Cracker ovens
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
First zone dgf with pre heating, last zone convection.
In dgf zone remember to use min. 30% burners 3way flame...
1- 40% DGF ribbon burners with pre-heating, 2- 60% forced convection air impingement
I agree with the proportions suggested by Jose Azevedo, but not the "impingement" part. Impingement generally suggests air velocities above 700 ft per minute. This is not necessary for most baking. Heat supply density should be as high as 10 000 Btu/sqft over the middle zones even though steady state baking will take generally place at around 4 500 to 7 000 Btu/sqft. Do not over-exhaust.
For cream crackers and soda crackers, you need a very high input of heat hence 2/3rd of the oven needs to DGF with pre heat section and Trizone burners and remaining 1/3rd needs to be Indirect convection as it’s got excellent drying abilities and not too mention moisture extraction. Once you have this configuration, it becomes extremely flexibility to bake any other type of crackers.
normally have one or two direct fired zones followed by indirectly fired zones
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