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Home » Oven » Baking
Oven baking covers a wide variety of ovens that can be used for baking and proofing products. Oven baking type of ovens can be a rotary batch tray oven for baking products in batches with manual loading and discharging. The continuous ovens can be endless belts were the product is loaded directly onto a belt or band and conveyed through the ovens with the various top and bottom heating and air circulation zones. Baking ovens can be indirectly fired or direct fired with a portion of heated air exhausted to compliment to air burned for combustion for direct operations and a percentage used for indirect operations.
Heat & Control, model MPO, two zone multi-purpose natural gas and steam oven. Equipped with a 42″ wide x 5%” high aperture, 734″ long heating chamber, 42″ wide x 842″ long stainless steel mesh belt with a 42″ infeed / discharge height powered by a 1 HP drive, water.
Heat & Control, Model MPO-D2, multi-purpose natural gas oven. Equipped with 29" wide x 2½" high aperture and 259" long heating chamber, 28" wide x 374" long stainless steel mesh belt with 45" infeed / discharge height powered by ½ HP motor drive, with water cooling system, belt cleaner, water and fat separator, powered hood lift and model NF-24 nugget former. Control panel has push button start / stop for all componants, digital temperature control, variable speed dial for main conveyor and chart recorder. Mounted on heavy duty frame.
OAD: 379"L x 110"W x 116"H
Meinke Mdel 200, 4 zone, natural gas impingement oven. Design temperature to 650 degree F. Bake time from 0.5 to 5 minutes. Oven length of 92′. Conveyor length of 111′. Band working width of 48". Band to top 4.1". Humid air extraction rate 700 cfm per zone. Interior materials of construction are Corten steel. Exterior panels are polished stainless steel. High carbon steel wire mesh belt and Allen Bradley plc with Panel view 1200 display. Never used in production.
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