Oven
• Tunnel Ovens
• Swing Tray Ovens
• Con Tray Ovens
• Manual Loading
• Automatic Loading

Heating

• Direct Heating ovens

• Indirect Heating Ovens
• Hybrid Ovens
• Convection
• Radiation

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Loading

• Top Loading Ovens

• Front Loading

Fuel Used

• Diesel Ovens
• Gas Ovens
• Electric Ovens
• Infra red

Wire Bands

• Articulated Wire bands

• Flat Steel bands
• Modular bands

Length or Width

• 1.5 mtr Band width Oven

• 1.2mtr Band width Oven
• 1.0 mtr Band width Oven
• 0.8 mtr Band width Oven
• 4/5/6/7/8 Zone Ovens

As Per Design

• Mark III Oven

• TRP Ovens
• Mark II Ovens

Tension Arrangement

• Pneumatic
• Mechanical

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