Modular ovens designed for ramped up production
modular form to meet the demand for bakery production on a larger
scale.
Like the rest of the food industry bakery companies are ramping up the scale and speed of their production to drive gains in efficiency and lower operating costs.
The new series also offers food makers the choice of using gas or fuel, or both, when making products, allowing plants the flexibility of using the cheapest and most efficient method at the time.
The first indirectly heated convection oven was designed by Meincke in 1975. The new series of ovens have modules built in two meter lengths. The ovens offer two types of heating modules rangingfrom 150 kW to 350 KW.
The standard modules and the heating modules are being built together to form independent heating zones. Meincke says it has improved air flow to the oven making it more efficient and helping tocut the amount of fuel needed.
A new direct gas fired oven is built out of the same two metre modules as the convection oven. This version can be used as a full direct gas fired oven or it can be combined with the convectionoven to form a hybrid oven.
All ovens are controlled through software and a colour screen with a graphic interface.
