Abstract

This chapter explores the main considerations in specifying and constructing a direct gas-fired (DGF) oven. The gas system is described in detail. DGF ovens use ‘ribbon’ burners installed above and below the oven band. A gas/air mixture is fed to the burner tube and burns on a special strip of corrugated or woven stainless steel. Moisture from the dough pieces may be extracted from the baking chamber in each zone. A description is given for the temperature control zone for each oven zone with details of the equipment: thermocouples and temperature controllers. The features of the main oven control panel and the zone controls panels are given.

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