Wiesheu Dibas 64 Oven Wins Prestigious International Forum Design Award 2011

International  design forum ( IF  ) conducted by IF GmbH has  given Weisheu  Dibas 64 convection for  best design in product design category  for year 2011. IF  awards  are given to best design in product categories  for engineering , architecture and  other categories .

Wiesheu  ovens  are  popular ovens  in European market mainly in smaller bakery  category . Its German design and features makes it s  leading oven for bakeries . Unique  features of Dibas 64 that  it is the only baking oven in the world with the door disappearing into the oven casing at the side and furthermore convinces with its elegant, clear and timeless design unique in the industry.

With features like   double glass doors , removable racks ,halogen bulbs and complete S.S constructions  with  compact modular design makes it perfect for smaller bakeries .

 

The baking oven Dibas 64 in all its three sizes is a visual highlight in every store and perfectly emphasises the surrounding store concept and baking competence ( source : www.worldbakers.com)

for more on Wiesheu  Ovens  

visit  www.weisheuovens.com

Food Handling Gloves In Bakeries

Food handlers or operators in bakeries  more often comes into manual contact to perform activity in  pre mixing ( addition of ingredients & chemicals) ,mixing ( check dough consistency) , baking ( remove defectives ) , stacking ( packing) .Manufacturers provide workers with protective gloves to prevent cross contamination ,microbes and bacteria from handlers hand .Wearing gloves is not mandatory in most countries but still as per good manufacturing practices manufacturers provide their workers  with food handling gloves


Conventional method which most of the bakeries still use is  to provide wash basins  near to working areas  with potassium permanganate solution  to wash their hands in frequent intervals .


PVC  thin clear transparent disposable  gloves

These gloves are preferred gloves for  food handlers as its cheap in comparison to latex or vinyl gloves .Even while wearing these gloves workers should be trained to switch over to new pairs in case of damage or high perspiration in hands .One has to wash his hands and use dryer  before putting up new gloves  . These types of gloves are mostly used  where glove changing is frequently required .


Latex  disposable gloves

These gloves are required for handling of hot objects  such hot cookies while at baking section or removing defective biscuits from oven or depaning  operations , oven loading or unloading  in bakery manufacturing process.Its also used in area where workers have to handle chemicals .Latex gloves are costlier than PVC poly gloves  hence it is used only where you cannot  replace it withpvc poly gloves.These have to be washed and sanitised for multiple use .These gloves could sometimes results in rashes and itching.

Guidelines for Gloves
 

•      Wash hands properly before and after wearing or changing to a new pair of gloves
•      Use gloves that fit properly and that are designed for the task at hand
•      Change gloves whenever tasks change or whenever an employee leaves his/her workstation
•     Sneezing, coughing or touching one's hair or face with a gloved hand all require hand washing and a   new  pair of gloves
•     Because perspiration and bacteria buildup under gloves, wash hands and switch to a fresh pair periodically

Few experts  are  of the view that  gloves  are as harmful as manual contact . These gloves develops  pinholes when damaged which may not be visible by naked eyes , this may then results in bacterial contamination of hands.Workers never remove these gloves as often as required.Expert still believes the  conventional method of hand washing  to gloves

Provers In Bread Manufacturing

Proofing

Bread, Bun , Pie and Rusk  manufacturing  have unique ingredient yeast which is responsible for texture requires either time or conditions ( humid and  hot ) to act  and release gases which are trapped into dough ( leavening)  or fermentation . Various type of provers are available as per plant layout such as Box type , L type or Type , Gas  or  steam could be used for humidity and heating arrangement .It includes  gas burners , steam heaters or steam injection system .Rack type or Traveling tray type provers  are available for proving/proofing  process.Proofers are thermally insulated enclosures and. vary in size from a small box with shelving to a room. With  space  for  many  portable  bread  racks. Proofer  is  heated  by  steam  coils  or  electric  heating. Elements located inside the enclosure.



Intermediate  Prover
Intermediate provers are provided in bread manufacturing process to allow bread to relieve and recuperate from stress- strain to mechanical action on dough by  dividers and rounder . It also  gives dough to ferment during  this time and make dough soften up for  Final prover  after moulding .Its  also called relaxation prover  where it travels for few minutes in trays .



Final Prover

Dough  are  converted into elongated  cylindrical dough pieces  which are twisted  and re placed into moulds  which are greased  with emulsion or oil  for depanning . Final prover have arrangement for steam  which spread out  uniformly in  the final prover . Temperatures in Final prover  is about 38 deg c - 45 deg c. Humidity level and temperature maintained in such manner  that  yeast activity is maximum  in the final prover . Precautions need to be taken  so as to prevent  dough to rise above moulds . box or inversely the dough is left without rising . Speed of moulds travel in the prover  is either controlled through timers or through manual start and stop . Speed of travel of moulds are  to monitored with respect to rate of  dough yeast activity . Tray movement could be horizontal ( swing tray )  or  vertical ( Contray Oven ) . Approximately time for proving is  60- 75 min as per conditions . Final prover are mostly fabricated at site for large bread manufacturing  with drives and sprockets  to which racks are attached on which mould s are kept .With completion of  cycle in prover  the dough which is risen to 3/4 th mould is  then  transferred to oven for  baking .   Other popular type of prover are retarder prover . Capacities are matched with that of  Oven .

Chocolate Muffins Home Recipe

Holiday  seasons  are here again .Most would  have been trying  different recipes and bakery products  to celebrate this seasons . My favorite has been  chocolate muffins . Try  out your self


List of Ingredients  required for  chocolate muffins



Chocolate Muffins:


1/2 cup (113 grams) unsalted butter, melted and cooled


2 large eggs


1 cup (240 ml) buttermilk


2 teaspoons pure vanilla extract


1 3/4 cups (230 grams) all-purpose flour


2/3 cup (60 grams) unsweetened cocoa powder


1 1/4 cups (265 grams) light brown sugar


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 cup (170 grams) milk or semisweet chocolate chips


Process


Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.


In a large measuring cup or bowl whisk together the eggs, buttermilk, and vanilla extract.


In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.


Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.




Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.


In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.


Makes 12 - 14 regular sized muffins.




Source

www.joyofbaking.com

Rotary Ovens For Bakery

Rotary oven are suitable for uniform and perfect baking of various products like bread, buns, cakes and cookie. Widely popular among small to medium bakery businesses and is best suited for bakeries producing  number of varieties .
Rotary oven are with turntable and has stainless steel, body and baking chamber for easy maintenance. It has one-piece door with heat reflecting glass, specially designed gasket that gives complete sealing of doors. It has large steel heat exchanger that ensures lower fuel, consumption and fully indirect heating, from cold to 250°c in 20mts. It has pictorial indicating plate with electronic digital display. The machine also has steam generators on feed wall for better steaming. It has an excellent air distribution system for optimum baking performance. Illuminating elements outside main heating chamber with off facility to reduce electricity bills.
Rotary oven are designed to be easy and safe to use. The thick, overlaping insulation keeps the heat where it should be,inside the oven ,and forbid to transfer heat to the working environment;.  It can be heated by electricity ,oil,gas or coal. the control panel can be used for either by hook or rotating plantform. the large window in the door incorporating heat-reflecting double glazed glass and the effective internal light permits close observation of the baking process inside the oven. ,toast,biscuit,cake,etc.

Rotary  Ovens  have  anti  explosion safety installed for  any explosion inside  the chamber . Trolleys as per the dimensions of the products are provided or could be fabricated by the bakery manufacturers  . Trolley once loaded with  dough is placed onto  the rotating platform on which this trolley is stationed .Rotary  oven  thus gives uniform heating  to  the product .Main components are  Burners , Extracting Fan , Controls and Rotating base

Specification for  Rotary  Oven

Capacity : Varies from 50kg -200kg
Type :  Convection  Oven / Turbo Oven
Fuel :  Electric /Gas/Diesel
Trolleys : Single or Double
Tray :32trays/trolley or 64trays/trolley
Power : 2.0-5.0 kw
Controls : Manual /Automated

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Bread Talk To Open More Boutique Bakeries In Vietnam

More than 300 boutique bakeries in many countries and territories, BreadTalk offers a wide variety of breads and cakes.BreadTalk, a pioneer in revolutionizing the image of the bakery industry with its trademark open kitchen, allows customers to view the entire baking process from flour mixing to hot breads from the oven.Bread Talk  now plan to expand its  franchise retail  business in Vietnam.
 
Vietnam’s Binh Minh Toan Cau Joint Stock Co. plans to set up more than 10 BreadTalk boutique bakeries in HCMC in 2011 under a franchising agreement with the Singapore-based chain of boutique bakeries. Two such bakeries called BreadTalk have already been opened in HCMC.

Ly Qui Trung, chairman of the local company, said at the opening on Wednesday of the second BreadTalk boutique bakery at 02 Cao Thang Street in the city’s District 3 that next year his company would open some 10 more bakeries in the city.

The third BreadTalk boutique bakery at Maximark Cong Hoa Supermarket on Cong Hoa Street, District Tan Binh will be up and running next month.

“This is part of Binh Minh Toan Cau Joint Stock Co.’s plan to increase the number of its stores in the city from two to more than 10 next year,” said Trung.

He said that the second BreadTalk boutique bakery in Vietnam with the investment capital of more than VND5 billion was the biggest bakery of BreadTalk boutique bakery chain in the world. The store covers some 150 square meters.

In the coming time, his company would open BreadTalk boutique bakeries at supermarkets and department stores, he said, adding each bakery in the city should cost some VND5 billion.

BreadTalk, a premium bakery brand of Singapore, has more than 300 boutique bakeries worldwide including Singapore, China, Indonesia, the Philippines, India, Kuwait, Malaysia, Hong Kong, Thailand, South Korea, Oman, Bahrain and  Vietnam. 


source 
http://english.thesaigontimes.vn

Local Bakery Equipment Manufacturers Draws Huge Crowd At Techmart2010

  
Techmart 2010 organised  by NSIC  has  wide representation of small scale industries  from areas like bakery , textiles , dairy , leather and handicraft .Its  held  along with annual Indian trade fair at Pragati Maidan ,New Delhi.

Major  attractions has been   live  demonstration  of  manufacturing process  by these small  bakery equipment manufacturers  where  one can see cookies preparation and baking .Products were offered to visitors  fresh from oven .Capacities displayed were from  30kg-50kg/hr  of production .

Some of the bakery equipment suppliers were

Pritul Machines: Mixers , Rotary  Ovens ,

Growthway Technologies: Mixer , Rotary  Ovens , Depositors

Ever Bake :  Rotary Ovens

Goodlife  :  Rotary Oven , Mixers and Depositors

In addition to  bakery equipment manufactures One can visit packaging machinery section which  could be used in cookies , cakes  and biscuit packagin

Companies present were

Jawla Engineering Pvt Ltd  -  HFW  , Vertical form fill machine

Shri Vinayak Packaging Machine  P ltd - Shrink wrap , Sealers , Vertical form fill machines


Entrepreneurs  looking for  starting small bakeries   could visit   these manufacturers /Suppliers  in Hall No-14  at TechMart 2010 .

Lighter Oven Bands Could Result In Energy Saving

Energy  savings   strategies for bakeries  includes  oven  band heating   .  Oven bands are of various types  which are used to convey  wet  products  to the oven  for baking . Normally this type of oven bands are required in biscuits , cookies , pizza , Swiss rolls  manufacturing using tunnels oven with length varying from 150 ft - 300 ft  . Heat   balance of oven   shows that  product itself requires 30- 40%  for its own heating , 10 - 20 %  is required for  oven heating and balance heat  used for heating of  make up air ,oven  and losses. Oven band  have repeated cycle of heating and cooling .

Heavier Belt  requires more heating  than the lighter belt .Type of belt used in oven  impacts the energy cost of the product. So  any reduction  in the thickness  of band  would result is less energy  required for band heating .
Many  manufacturers have  switched to  lighter oven bands for energy savings .



Report by Reading bakery Systems

Imaforni Intl S.p.A - World Major Bakery Equipment Manufacturers - A Profile

Imaforni have been serving world bakery industry  for long . It has installation across the globe and  bakery equipments have been installed in numerous bakeries in world . Imaforni  have been pioneer in bakery technologies  its manufacturing expertise and  services  had made  them  world leader in bakery equipments .Established  in 1962   This  Italian  bakery  equipment brand  has established  its popularity among bakery manufacturers for better design and service .Imaforni  has installed and have equipments  in  more than  110 countries  with 170 people employed  in the company .

Equipment manufacturing  are categorised  in following section in  Imaforni Intl Spa

Bakery

Imaforni  market leading mixing and forming equipment is based on over 50 years experience of the specialist needs of high-output plant bakeries producing a wide product range. Other areas of expertise include baking, and there is specialist equipment for the production of niche products such as Pizza , swiss rolls and cookies

Hard  Sweet Biscuits / Cracker/ Soft Dough /Cookies

pic courtesy - Imaforni

Hard sweet biscuits and cracker/ soft dough / cookies  unit  have following units  such as Laminators , cutting or moulding units , gauge rolls , baking ovens ( tunnel oven s )  , Mixers , Packaging machines, depositors , oil Sprays , cooling conveyors

Muffins . layer cakes  ,Pizza and   Swiss rolls

Swiss rolls  have sponge sheets  baked into oven  with other decorating devices   which perform different functions such as  fillings , rolling , shearing   etc these rolls are then packed in hfw packing machine .

Cake plant s have  planetary  mixers with which   batter    are prepared   and placed in paper boxes and these are placed in moulds  for baking .The depositor may be made with a double head to produce two-colour products. For the production of more sophisticated products, it is also possible to position two depositors one after the other. The task of the oven is to transform the liquid material into a tasty, edible, appealing food; consistent temperature and uniform baking are essential factors for obtaining the desired lift and quality

After  Sales  Service

Imaforni   takes complete project from design to commissioning stage  from  customer . through their Aftermarket services  from Italy and regional centres .Imaforni  provides excellent support in terms of spares for their equipments such as moulds , dies , moulders and cutters  , service contracts , benchmarking , optimising ,inspection and measuring equipments.

  

Brief History
It was in 1962 when Demetrio Castello and Ugo G. Bademer put a name to their passion for the design and manufacture of industrial equipment: Imaforni was born.Today Imaforni is an international world leader, and its vast know-how has made it a landmark in terms of the reliability of its equipment and the innovation of its design.Since 1962 Imaforni has been coming out with  innovative products in field of biscuit , bread , cake  manufacturing equipment .The major competitors  for Imaforni  are  Baker Perkins , Werner Pfliederer

HQ
IMAFORNI INT'L S.p.A.
37030 Colognola ai Colli - via Strà, 158 - Z.I.
VERONA - ITALY

Phone: +39 045 617.47.11
Fax: +39 045 615.00.65
website : www.imaforni.com
Email : info.ima@imaforni.it

Best 4 Ways To Keep Your Daily Bread Fresh

An  useful article  for everyone   who  buys bread  on daily basis  . Certain  steps to keep your bread fresh .

Stale bread is tasteless bread. That is how we use to describe bread that loses its crustiness and delicious airy characteristic. So why not learn ways to keep bread fresh until dinner tonight or better yet, breakfast tomorrow? When baking your own bread or buying newly baked bread, you must remember that there are certain steps to follow to prolong its crispiness and retain its baked oven taste. Here are some good ideas.

1. Avoid wrapping warm or hot bread too soon because the hot air that would be trapped inside the packages could cause condensation and moisture. When this happens, the moisture could seep in to the other parts of the bread and make it limp or soggy.

2. When storing the bread keep it on room temperature while in paper, sealed plastic bags or airtight break box. It can last up to one week if it is on secured and clean container. Keeping the bread as well inside the fridge can prevent the molds from quickly contaminating it although other bread makers may not recommend it because accordingly if the temperature fails molds may still grow on it.


3. If you want to store bread for longer periods, wrap the loaf in foil and put it inside airtight plastic bag and keep it inside the freezer. If possible, the loaf must be whole to prevent freezer burn but if you want to cut out a slice make sure the remaining part are once again stored in the same condition.

4. Frozen bread needs thawing at room temperature. When thawing completes, warm the bread in the oven with a 350 degrees Fahrenheit for around ten minutes to make it crispy again. If there is no oven available, slices can be put into the toaster.

Maryann loves to cook and really enjoys writing about her experiences. She recently purchased a new KitchenAid toaster that does way more than what she ever imagined. The author also has a hearing impairment. This has made it quite challenging for her in the kitchen. To fix the problem, Maryann came up with a solution and would like for you to check out a review for how she never missed the timer at http://beltonehearingaids.org/beltone-touch-hearing-aid-review.

Article Source: http://EzineArticles.com/?expert=MaryAnn_Reynolds

Types of Industrial Biscuit Ovens

Various  types of biscuit ovens  are used in biscuit industry  for production of   varieties of biscuit .  Selection  parameter  for   any biscuit  oven are capacity ( which covers length ,width  and speed ) , products , baking time  and type of fuel  .Normally in bakery parlance  ovens are defined as per  width and no of  baking zones .

Biscuit ovens are mainly  classified  under  following  types

Direct gas fired

 The gas fired  oven is used  for those product  that require  great heating power . They can burn natural gas  or LPG . The gas  is mixed  with air  in a special  mixing pipe  based on  the Venturi tube  principle . In each zone  the heat at  top and bottom  can be  independently set by regulating  the two combustion  air fans which controls  the volume of gas  fed  to the  burners . A bar graph potentiometer  set by operator  can be  used to select the heat ratio between  top and bottom . Each zone is equipped with a suitable humidity  extraction system .


Indirect   radiating  cyclotherm oven

 The Indirect Gas / Diesel fired ovens  also known as  cyclotherm  oven - transfer heat  to the product   by radiation . Each zone consists of  set of tubes  at the top and bottom  of the baking  wire band  through which  the hot air  which has been previously heated  by burner flows .

At the end  of each baking  zone the hot gasses are collected  by a plenum and returned  by blowing  fan to the burner  where they  are heated  up again  to the working  temperature  and sent back  to the tube circuit . The heating  system  is there for  completely  independent  and the products  of combustion   does not  comes in contact with dough being baked . Each zone  has  extraction fan to remove humidity from  baking chambers .

Convection oven 
The convection  oven  is suitable  for baking delicate products  like cookies , wire cut  or sponge . Its baking chamber  is constituted  by a plenum  duct positioned  on the top and bottom  of the baking wire band  where hot air is  gently  blown out of  properly  designed  slats  and comes  in  contact  with the dough . The heat transfer  is mainly by convection . The convection  type of oven can be  direct  or indirect . In those cases  where the available fuel  is natural gas or lpg  and the reduction  of baking time is a necessity the direct convection  is the  correct choice .  In the  In direct   convection type of  oven  the  air is heated  up by passing through  a dedicated  heat exchanger  hence  baking  never comes into contact  with the dough .Humidity  is removed through extraction fans in each zone .

 

Hybrid  Oven

Hybrid ovens are those  ovens which have combination of any of the above types of ovens.  Sections are divided  into different type of heating  systems , depending upon  product and its baking  requirement .
  


Electric  Oven

Electric ovens  are  not so popular with  manufacturers due to low cost of lpg,cng or diesel as compared to  electricity . Oven  consist of electric heater s  which  en capsuled into radiating pipes  . These are then set  for set temperatures by thermostats .

Biscuit Production Line

Biscuit production line consists of following equipments with brief  description

Mixers
All  ingredients are mixed into mixers  to prepare  dough  with desired characteristics . Normally two stage mixing is done  in biscuit production One with rapid slow speed and second stage with rapid speed hence one select a dual speed mixer .

Dough Elevator or Dough Tipper

Dough bowl  are either taken to tippers where dough is decanted into mixer bowl  which is beneath the tipper at level lower  to the tipper  or  dough bowl is  carried to certain height  and then tilted to decant the bowl into laminator hopper .

Dough Laminator

Laminator main function is to reduce the  mass of dough into uniform sheet or laminate for further reduction in gauge roll . Laminators have sets of roller where this dough is acted upon  and are converted into dough sheet .

Gauge Rolls

These gauge rolls have set of cylindrical rollers which rotates in reverse direction so as to  give  push to the next gauge rolls . Three stand to four stand of gauge rolls are used in normal biscuit  production line . Speed of rolls ae set as per the baking time and increases  as we proceed further .

Moulding /or  Cutter Unit

These are equipment  which cuts the dough sheet into desired shape and size . Plant out put are calculated as per the design of the moulder or cutter . These cutters or moulders have dies , cups or inserts which are fixed on the cavities or  surface of the moulder or cutter .
Now days engraved moulders and cutters are available . Moulders are now designed in rings instead of single piece which helps in maintenance or changing damaged cups .

Moulder are used for short dough  where as cutters are used for hard dough variety

Scrap return conveyor

These conveyors  returns the  scrap dough back to mixers which are again used for production thus minimising waste .

Swivel Panner
Swivel panner  is  installed at the feed end of oven where it centres the dough piece entrance on baking oven band  it has swivel arrangement on which it balances the  web or centres the web  so that wet dough pieces enter s oven in straight line .

Baking Oven

Dough pieces then enters oven  and travels on wire band for baking . Burners generates heat which is circulated through ducts or pipelines  to bake wet  dough pieces . length and width of oven are designed as per the capacity required . Oven speed is adjusted as per the standards baking time for particular variety


Stripper Conveyor

Stripper conveyors are provided  at  the delivery end of oven so that  baked biscuit are cooled and doest not come into contact of any surface when hot . Stripper conveyors has wire mesh which carries these hot baked biscuit .


Cooling Conveyor

These conveyors  are provided in biscuit production line to   bring down temperature of   hot biscuits which comes out from oven . normally they 1.5 -2 times of  oven length .


Magnetic Stacker

Stacker are used to  distributes and   arrange biscuits  in a line and are thus could be stacked easily for packing process . These biscuits  are made to pass of plates which acts as guides which makes these biscuits to fall into space between the guides .


Packing Table

Biscuit s travels into guidelines on packing table where either they are fed into  into  packing machine automatically or are fed into feeding chutes  manually by operators .


Packing Machine
Biscuits are fed into packing  machine for packaging   there are various types of biscuit packing such as pile type , on the edge  and cream sandwich type . Horizontal flow wrap machines are  mostly used to pack with flexible packaging .

Biscuit  Process Flow Diagram 
Bread Process  Flow  Diagram 
Accesories & Additional Equipments For  Biscuit Production

Cookies Production Line Equipments And Process

Cookies  production line  process  uses  different configuration  for variety of products  with  following  equipments  apart from ovens , mixers and packing machines .

Major  process used in cookie production line are  -  wire cutting , depositing  and rotary moulding

Wire  Cutting  have several  different method  of cookies production . These categories  of products can be manufactured  starting from  a single machine .The basic machine  consists  of  two grooved rolls which extrude  the dough  through sets  of dies in order  to give  the dough pieces their shape .  A filler block  is inserted  between the  rolls  and  the die plate  in order to equalise  dough distribution  across the width  and provide the optimum  weight control . A wire cut mechanism  can be added  for the production  of plain wire cuts or products with inclusions. Rout Press products  are cut by means  of a guillotine  cutter positioned  before or after the oven ,depending upon the type of final product .By adding the crimping device  soft centred cookies can  be formed  where the centre filling  can be jam or cream .

Options in wire cutting

Plain wire cut
Wire cut with inclusion
Two  color dough
Soft centre
Fruit Bars

Depositing  consist of head  which have  pair of grooved  rolls which evenly  feed the  dough to set of dosing  pumps positioned underneath. The one pump one nozzle  concept ensure  uniformity of weight across the width .The machine is fully servo controlled  movement of heads are driven independent motors . Depositors can have wire cut mechanism  attached  or  a rotating nozzle mechanism can be added  in order to produce swirl or twisted dough piece. Jam depositor can also fitted for  cookies product flexibility.

Rotary Moulding  consists  of  set of moulder , pressure roller  and   extraction  roller  which  releases the cookies with help of knife . Moulder s can have  cups of  different shapes  and size . Moulding process are suitable for high volume production with low baking time .Most of the manufacturers integrate moulding with  hard dough   cutter variety .


Biscuit 

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Bakery Equipments - Rusk Manufacturing Equipments

Rusk s  are bread baked twice . This toasted  bread are popular in many countries  and people prefer to have it as tea time snacks  as well as  nourishing food for children .

Rusk has advantage of shelf life  as it can stored for longer time . Rusk are available in many shape and sizes  and flavours .

The Process of Rusk manufacturing starts  with  dough preparation in spiral mixer or kneader . followed by  dough feed and moulding . The dough is then  proofed  and baked in tin moulds .Once the baking is completed then these bread bars are cooled and then cut into slices .These slices are then  toasted  in a secondary baking process  and conveyed for packaging .

Following equipments  are used in Rusk Manufacturing

• Spiral Mixers
• Dough Divider
• Hander Up ( coned shaped moulder )
• Inter prover
• Moulding
• Final Prover
• Baking oven  or Tunnel oven
• Bread Depanner
• Bread Cooling
• Bread Slicer
• Toast Oven
• Product stacking
• Packing Machine

More on  bakery  production  equipments

Biscuit  production line
Bread production line 
Cookies  production line
Wafer biscuit production line

Swing Tray Baking Oven s

In Bread manufacturing process baking oven is the major equipment. There are various baking ovens for bread manufacturing ,for any higher capacities manufacturers often opt for Swing tray baking ovens .Other model for baking oven for higher volumes of bread production is contray ovens .

Swing Trays main drive moves sprockets and chain with which the racks are  hinged with the chain and this tray swings both ways .These racks hold bread moulds  and carry them  to complete the baking cycle

Burners can be of ldo ( diesel type ) or cng ( gas type ) . hot air is circulated through circulating fan in headers either through top and bottom headers or middle and bottom headers .

  

Swing tray ovens can be designed for 5000 – 50000 loafs per day capacity.

  

Some of the features in Swing tray Ovens

• Preferred for higher volumes
• Oven chain can be hand-cranked in an emergency  
• The tray's movement is intermittent and controlled by a digital timer  
• Insulated for maximum fuel-efficiency  
• Flue gas does not come in contact with food item being baked  
• Imparts solid top and bottom heat to loaves under baking for uniform results across the length of the tray  
• Lidding and Unlidding is automatic in swing tray ovens  
• Requires a larger area than other baking oven for the same capacity 
• Safety Explosion doors are provided as safety against any explosion

Types Of Baking Oven

Baking ovens are major equipment  for  any bakery process  . Major function of baking oven is to  heat the wet dough ,batter  to  a temperature  where it becomes  baked with desired texture and taste . Baking removes  the moisture which helps in improving shelf life of the baked products plus it kills any microbes  in the dough at a higher temperature .Accessories to baking oven are  circulating fan , steam extraction , chimneys , safety explosion doors , fire tube , burners , drive ,temperature controller and indicators , fuel system with  baking moulds  and wire bands.Bakery ovens selection also take dimensions  into consideration such as height ,width , weight , chimney dimensions , foundation method  , electrical wiring and automation.Types of oven used in bakery are classified on several  factors .

Baking Ovens  are  of various types used for baking breads , cookies , biscuits , cakes ,pizza and cream rolls

Types of oven for baking  can be classified by

Physical  Characteristics

• Rack  Oven / Deck Oven
• Rotary Rack oven
• Travelling  Oven
• Tunnel  Ovens
• Swing Tray Ovens
• Con Tray  Ovens
• Manual Loading
• Automatic Loading

Heating

• Direct  Heating ovens
• Indirect  Heating Ovens
• Hybrid Ovens

Loading

• Top  Loading Ovens
• Front Loading

Fuel  Used

• Diesel  Ovens
• Gas Ovens
• Electric Ovens
• Infra red

Wire Bands

• Articulated Wire  bands
• Flat Steel bands
• Modular bands

Length or Width

• 1.5 mtr  Band width Oven
• 1.2mtr Band width Oven
• 1.0 mtr Band width Oven
• 0.8 mtr Band width Oven
• 4/5/6/7/8 Zone Ovens

As Per Design

• Mark III Oven
• TRP   Ovens
• Mark II  Ovens

Tension  Arrangement

• Pneumatic
• Mechanical

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What Are Different Types Of Baking Bands In Travelling Ovens

Travelling oven Or Conveyor ovens  consist s of Bands which travels  through the oven with the product to complete the baking cycle of the product .These bands are kept on feed end and delivery end drums  and the tension is provided either by weights or pneumatic pressure .Drive is given through motors to the drum .  High Temperature  elongates the band  the tension provided by weight or pneumatic pressure keeps the band from falling .

Several type of Wire bands are  used as per the application

1. Articulated Wire Mesh  : These kind   wire mesh  are mostly  are used in biscuit ovens  and biscuit manufacturing . Wire mesh  specifications covers.

Length x Width

SWG : 16/18/22

Mesh Type =  Z -47

Sides Welded Or Open

S.S or M.S

These  Wire Mesh are joined together  with  spiral links  provided by the wire band manufacturers. Good wire band can run for at least 5- 6 years . Most of the  oven manufacturers  source it from wire band manufacturers . Cleaning requires scrubbing band by mechanical means or putting of  bees  wax to melt on the surface of wire mesh which carries  dust along with it .


2. Flat Steel Band :  These are used in traveling ovens which uses  batter  or  viscous  dough for  baking . These flat bands made of  Stainless Steel  mostly used for products like Cookies ,  Swiss Rolls  and Cakes .
Flat bands are ordered as following specs. Costlier than Wire mesh Bands . Cleaning consume large amount water .

Thickness ( SWG)
Length xWidth



3. Modular Type Wire Mesh  :  These are baking band on which  either bread/buns/Rusk  are kept directly on the  modular band . The bands carries these mould or  baking trays through  baking oven . Small bakeries normally opt these kind of traveling oven.


Tracking of band   occurs due to tensioning   and can be adjusted through adjusting feed or delivery drums.

Weishaupt Burners For Bakery Ovens

Burners used in ovens plays crucial role in energy efficiency and baking . New bruners have been introduced by bakery oven manufacutrers .One of the most burner used in bread , biscuit and   cake  plants are weishaupt high pressure burners .

Advantage of  these burners over conventional burners are

• Easy to install and dismantle
• Energy savings  as these have  compact blower installed in burner body hence no requirement of secondary air  blowers .
• Safe operations
• Less polluting
• Smart Operations
• Less maintenance
• Dual fuel mode

Product Features

Reliable, efficient and universal in application: Weishaupt´s new monarch® burner series embody the Weishaupt virtues of exemplary low emissions and robust equipment for lastingly reliable operation that Weishaupt customers have come to expect. Thanks to the digital combustion management – incorporated as standard – installation, adjustment, operation and servicing of the new Weishaupt monarch® burners are easier and more precise than ever.- WM series

•Outstanding price-performance ratio: Digital technology, a modular system and the most up-to-date combustion technologies make the Weishaupt monarch® a sound economic investment all round.

•Great versatility: Burners from the Weishaupt monarch range fire hot water boilers, steam boilers and modern high-capacity boilers between 183,000 BTU/hr and 19,350,000 BTU/hr

•User-friendly concept: All components, such as the fuel and air control system, are clearly arranged and easily accessible.

•Spatially variable: Burners can be hinged open to the left or right.

•Easy installation: All components are connected with plugs and sockets.

•Particularly quiet operation: An innovative fan unit and aerodynamically arranged air components minimise the amount of noise produced.

•Fuel: Weishaupt oil and dual fuel burners are suitable for use with #2 light oil and low sulphur oil, as well as #2 light oil containing up to 10% bio components, fuel B5 and B10.
 
Source : http://www.weishaupt-corp.com/

Temperature Profile for Biscuits In An Oven

 Wire Band Biscuit Oven s have  several  heating zones each zones having specific action on biscuits

Heating  Zones

Maximum Heat energy is utilised here to bake  wet dough pieces  as moisture content is higher here . Fuel consumed at this zone is maximum as  load here is of wet dough pieces .



Baking Zones

Biscuits when partially baked travels  to Baking zones here biscuits are subjected to higher temperatures to  complete the baking  and make it crisp .



Coloring Zones

Coloring Zone s function is to maintain the heat and add color to baked biscuit  the dark brownish color or light brownish colors are achieved here as per the variety of biscuit.

Safety Standards For Bakery Equipment Under OSHA

OSHA ( occupational safety  and  health  administration ) has stipulated certain guidelines for bakery  equipment .These are essential for plant personnel safety  and  gmps

These Standards comes under OSHA
Part Number: 1910


• Part Title: Occupational Safety and Health Standards

• Subpart: R

• Subpart Title: Special Industries

• Standard Number: 1910.263

• Title: Bakery equipment

 



General requirements -


Application. The requirements of this section shall apply to the design, installation, operation and maintenance of machinery and equipment used within a bakery.

General machine guarding.

Gears. All gears shall be completely enclosed regardless of location.


Sprockets and V-belt drives. Sprockets and V-belt drives located within reach from platforms or passageways or located within 8 feet 6 inches from the floor shall be completely enclosed.


Lubrication. Where machinery must be lubricated while in motion, stationary lubrication fittings inside a machine shall be provided with extension piping to a point of safety so that the employee will not have to reach into any dangerous part of the machine when lubricating.


Hot pipes. Exposed hot water and steam pipes shall be covered with insulating material wherever necessary to protect employee from contact.



Flour-handling equipment -


General requirements for flour handling.

Wherever any of the various pieces of apparatus comprising a flour-handling system are run in electrical unity with one another the following safeguards shall apply:

Wherever a flour-handling system is of such size that the beginning of its operation is far remote from its final delivery end, all electric motors operating each apparatus comprising this system shall be controlled at each of two points, one located at each remote end, either of which will stop all motors.


Control circuits for magnetic controllers shall be so arranged that the opening of any one of several limit switches, which may be on an individual unit, will serve to deenergize all of the motors of that unit.


Bag chutes and bag lifts (bag-arm elevators).



Bag chutes (gravity chutes for handling flour bags) shall be so designed so as to keep to a minimum the speed of flour bags. If the chute inclines more than 30 deg. from the horizontal, there shall be an upturn at the lower end of the chute to slow down the bags.



Bag-arm elevators with manual takeoff shall be designed to operate at a capacity not exceeding seven bags per minute. The arms on the conveyor chain shall be so spaced as to obtain the full capacity of the elevator with the lowest possible chain speed. There shall be an electric limit switch at the unloading end of the bag-arm elevator so installed as to automatically stop the conveyor chain if any bag fails to clear the conveyor arms.


Man lifts shall be prohibited in bakeries. Bag or barrel lifts shall not be used as man lifts.


Dumpbin and blender.


All dumpbin and blender hoods shall be of sufficient capacity to prevent circulation of flour dust outside the hoods.


All dumpbins shall be of a suitable height from floor to enable the operator to dump flour from bags, without causing undue strain or fatigue. Where the edge of any bin is more than 24 inches above the flour, a bag rest step shall be provided.


A control device for stopping the dumpbin and blender shall be provided close to the normal location of the operator.


Storage bins.


Storage bins shall be provided with gaskets and locks or latches to keep the cover closed, or other equivalent devices in order to insure the dust tightness of the cover. Covers at openings where an employee may enter the bin shall also be provided with a hasp and a lock, so located that the employee may lock the cover in the open position whenever it is necessary to enter the bin.




Storage bins where the side is more than 5 feet in depth shall be provided with standard stationary safety ladders, both inside and outside, to reach from floor level to top of bin and from top of bin to inside bottom, keeping the ladder end away from the moving screw conveyor.


The main entrance cover of large storage bins located at the interior exit ladder shall be provided with an electric interlock for motors operating both feed and unloading screw, so that these motors cannot operate while the cover is open.


Screw conveyors.


The covers of all screw conveyors shall be made removable in convenient sections, held on with stationary clamps located at proper intervals keeping all covers dust-tight. Where drop or hinged bottom sections are provided this provision shall not apply.



Sifters.

Enclosures of all types of flour sifters shall be so constructed that they are dust-tight but readily accessible for interior inspection.


Flour scales.
Traveling or track-type flour scales shall be equipped with bar handles for moving same. The bar should be at least 1 inch in diameter and well away from trolley track wheels.



Mixers -


Horizontal dough mixers.

Mixers with external power application shall have all belts, chains, gears, pulleys, sprockets, clutches, and other moving parts completely enclosed.


Each mixer shall be equipped with an individual motor and control, and with a conveniently located manual switch to prevent the mixer from being started in the usual manner while the machine is being serviced and cleaned.


All electrical control stations shall be so located that the operator must be in full view of the bowl in its open position. No duplication of such controls other than a stop switch shall be permitted.


All mixers with power and manual dumping arrangements shall be equipped with safety devices which shall:

Engage both hands of the operator, when the agitator is in motion under power, and while the bowl is opened more than one-fifth of its total opening.


Prevent the agitator from being started, while the bowl is more than one-fifth open, without engaging both hands of the operator;


Every mixer shall be equipped with a full enclosure over the bowl which is closed at all times while the agitator is in motion. Only minor openings in this enclosure, such as ingredient doors, flour inlets, etc., each representing less than 1 1/2 square feet in area, shall be capable of being opened while the mixer is in operation.



Overhead covers or doors which are subject to accidental closure shall be counterbalanced to remain in an open position or provided with means to hold them open until positively released by the operator.

valves and controls to regulate the coolant in mixer jackets shall be located so as to permit access by the operator without jeopardizing his safety.

Vertical mixers.

vertical mixers shall comply with paragraphs mentioned above for horizontal mixers

Bowl locking devices shall be of a positive type which require the attention of the operator for unlocking.


Devices shall be made available for moving bowls weighing more than 80 pounds, with contents, into and out of the mixing position on the machine.


Dividers.

Rear of divider. The back of the divider shall have a complete cover to enclose all of the moving parts, or each individual part shall be enclosed or guarded to remove the separate hazards. The rear cover shall be provided with a limit switch in order that the machine cannot operate when this cover is open. The guard on the back shall be hinged so that it cannot be completely removed and if a catch or brace is provided for holding the cover open, it shall be designed so that it will not release due to vibrations or minor bumping whereby the cover may drop on an employee.


Moulders -


Hoppers. Mechanical feed moulders shall be provided with hoppers so designed and connected to the proofer that an employee's hands cannot get into the hopper where they will come in contact with the in-running rolls.



Hand-fed moulders. Hand-fed moulders shall be provided with a belt-feed device or the hopper shall be extended high enough so that the hands of the operator cannot get into the feed rolls. The top edge of such a hopper shall be well rounded to prevent injury when it is struck or bumped by the employee's hand.



Stopping devices. There shall be a stopping device within easy reach of the operator who feeds the moulder and another stopping device within the reach of the employee taking the dough away from the moulder.




Manually fed dough brakes -



Top-roll protection. The top roll shall be protected by a heavy gage metal shield extending over the roll to go within 6 inches of the hopper bottom board. The shield may be perforated to permit observation of the dough entering the rolls.




Emergency stop bar - An emergency stop bar shall be provided, and so located that the body of the operator will press against the bar if the operator slips and falls toward the rolls, or if the operator gets his hand caught in the rolls. The bar shall apply the body pressure to open positively a circuit that will deenergize the drive motor. In addition, a brake which is inherently self-engaging by requiring power or force from an external source to cause disengagement shall be activated at the same time causing the rolls to stop instantly. The emergency stop bar shall be checked for proper operation every 30 days.



Miscellaneous equipment -

Proof boxes. All door locks shall be operable both from within and outside the box. Guide rails shall be installed to center the rack as it enters, passes through, and leaves the proof box.



Fermentation room. Fermentation room doors shall have nonshatterable wire glass or plastic panels for vision through doors.


Troughs. Troughs shall be mounted on antifriction bearing casters thus making it possible for the operator to move and direct the motion of the trough with a minimum of effort.




Hand trucks.
Casters shall be set back from corners to be out of the way of toes and heels, but not far enough back to cause the truck to be unstable.

A lock or other device shall be provided to hold the handle in vertical position when the truck is not in use.


Lift trucks. A lock or other device shall be provided to hold the handle in vertical position when the truck is not in use.


Racks.


Racks shall be equipped with handles so located with reference to the frame of the rack that no part of the operator's hands extends beyond the outer edge of the frame when holding onto the handles.


Antifriction bearing casters shall be used to give the operator better control of the rack

Conveyors.


Wherever a conveyor passes over a main aisleway, regularly occupied work area, or passageway, the underside of the conveyor shall be completely enclosed to prevent broken chains or other material from falling in the passageway.


Stop bumpers shall be installed on all delivery ends of conveyors, wherever manual removal of the product carried is practiced.


Where hazard of getting caught exists a sufficient number of stop buttons shall be provided to enable quick stopping of the conveyor.


Ingredient premixers, emulsifiers, etc.
All top openings shall be provided with covers attached to the machines. These covers should be so arranged and interlocked that power will be shut off whenever the cover is opened to a point where the operator's fingers might come in contact with the beaters.
Chain tackle.

All chain tackle shall be marked prominently, permanently, and legibly with maximum load capacity.
All chain tackle shall be marked permanently and legibly with minimum support specification.

Safety hooks shall be used.

Trough hoists, etc


All hoists shall be marked prominently, permanently, and legibly with maximum load capacity.


All hoists shall be marked permanently and legibly with minimum support specifications.


Safety catches shall be provided for the chain so that the chain will hold the load in any position.


Safety hooks shall be used.

Air-conditioning units.

On large units with doors to chambers large enough to be entered, all door locks shall be operable from both inside and outside.



Pan washing tanks.

The surface of the floor of the working platform shall be maintained in nonslip condition


Power ventilated exhaust hoods shall be provided over the tanks.

Bread coolers, rack type.


All door locks shall be operable from both within and outside the cooler.


Doughnut machines. Separate flues shall be provided, (i) for venting vapors from the frying section, and (ii) for venting products of combustion from the combustion chamber used to heat the fat.


Open fat kettles.


The floor around kettles shall be maintained in nonslip condition.

The top of the kettle shall be not less than 36 inches above floor or working level.


Steam kettles.
Positive locking devices shall be provided to hold kettles in the desired position.

Kettles with steam jackets shall be provided with safety valves in accordance with the ASME Pressure Vessel Code, Section VIII
Slicers and wrappers.
Slicers.
The cover over the knife head of reciprocating-blade slicers shall be provided with an interlocking arrangement so that the machine cannot operate unless the cover is in place.


On slicers with endless band knives, each motor shall be equipped with a magnet brake which operates whenever the motor is not energized. Each door, panel, or other point of access to the cutting blades shall be arranged by means of mechanical or electric interlocks so that the motor will be deenergized if all such access doors, panels, or access points are not closed.



When it is necessary to sharpen slicer blades on the machine, a barrier shall be provided leaving only sufficient opening for the sharpening stone to reach the knife blades.

Slicer wrapper conditions.
Mechanical control levers for starting and stopping both slicing machine conveyors and wrapping machines shall be extended or so located that an operator in one location can control both machines. Such levers should be provided wherever necessary, but these should be so arranged that there is only one station capable of starting the wrapping machine and conveyor assembly, and this starting station should be so arranged or guarded as to prevent accidental starting. The electric control station for starting and stopping the electric motor driving the wrapping machine and conveyor should be located near the clutch starting lever.

Wrappers.
Electrical heaters on wrappers shall be protected by a cover plate properly separated or insulated from the heaters in order that accidental contact with this cover plate will not cause a burn to the operator.

Biscuit and cracker equipment -

Meal, peanut, and fig grinders.


If the hopper is removable it shall be provided with an electric interlock so that the machine cannot be put in operation when the hopper is removed.


Where grid guards cannot be used, feed conveyors to hoppers, or baffle-type hoppers, shall be provided. Hoppers in such cases shall be enclosed and provided with hinged covers, and equipped with electric interlock to prevent operation of the machine with the cover open.


Sugar and spice pulverizers.



All drive belts used in connection with sugar and spice pulverizers shall be grounded by means of metal combs or other effective means of removing static electricity. All pulverizing of sugar or spice grinding shall be done in accordance with NFPA 62-1967 (Standard for Dust Hazards of Sugar and Cocoa) and NFPA 656-1959 (Standard for Dust Hazards in Spice Grinding Plants)



Magnetic separators shall be provided to reduce fire and explosion hazards.

Cheese, fruit, and food cutters. These machines shall be protected in accordance with the requirement



Reversible dough brakes. Reversible brakes shall be provided with a guard or tripping mechanism on each side of the rolls. These guards shall be so arranged as to stop the machine or reverse the direction of the rolls so that they are outrunning if the guard is moved by contact of the operator.



Cross-roll brakes. Cross-roll brakes shall be provided with guards that are similar in number and equal in effectiveness to guards on hand-fed brakes.

Box- and roll-type dough sheeters.


Hoppers for sheeters shall have an automatic stop bar or automatic stopping device along the back edge of the hopper. If construction does not permit location at the back edge, the automatic stop bar or automatic stopping device shall be located where it will be most effective to accomplish the desired protection.



Rotary, die machines, pretzel rolling, and pretzel-stick extruding machines. Dough hoppers shall have the entire opening protected with substantial grid-type guards to prevent the employee from getting his hands caught in moving parts, or the hopper shall be extended high enough so that the operator's hands cannot get into moving parts.



Pan cooling towers.

Where pan cooling towers extend to two or more floors, a lockout switch shall be provided on each floor in order that mechanics working on the tower may positively lock the mechanism against starting. Only one start switch shall be used in the motor control circuit.



Chocolate melting, refining, and mixing kettles. Each kettle shall be provided with a cover to enclose the top of the kettle. The bottom outlet of each kettle shall be of such size and shape that the operator cannot reach in to touch the revolving paddle or come in contact with the shear point between the paddle and the side of the kette






Peanut cooling trucks. Mechanically operated peanut cooling trucks shall have a grid-type cover over the entire top.


Ovens



General location.

Ovens shall be located so that possible fire or explosion will not expose groups of persons to possible injury. For this reason ovens shall not adjoin lockers, lunch or sales rooms, main passageways, or exits.



Safeguards of mechanical parts.

Emergency stop buttons shall be provided on mechanical ovens near the point where operators are stationed.


All piping at ovens shall be tested to be gastight.


Main shutoff valves, operable separately from any automatic valve, shall be provided to permit turning off the fuel or steam in case of an emergency.



Main shutoff valves shall be located so that explosions, fires, etc. will not prevent access to these valves.



Main shutoff valves shall be locked in the closed position when men must enter the oven or when the oven is not in service.



Electrical heating equipment.


Main disconnect switch or circuit breaker shall be provided. This switch or circuit breaker shall be so located that it can be reached quickly and safely. The main switch or circuit breaker shall have provisions for locking it in the open position if any work on the electrical equipment or inside the oven must be performed.


General requirements.

Protecting devices shall be properly maintained and kept in working order.


All safety devices on ovens shall be inspected at intervals of not less than twice a month by an especially appointed, properly instructed bakery employee, and not less than once a year by representatives of the oven manufacturers.


Protection of gas pilot lights shall be provided when it is impracticable to protect the main flame of the burner and where the pilot flame cannot contact the flame electrode without being in the path of the main flame of the burner. Failure of any gas pilot shall automatically shut off the fuel supply to the burner.


Ovens with multiple burners shall be equipped with individual atmospheric pilot lights where there is sufficient secondary air in the baking chamber and where gas is available; or else each burner shall be equipped with an electric spark-type ignition device.


Burners of a capacity exceeding 150,000 B.t.u. per hour equipped with electric ignition shall be protected in addition by quick-acting combustion safeguards.




The high-tension current for any electric spark-type ignition device shall originate in a power supply line which is interlocked with the fuel supply for the oven in such a way that in case of current failure both the source of electricity to the high-tension circuits and the fuel supply shall be turned off simultaneously.


Combustion safeguards used in connection with electric ignition systems on ovens shall be so designed as to prevent an explosive mixture from accumulating inside the oven before ignition has taken place.



When fuel is supplied and used at line pressure, safety shutoff valves shall be provided in the fuel line leading to the burner.


When fuel is supplied in excess of line pressure, safety shutoff valves shall be provided in the fuel line leading to the burners, unless the fuel supply lines are equipped with other automatic valves which will prevent the flow of fuel when the compressing equipment is stopped.



The safety shutoff valve shall be positively tight and shall be tested at least twice monthly.


A safety shutoff valve shall require manual operation for reopening after it has closed, or the electric circuit shall be so arranged that it will require a manual operation for reopening the safety shutoff valve.


Manual reset-type safety shutoff valves shall be so arranged that they cannot be locked in an open position by external means.

Where blowers are used for supplying the air for combustion the safety shutoff valve shall be interlocked so that it will close in case of air failure.

Where gas or electric ignition is used, the safety shutoff valve shall close in case of ignition failure. On burners equipped with combustion safeguards, the valve shall close in case of burner flame failure.



One main, manually operated, fuel shutoff valve shall be provided on each oven, and shall be located ahead of all other valves in the system.

All individual gas or oil burners with a heating capacity over 150,000 B.t.u. per hour shall be protected by a safeguard which is actuated by the flame and which will react to flame failure in a time interval not to exceed 2 seconds. All safeguards, once having shut down a gas or oil burner, shall require manual resetting and starting of the burner or burners.


Any space in an oven (except direct fired ovens) which could be filled with an explosive mixture shall be protected by explosion vents. Explosion vents shall be made of minimum weight consistent with adequate insulation.

Explosion doors which have a substantial weight shall be attached by chains or similar means to prevent flying parts from injuring the personnel in case of an explosion.
Where explosion vents are so located that flying parts or gases might endanger the personnel working on or near the oven, internal or external protecting means shall be provided in the form of heavily constructed shields or deflectors made from noncombustible material.

Specifically exempted from the provisions of paragraph paragraph (l)(8)(viii) of this section are heating systems on ovens in which the fuel is admitted only to enclosed spaces which shall have been tested to prove that their construction will resist repeated explosions without deformation are exempt from the requirements of parag


Where the gas supply pressure is substantially higher than that at which the burners of an oven are designed to operate, a gas pressure regulator shall be employed.



relief valve shall be placed on the outlet side of gas pressure regulators where gas is supplied at high pressure. The discharge from this valve shall be piped to the outside of the building.



Direct-fired ovens.


Direct-fired ovens shall be safeguarded against failure of fuel, air, or ignition.


To prevent the possible accumulation of explosive gases from being ignited after a shutdown, all direct-fired ovens with a heating capacity over 150,000 B.t.u. per hour shall be ventilated before the ignition system, combustion air blower, and the fuel can be turned on. The preventilation shall insure at least four complete changes of atmosphere in the baking chamber by discharging the oven atmosphere to the outside of the building and entraining fresh air into it. The preventilation shall be repeated whenever the heating equipment is shut down by a safety device.

Direct recirculating ovens.

Each circulating fan in direct recirculating ovens shall be interconnected with the burner in such a manner that the fuel is shut off by a safety valve when the fan is not running.


The flame of the burner or burners in direct recirculating ovens shall be protected by a quick-acting flame-sensitive safeguard which will automatically shut off the fuel supply in case of burner failure.


Indirect recirculating ovens.

Duct systems (in ovens) operating under pressure shall be tested for tightness in the initial starting of the oven and also at intervals not farther apart than 6 months.


Source : OSHA Manual