Indirect Convection

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.