This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Snack and Bakery logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Snack and Bakery logo
  • Home
  • Magazine
    • Current Issue
    • Digital Edition
    • eNewsletter
    • Subscribe
    • State of the Industry: Bakery
    • State of the Industry: Snacks
    • State of the Industry: Foodservice
    • Tortilla Trends
    • Bakery of the Year
    • Snack Producer of the Year
    • Top 50 Snack & Bakery Companies
    • Case Studies & Advertorials
  • Snack Products
    • New Products
    • Chips
    • Crackers
    • Frozen Snacks/Appetizers
    • Nuts & Trail Mixes
    • Popcorn
    • Pretzels
    • Puffs/Extruded Snacks
    • Tortilla Chips
    • Other Snacks
  • Bakery Products
    • New Products
    • Bars
    • Breads
    • Breakfast Products
    • Cookies
    • Desserts
    • Pizza
    • Muffins
    • Snack Cakes
    • Sweet Goods
    • Tortillas
  • Ingredients
    • New Ingredients
    • Chocolate
    • Dairy
    • Extruded
    • Flavors & Colors
    • Fruit
    • Functional
    • Grains
    • Inclusions
    • Nutritional
    • Nuts & Seeds
    • Sweeteners
  • Equipment
    • New Equipment
      • New Technology
    • Belts & Conveyors
    • Control Systems
    • Depositors, Dividers & Rounders
    • Extruders
    • Fryers
    • Inspection & Detection
    • Laminators & Sheeters
    • Mixers
    • Ovens & Proofers
    • Packaging
    • Slicing, Cutting & Portioning
  • Trends
    • Artisan Baking
    • Better-For-You
    • Cannabis Edibles
    • Clean Label
    • Flavor Trends
    • Food Safety
    • Gluten-free
    • Plant Efficiency
    • Portion Control
    • Sustainability
  • More
    • Blogs
    • Classifieds
    • Events
      • IBIE 2019
      • Sanitary Design Workshop
    • Interactive Product Spotlights
    • SFWB Store
    • Slideshows
    • Sponsor Insights
    • Submit New Products
    • Videos
    • Webinars
  • Buyer's Guide
    • Construction, Sanitation & Maintenance
    • Ingredients
    • Instrumentation, Computers & Controls
    • Packaging Materials & Containers
    • Processing & Packaging Equipment
    • Services, Supplies & Merchandising
    • Shipping & Delivery
    • Vending & Dispensing
    • Get Listed!
    • Take a Tour
  • Contact
  • Advertise
Home » Heat Management for Bakery Ovens, Part 1
EquipmentSustainabilityWhite Papers

Heat Management for Bakery Ovens, Part 1

whitepapers_feature.jpg
September 14, 2012
KEYWORDS bakery oven
Reprints
No Comments

There are any number of ways to look at a bakery oven and its performance; however, for the most part all of the elements impact the essential heat conditions from input to output for the baker’s oven.  What’s important, and how the elements come together, is in heat management.

The following article discusses heat management in direct fired gas tunnel and tray ovens with two pipe (separate air and gas headers) combustion systems with direct spark (DSI) ignition/flame monitoring.  The ovens have multiple zones, with each zone having multiple ribbon gas burners.  All burners are equipped with an igniter, a solenoid shut-off gas valve(s), an adjustable gas orifice cock and a proportional air/gas mixer.  The zones have a dedicated temperature controller and a modulating butterfly valve to control the combustion air supply to the zone air header.  A zero governor or regulator maintains a supply of gas to the zone gas header at “zero” psig.

Controlling Heat

Controlling heat and temperature in these bakery ovens (zones), where a consistent temperature is needed to manage the heat, requires a mixture of fuel and pressurized combustion air be supplied to the burners.   The quantity of air/fuel mixture supplied to the burners is governed by the combustion air pressure provided to the burners.  The combustion air pressure is adjusted in response to the temperature variations in the zone, in order to maintain the needed temperature and heat demand of the zone. The zone combustion air pressure also may be monitored and used in a way to adjust the number of ignited burners in each zone.  Temperature and heat in the direct fired oven are ultimately managed by controlling fuel and air flow from the external sources to each of the burners.

The amount of air/fuel mixture (10 parts air to 1 part natural gas) delivered to the burners is based on accurate temperature sensing within the zone. As the zone temperature deviates from the temperature control setpoint, the quantity of the mixed air/fuel delivered to the burners is adjusted by increasing or decreasing the zone pressure of the combustion air.  Stated another way, thermal response depends on adjusting the pressure of combustion air delivered to the burners which react inversely to the sensed temperature change. Therefore, a reduction in zone combustion air pressure reduces the quantity of fuel supplied to the burners, lowering the heat input to the zone, and an increase in combustion air pressure increases the quantity of fuel supplied to the burners and raises the heat input to the zone.

Click to Read the Complete Article

subscribe to sfwb

Related Articles

AMF Bakery Systems awarded U.S. patent for oven chain management system

Reading Bakery Systems selects sales manager for China

Creative Heat Management Cuts Costs

Enhancing Food Safety Through Third-party Certification-Part 1

Related Products

Methods for Developing New Food Products, Expanded Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition

Bakery Products: Science and Technology, 2nd Edition

Global Morning Goods (Bakery & Cereals) Market - Outlook to 2020: Market Size, Growth and Forecast Analytics

Related Events

Building Better-For-You Gluten-Free Snack and Bakery Brands

Related Directories

Air Management Technologies

Heat and Control Inc.

Harlan Bakeries LLC

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Advances in Science & Engineering of Rice

Advances in Science & Engineering of Rice

See More Products
sfwb events
best new snack and bakery products 2019

Snack Food & Wholesale Bakery Magazine

december 2019 sfwb

2019 December

December's Snack Food & Wholesale Bakery publication features our cover report: The Top 50 Snack and Bakery Companies; plus much more!
View More Create Account
  • More
    • Associations
    • Columns
    • Custom Content & Marketing Solutions
    • Digital Literature
    • Food & Beverage Brands
    • Interactive Product Spotlights
    • Market Research
    • SFWB Store
    • Want More?
    • Privacy Policy
    • Subscribe
    • Survey And Sample

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing