Azam Industries

A biscuit baking  oven is a type of industrial oven specifically designed for baking biscuits and cookies in large quantities. It operates on the principle of convection and radiant heat transfer to ensure consistent and efficient baking of these baked goods. Here's how a typical biscuit baking tunnel oven works:
1. Preheating Zone: The oven is divided into different zones, and the first zone is the preheating zone. Here, the oven is heated to the desired baking temperature, which is usually around 150 to 200 degree centigrade, depending on the type of biscuit being baked.
2. Infeed Conveyor: Biscuit dough is loaded onto an infeed conveyor, which transports the dough pieces into the oven. The conveyor speed can be adjusted to control the baking time.
3. Radiant Heat: As the dough pieces enter the oven, they are exposed to radiant heat. Radiant heaters, often located above and below the conveyor, emit infrared radiation. This radiant heat quickly forms a crust on the surface of the dough, helping to set the shape and structure of the biscuits.
4. Convection Heat: The oven is equipped with powerful fans that circulate hot air throughout the baking chamber. This convection heat ensures even baking by distributing the heat evenly around the biscuits. The hot air penetrates the dough, causing it to rise and expand through the action of leavening agents like baking powder or baking soda.
5. Baking Zones: The oven is divided into multiple baking zones, each of which has its own set of radiant heaters and fans. The number of zones can be adjusted based on the specific baking requirements and the desired level of control over the baking process.
6. Color and Texture Development: As the dough travels through the oven, it continues to bake and develop its color and texture. The radiant heat helps in caramelization and browning of the biscuits' surfaces, contributing to the characteristic flavor and appearance of biscuits and cookies.
7. Cooling Zone: After the biscuits are sufficiently baked, they enter a cooling zone. In this area, the hot air circulation is reduced, and the biscuits gradually cool down while still on the conveyor. This helps to stabilize the structure of the baked goods and prevent overcooking.
8. Outfeed Conveyor: Once the biscuits have cooled down, they are transported out of the oven using an outfeed conveyor. From here, they can be directed to packaging or further processing.

Additional Information:

• Item Code: AE44
• Production Capacity: 1
• Delivery Time: 30 DAYS
• Packaging Details: AS PER SIZE