Content

Send Us Feedback

Interactive Technology Portal
From Food Tech Innovation Portal

Pilot scale stone belt infrared conveyor oven for baking applications

Identification of Facility
TitlePilot scale stone belt infrared conveyor oven for baking applications
Key wordsInfrared, Stone oven, Pilot, Baking, Bread, Preheating, Energy efficiency
Latest version2015/12/10
ManufacturerIrcon
DescriptionThis pilot scale oven is designed for energy efficient baking using shortwave infrared emitters to heat a stone conveyor belt. The oven is a one-of-kind prototype utilizing this innovative heating technology. It is built specifically for testing and demonstration purposes and therefore process parameters can be varied over a wide range. This equipment is perfect for screening, testing and optimizing processing conditions in pilot scale and enables easy scale-up to pre-production or production scale. Infrared intensity in multiple zones, air temperature and velocity, amount of steam and baking time can be controlled. Additionally the oven is equipped with an automated process control system as well as a visual quality control system.
Images
Pilot scale stone belt infrared conveyor oven
Scematic representation of the oven
Possibilities and limitsThe power and intensity of the IR heating can be independently adjusted in three zones: The pre-heating zone, warming the stone belt just before the oven entrance; the top emitter zone, which is used for heating the stone as well as baking the products; the bottom emitter zone, heating the stones from underneath. The total power from the IR emitters can be increased to 66kW resulting in stone temperatures over 300°C. Up to 4.3kW of steam can also be used to increase the product quality. The baking time can be adjusted from 2 minutes to 40 minutes. The maximum product width allowed is 600mm and maximum product height allowed is 200mm.

Application
Application fields The oven can be used for a wide range of products and application including baking of bread, baguettes, pizza, pastry etc. The infrared emitters can also be used for direct heating of the products.
Application examples This facility was used in the European project “Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens". Baguette type bread of different formulations, sizes and shapes were successfully baked. Other possible applications could include: drying, roasting, frying, grilling, browning, surface pasteurization.
Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions Accomplishing the requested research as service by the host organization
Access conditions further comments Please contact us for more information
Languages English, Swedish
Other languages
Training
Training further comments No training necessary as the equipment is only available as service
Technical help technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Erik Baderstedt, Haris Hondo
Institute/company SP
Country Sweden
Address Frans Perssons väg 6

Pilot scale stone belt infrared conveyor oven for baking applications

Infrared, Stone oven, Pilot, Baking, Bread, Preheating, Energy efficiency 2015/12/10 Ircon

This pilot scale oven is designed for energy efficient baking using shortwave infrared emitters to heat a stone conveyor belt. The oven is a one-of-kind prototype utilizing this innovative heating technology. It is built specifically for testing and demonstration purposes and therefore process parameters can be varied over a wide range. This equipment is perfect for screening, testing and optimizing processing conditions in pilot scale and enables easy scale-up to pre-production or production scale. Infrared intensity in multiple zones, air temperature and velocity, amount of steam and baking time can be controlled. Additionally the oven is equipped with an automated process control system as well as a visual quality control system.

The power and intensity of the IR heating can be independently adjusted in three zones: The pre-heating zone, warming the stone belt just before the oven entrance; the top emitter zone, which is used for heating the stone as well as baking the products; the bottom emitter zone, heating the stones from underneath. The total power from the IR emitters can be increased to 66kW resulting in stone temperatures over 300°C. Up to 4.3kW of steam can also be used to increase the product quality. The baking time can be adjusted from 2 minutes to 40 minutes. The maximum product width allowed is 600mm and maximum product height allowed is 200mm.


The oven can be used for a wide range of products and application including baking of bread, baguettes, pizza, pastry etc. The infrared emitters can also be used for direct heating of the products. This facility was used in the European project “Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens". Baguette type bread of different formulations, sizes and shapes were successfully baked. Other possible applications could include: drying, roasting, frying, grilling, browning, surface pasteurization. Accomplishing the requested research as service by the host organization Please contact us for more information English, Swedish


No training necessary as the equipment is only available as service technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure

Mini plants Haris Hondo




Translate this page with Google Translator (automatic translation)
Created by Haris Hondo on 10 December 2015, at 14:40