Check 10 biscuits from each lane every hour for compliance to the product specification.
Check variation across the width of the oven and variation with time:
Identify any quality problems with Quality Control staff, such as “checking”, shelf life, packaging issues.
Check fuel consumption over the 8 hour shift (gas / oil usage)
Calculate energy in kW/kg of baked biscuits and compare with target consumption
|Biscuit type||Example||Energy required to bake product
|Total energy required incl. heat loss from the oven||Typical range of energy required for baking kW/kg|
Check the following:
Check the following:
A data logger may be used to check the temperature profile of the oven and identify problems of variation across the width of the oven and variation from set temperatures in each zone
In order to monitor actual baking temperatures, a thermal data logger is used. These units are slim and will pass through the oven carried on the oven band.
Data loggers are available with multi channels, usually 6-8 for biscuit oven applications.
Each channel has a thermocouple sensor which is attached to a bar spanning the width of the oven band. In this way the baking temperature is monitored and recorded at multiple positions across the width of the oven.
Steel belts have been used as a conveying medium in continuously operating bake ovens for more than 90 years and their inherent strength, ruggedness and unparalleled thermal properties means that an operational life of 20 or 30 years is far from unusual.
Regular planned maintenance is key to maximizing the working life of a bake oven belt
The belt cleaning question can often be of greater importance for a bakery than price, belt tracking, maintenance, installation, etc.
As energy costs increase in almost every country, the efficiency of the oven is of growing importance.
The most important method of heat transfer for crackers and biscuits is radiation. Read more about the difference between Direct Gas Fired oven and Indirect Radiant ovens.
It is recommended that each oven is given a complete inspection and audit every 12 months. The annual inspection and audit will support the preventative maintenance program and help to ensure excellent oven performance, economy and long life.
Oven maintenance checklists
Please share the oven maintenance checklist (Daily, Monthly, and yearly) for the convection ovens and direct-fired ovens.
Heat input required
Can any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area. Pl consider the moisture loss as 18% when you have 100kgs dough. with at least 2% moisture still there in biscuits.
Changing the type of belt in tunnel ovens
As a former product manager and now a consultant for tunnel oven belts, I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason. Did you change from solid steel belt to mesh belt or (multiple spiral) CB5-belt to Z-belt (rolled baking oven belt)? Or was it vice versa?
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
Fouling on direct oven flue heat exchanger
I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been installed successfully on indirect oven lines, but I am unsure if it is feasible on a direct oven. The flue stream will contain small solid particles and possibly fat alongside the obvious combustion products and water vapor.
Has anyone here successfully installed a heat exchanger on a direct oven flue line? Or heard of such a project?
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