oven burners flame intensity
dear all, im a rnd engineer from a food manufactures in malaysia , we have a 3 tunnel ovens, 4 zones, first 2 zone using direct gas and the 3rd and 4th using convection.
we produces marie type biscuit, flat biscuits, koala biscuits and cookies.
would like to ask , in normal practice , which kind of burner intensity suits all the biscuit?
1)red big flame with less air ,
2)oxygenated flame, strong sharp blue flame
or have to depends on different products?
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