The versatile and flexible concept of the impingement oven is the right solution for most products and provides the baker with the optimal possibilities to adjust and optimize the baking profile fast and reliably for each product. The oven is equipped with multiple zones, and each zone consist of a number of 2m. long sections. The baking belt is chosen to suit the specific product’s process requirements.
The working principle is indirect air impingement, an optimization of the well known convection principle. The heat from the gas burner is exchanged in the heat exchanger above the baking chamber. The baking air is not mixed with the combustion air. Direct Impingement ovens are also available, where combustion air is circulated in the baking chamber.