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What are the classifications of baking ovens?

At present, there are many types of baking ovens used in China, and the types of baking ovens are the same or similar. There is no uniform classification method, but the general types can be divided into two categories according to the type of structure and the use of heat sources.

1, classified by heat source

According to different heat sources, baking ovens can be divided into coal stoves, gas stoves, oil burners and electric furnaces. Electric furnaces can be divided into ordinary electric ovens, far infrared ovens and microwave ovens.

1) Coal-fired baking ovens are called coal stoves. It has many types, simple structure, safe operation, cheap fuel and easy to obtain, suitable for baking various foods in small and medium-sized food factories. The disadvantages are poor sanitary conditions, high labor intensity, and difficulty in adjusting the temperature of the furnace. The furnace is bulky and unsuitable for handling.

2) Baking ovens using gas, natural gas, liquefied petroleum gas, etc. as fuels are collectively referred to as gas furnaces. The temperature regulation of the gas stove is easier than that of the coal stove. For example, some nozzles can be installed in the high temperature zone, and can be appropriately reduced in the low temperature zone. If necessary, you can also turn off certain nozzles. The gas stove is much smaller than the coal stove, and can reduce heat loss and improve workers' working conditions.

3) Electric furnace refers to a baking oven that uses electricity as a heat source. According to the different wavelengths of radiation, it is divided into ordinary electric ovens and far-infrared electric ovens. The electric oven has the advantages of compact structure, small occupied area, convenient operation, convenient control, high production efficiency and good baking quality. Among them, far-infrared electric oven is the most prominent. It utilizes the characteristics of far-infrared rays to improve thermal efficiency and save energy. It is widely used in large, medium and small food factories.

2, classified by structure type

Baking ovens can be divided into box furnaces and tunnel furnaces according to different types of structures.

1) The shape of the box furnace is like a box, hence the name. The box type furnace can be divided into a baking tray fixed box furnace, a windmill furnace and a water rotary furnace according to different movement forms of the food in the furnace. Among them, the baking tray fixed box furnace is the simplest, most commonly used and most representative one of the types of such ovens, so it is often referred to as a box furnace.

(l) Box furnace: Several layers of brackets are installed on the inner wall of the box furnace to support the baking tray, and the radiating elements are arranged with the baking tray. There is no relative movement between the foodstuffs in the baking tray and the radiating elements throughout the baking process. This kind of oven is intermittent operation, so the output is small, it is more suitable for small and medium food factories to bake various foods.

(2) Windmill furnace: The windmill furnace is named after the bunker-shaped basket device in the drying room. This kind of oven mostly uses anthracite, coke, gas, etc. as the heat source, and can also use electric and far infrared heating technology.

Coal-fired windmill furnaces, most of which are located below the drying chamber. Since the fuel is burned in the drying chamber, the heat is directly passed through the radiation and convection to bake the food, so the heat efficiency is high. The windmill furnace also has the advantages of small footprint, relatively simple structure and large output. There are still many factories currently used for bread production. The shortcoming of the windmill furnace is that the food is handled by hand, the operation is tense, and the labor intensity is large.

(3) Horizontal rotary furnace, a horizontally arranged rotary baking tray bracket is arranged in the horizontal rotary furnace, and a baking tray with a green blank is placed on the rotary bracket. When baking, since the food is rotated in the furnace, the temperature difference between the doughs is small, so the baking is uniform and the production capacity is large. The disadvantage is that the food is manually loaded, the labor intensity is large, and the furnace body is relatively bulky.

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