Forced Convection Baking Systems
Spooner baking ovens are based on forced convection technology. This ensures flexible, reliable operation and ease of control. Radiant effect heating can be included for enhanced machine flexibility, enabling a wide range of products to be processed on a single oven and ensuring the optimum colour, texture and dryness are achieved.
Features of the Spooner baking oven include:
- Optimised heat transfer rates and nozzle designs
- Energy efficient designs
- Integral heat recovery to minimise running costs
- Even tempertures across the oven result in an even bake
- Rapid warm-up and quick temperature changes with direct-fired ovens
- No flash heat when there are gaps in production
- Fan location to suit space available - top or side mounted
- Designed for ease of cleaning and maintenance, ensuring a hygienic, food safe environment
- Innovative access designs are available giving complete oven access
Spooner baking oven types include:
- Direct fired
- Indirect fired
- Hybrid
- Solid band or stone bake type conveyor
- Ladder design
Oven Controls
Adjustable burner controls for each oven section provide maximum flexibility, which affords an infinite variation in the way baking heat is applied.
- The heat level in each section can be individually controlled, allowing different temperature gradients, depending upon the product being processed
- Adjustable top and bottom baker damper controls regulate the airflow and therefore the quantity of baking heat
- Airflow can also be diverted within each oven section
The exhaust damper fully opens during ignition until the burner flame is safely established. It then automatically closes to a pre-determined position, which can be set manually to suit product requirements.
