Hybrid DGF and Impingement Ovens

Versatile and Flexible Concept

Some bakeries request a hybrid combination of the Direct Gas Fired tunnel oven and the Impingement tunnel oven to achieve the perfect bake for their products.

The Direct Gas Fired concept is typically employed at the start of the oven line to introduce higher temperatures and more moisture during the initial phase of the baking profile.

The baking belt seamlessly runs the entire length of the oven, with the oven controls managing the entire baking process. To conserve the energy required to heat the baking belt, the return belt can pass through the lower part of the baking chamber.

Principal Description

This oven represents a hybrid solution, featuring Direct Fired ribbon gas burners in the initial zones, followed by the well-established convection principle, either indirect or direct impingement air.

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Applications

SENIUS Tunnel Oven Benefits

Efficient and rapid heat transfer without flash heating.
Uniform coloring and humidity.
User-friendly operation with quick changeovers and full repeatability.
Hygienic design, featuring large one-grip cleaning doors and inspection hatches.
A unique belt tracking system for dependable transport and precise product positioning.
Compact, low-profile design for easy access both inside and outside the oven.
A special Direct Impingement Oven option is available, directing combustion gas into the baking air for optimized utilization of energy and moisture from the burner flames.
Wash down/USDA-compliant ovens are available, featuring stainless steel interiors and sloped drain bottoms as needed.