Abstract
The control of the baking process is described for direct gas-fired, indirect radiant, convection and electric ovens. Temperature control of the top and bottom temperature in each zone is described. The temperature is monitored by thermocouples connected to automatic controllers using PID control loop feedback system. The heat input from the burners is controlled by varying the air pressure which mixes with gas before combustion. Control of baking time by adjusting the speed of the conveyor. The conveyor is driven by a variable-speed AC motor. An emergency system will operate to empty the oven of the product in the event of a power failure. Control of the extraction of moisture from the dough pieces in the baking chamber is through a fan and flue in each oven zone. The system may use dampers or variable-speed fans. Control of product colour with lateral control adjustment to ensure even colour and moisture content of products across the width of the oven. The oven control system may be by a PLC with HMI or hard-wired control panels.
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