What is the criteria of Oven selection before purchasing considerations for hard dough& rotary Molded biscuits and cookies?
Dear Tarik, for Hard Dough you need an oven with direct fire at the beginning (40% of the lenght of the oven) and then cyclothermical fire in the end. The last zone could be convection. The type of conveyor has to be wired.
For rotary is the same type of conveyor and type of fire, but it is possible to cook with all the zones of the oven with convection burners.