Products

Cyclothermic oven

The thermocycle depression heating system prevents heated burnt gases from coming into contact with the product in the baking chamber.
Each heating zone is a closed circuit composed of: burner, turbine, fume-discharge stack.
The oven has dampers for independent control of ceiling and bedplate to ensure uniform baking. The number of heating zones depends on the length of the oven. The width is variable, depending on the type and quality of product desired. Each zone has control dampers. Each heating zone is a closed circuit
There is a single electric panelboard which contains all the instruments necessary to control and automatically regulate the temperature and all the ovens’ motors
Several thermometers are placed along the length in the oven . The oven is equipped with a forced vapour exhaust system in the baking chamber that uses electric. The loading end includes the system for automatically stretching the conveyer belt. The delivery end includes the drive system with speed variator and mechanical system that permits manual drive of the conveyer if there is a power failure.

Electrical

In the electric tunnel oven the dimensioned heating elements, give the necessary heat and they are situated around the product. The width and the length are variable, depending on the type and quality of product desired. There is a single electric panelboard which contains all the instruments necessary to control and automatically regulate the temperature and all the ovens’ motors. Several thermometers are placed along the length in the oven. The oven is equipped with a forced vapour exhaust system in the baking chamber that uses electric. The loading end includes the system for automatically stretching the conveyer belt. The delivery end includes the drive system with speed variator and mechanical system that permits manual drive of the conveyer if there is a power failure.

Convection

The convection heating system prevents heated burnt gases from coming into contact with the product in the baking chamber
The hot and disinfected air is taken into high temperature by a burner situated on a heat exchanger. In the heat exchanger, the hot fumes passing through a closed circuit, are without any contamination.
The air is conveyed in the baking chamber and it’s blown uniformly above and under the product through some air duct and specific valves. The number of heating zones depends on the length of the oven. The width and the length are variable, depending on the type and quality of product desired. There is a single electric panelboard which contains all the instruments necessary to control and automatically regulate the temperature and all the ovens’ motors. Several thermometers are placed along the length in the oven. The oven is equipped with a forced vapour exhaust system in the baking chamber that uses electric. The loading end includes the system for automatically stretching the conveyer belt. The delivery end includes the drive system with speed variator and mechanical system that permits manual drive of the conveyer if there is a power failure.