The Bake oven uses a forced air circulation system to impinge heated air directly onto the product being baked.
This impinged air circulation system provides more efficient heat transfer to the product, gives excellent temperature uniformity across the full width of the belt and provides very close control of process variables.
Feature List
Most efficient heat transfer for rapid, uniform baking of almost any product.
Directed, controlled, high velocity air movement permits higher final moistures in your product.
Independent air control top and bottom for better baking control.
Maximum temperature uniformity across the band.
Simple operation with standard controls or PLC, menu driven units.
Flexibility to run many different products through the same oven.
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