Advantage of high pressure burners

Bakery ovens most important parts are burners .Indian bakery product manufacturing units are still using conventional burners which has high energy consuming accessories like primary air blower and secondary air blowers ,these burners need to be changed to latest burners available in the market one can choose from WEISHAUPT burners or BENTONE burners for which Indian dealers are available .

Now that we have options to run biscuit ovens and bread ovens on CNG OR LPG these high pressure burners can be easily converted into gas fired burners . Hence while procuring these burners please select dual fuel model of burners .

Major advantage of the high pressure burners for bakery ovens are

• Easy to install and dismantle
• Very few accessories
• Safe - safety interlocking s present
• Energy efficients
• Convertible to another fuel
• Highly automated
• Less maintenance
• Less spares inventory
• Clean less pollution during combustion

These burners has been popular in bakery industry . Orders can be placed directly to manufacturers or authorised dealers in India .

Waste Heat recovery from biscuit oven stacks

Biscuit manufacturing involves high temperatures for baking .Various type of ovens are available for baking bakery products . Heat recovery can be done for biscuit oven which has 5 - 6 zones basically in indirect Oven .As temperatures are very high ( 400-500degc) on  feed end these stacks are then joined to a common duct which collects heat from these stacks with help of blower and then these flue gases is passed onto the last zone which requires low temperature . This temperature is as low as 180- 200 deg c can be attained by circulating flue gases collected in common duct from these stacks .This eliminates need of one burner all together at coloring zone or last zone .

Fuel is saved by implementing this kind of arrangement . 15 ltrs-20ltrs /hr can be saved

Are hybrid oven better than any other type of biscuit ovens

I had opportunity to work with different type ovens in biscuit factory . They have direct fired ovens and indirect fired ovens . Basically Oven types are selected with following parameters .

Type of Product

Speed

Capacity

Both direct and indirect ovens have few disadvantages and advantages as far as biscuit production is concerned .Direct ovens are generally used with cracker variety

As greater heating is required during baking stage . It has got numerous burners at bottom and top of the oven band .Direct fired operates generally on gas . Controls are less in direct oven .Less energy is consumed in direct oven .

Indirect ovens uses circulating fans to heat pipes or plenum in different zones . Used generally for moulding variety of biscuit as gradual heating is preferred for such type of oven . Control are more in indirect ovens . Energy is consumed more in Indirect oven .

Hybrid Oven combines benefits of direct as well as indirect ovens . Hybrid ovens are most versatile ovens for multi product usage you can have moulded variety as well as cutting variety with higher speed hence with more production .Ratio of direct part to Indirect part are generally 20-30% ( direct ) to 70%-80% ( indirect ).

Main  advantage  of Hybrid ovens  are

• Flexibility  of the baking process - different  products  requiring  different  baking profiles  can easily  and successfully  be processed  in the same oven .
• Much better  fine tuned  control  of the final  moisture  content  of the products  with  consequent  reduced risk  of  checking effects  on biscuit .
• Improved crispness  and improved  general  texture  of  the product
• More uniform  colour  of all  the baked products  across the width 
• Higher output can  be obtained