![]() ![]() This eliminates the risk of contamination and of impregnation of off-odors in the products. This oven is suitable for sensitive bakery products (e.g., cakes, pastries) since the byproducts of combustion remain inside the heat exchanger structure and do not come into direct contact with the dough pieces. IFOs indirectly heat the baking chamber by using exchangers. Direct-fired ovens are very efficient because they convert most of the fuel to heat and process the products, and this lowers fuel consumption and operating costs. The heat transfer in a direct gas-fired oven is primarily carried out by radiation from the flames (ribbon burners placed above and below the oven band), top, base and walls of the baking chamber. Direct-fired oven (DFO)ĭFOs place combusting gas (energy source) inside the baking chamber to heat the air and the products. These are the common type of commercial ovens: 1. ![]() The type of oven that suits a bakery’s operation may be a function of production capacity, product specifications, floor space, available energy sources, operation efficiencies, construction materials, and maintenance needs. 3 Types of ovensĭepending on their mode of operation and heat transfer mechanism, ovens can be classified as either batch or continuous equipment and as using either direct or indirect heat exchange. These ovens were powered by burning wood directly inside the heating chamber, removing the ashes, and then putting the dough/batter pieces inside for baking. Brick and stone ovens were constructed inside the bakery’s premises, with thermostable materials for the baking chamber, and other high-temperature-resistant materials to insulate the oven and keep the warm environment for prolonged time frames. Several centuries later, the Roman Empire began to create more refined ovens with better baking quality and higher efficiency ovens. The upper section, accessible from the top, was the baking chamber. The lower section formed the firebox in which pieces of dried wood and charcoal were burned. It was the Egyptians who initially utilized a handcrafted oven cavity made from clay. The fundamental oven model, with stone floor and dome structure, has been around for many years. It provides a crucial kill step that prevents pathogens from thriving within the product.Baking in the oven is the step that imparts the final characteristics to the products (e.g., shelf life, flavor, texture, color, aroma).Heat and mass transfer phenomena both take place simultaneously inside this piece of equipment, triggering physicochemical and biochemical changes in the product.The production output of a bakery is usually controlled by the capacity of the oven. An oven is the most important processing step in the baking industry for several reasons: ![]()
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