Indirect and Direct Impingement Ovens

Versatile and flexible concept

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.

Principal description

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.

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Applications

SENIUS oven benefits

Efficient and fast heat transfer with no flash heat
Uniform colouring and humidity
Simple operation with fast change over and full repeatability
Hygienic design with large one grip cleaning doors and inspection hatches.
Unique belt tracking system for reliable transport and good indexing of products
Low and compact design, easy to access in- and outside.
Special Direct Impingement Oven is available where the combustion gas is lead to the baking air for optimized usage of the energy and moisture from the burner flames.
Wash down / USDA ovens are available with the required stainless steel inside the oven and with sloped drain bottom.