Pragati Machinery And Engineering Private Limited

Our Indirect Convection Oven features a sophisticated heat exchanger and duct network installed in each zone to ensure efficient baking. By forcing hot air over the product, this technique effectively removes moisture and speeds up the baking process, making it ideal for biscuits . The oven excels particularly in the latter temperature zones of a hybrid oven setup. To prevent any contamination, the oven’s design ensures that combustion products are routed through the heat exchanger before they come into contact with the product, maintaining a clean baking environment.

Additionally, the oven is designed for uniform heat distribution, with two large air ducts equipped with nozzles that direct clean, hot air evenly across the top and bottom of the baking band. A powerful blower draws air from the oven chamber and circulates it around the heat exchanger’s transfer tubes and combustion chamber to achieve precise temperature control. The double damper balanced system manages the output of humid air and the intake of dry air, while the combustion gases are efficiently expelled through the extraction system, ensuring a well-regulated and effective baking environment.

Additional Information:

• Minimum Order Quantity: 1 Piece

The Hybrid Oven represents the pinnacle of baking technology, skillfully integrating Convection, Cyclothermic, and Direct Gas-Fired (DGF) systems to optimize every stage of the baking process. This innovative approach leverages the unique strengths of each heat transmission technique to address specific needs throughout the baking cycle.

At the start of the baking process, the Hybrid Oven employs either a Cyclothermic or Direct Gas-Fired system. This initial stage ensures rapid and effective heat transfer, which is crucial for achieving the ideal rise and texture in products such as crackers and soft biscuits. As the baking progresses, the oven seamlessly transitions to an indirect Convection system. This change provides uniform heat distribution for the remaining baking time, ensuring consistent quality and efficiency.

Additional Information:

• Minimum Order Quantity: 1 Piece

Our Direct Gas Fired (DGF)  Oven is expertly engineered to meet the precise baking requirements for various biscuit production needs. Whether you’re handling general production tasks or specializing in products such as cream and soda crackers that demand short baking times and high heat, this robust oven delivers superior performance. Its design combines exceptional baking characteristics with the versatility to accommodate a wide range of products.

The DGF oven features strategically placed ribbon burners located both on the top and bottom of the baking chamber. These burners are distributed across each oven zone to ensure uniform heating. This direct heating method results in high efficiency as heat is delivered straight from the burners to the product, minimizing energy loss and ensuring consistent baking results.