A hybrid combination of the Direct Gas Fired oven and the Impingement Oven is desired by some bakeries, to bake their products to full perfection. The Direct Gas Fired concept is usually chosen in the first part of the oven line to bake with more moisture and higher temperature in the first part of the baking profile. The baking belt naturally runs through the entire oven length, and the oven controls takes care of the full baking line. To save energy for heating up the baking belt, the return belt can run through the lower part of the baking chamber.
This oven is a hybrid of the Direct Fired ribbon gas burners in the first zones and thereafter the well known convection principle, indirect or direct impingement air.