Bakery Technical Briefs
How Air Flow Can Impact Oven Performance
Bakers are constantly concerned with product quality, particularly when it is not within specifications, and they look to see what’s wrong with the oven. Often times there is something that can be adjusted with the bake time or temperatures to correct the problem. However, even after trying to make the routine adjustments the baker may find he has improved or reduced the problem somewhat but still has unresolved problems. After exhausting all of the normal oven adjustments it may be time to consider what external conditions may exist that prevent the oven from performing correctly. So what should you look for next?
Challenges of Lateral Heat
In the commercial baking industry, tunnel and tray ovens fired by ribbon burners are very common. These ovens consist of a conveyor which carries the product along the length of the baking chamber, passing over a series of burners throughout the oven. The burners are grouped into zones, with each zone individually controlled to a specific temperature set-point.
While a standard oven control system is designed to control the heat along the length of the oven, there is another consideration, and that is the heat distribution across the width of the oven. This reference to heat distribution across the width of the oven is commonly referred to as lateral heat.
Oven Performance - What Makes a Difference?
We realize that there are any number of manufacturers out there that can provide you with a DSI system for your oven, be it new, used or a retrofit of existing equipment. All of these systems have a number of things in common – burners, ignitors, DSI modules. What sets one manufacturer apart from another is the attention paid to the details. Note worthy and little known is that Banner-Day pioneered and developed DSI in the 1970’s and their continued research lead to some of the advancements that are discussed in this article.
Temperature Control System
The common industry temperature control system allows an oven zone to add/subtract heating capacity in order to prevent significant temperature under- and over-rides. However, due to its temperature-only control basis, true precision is not achieved. In reality, situations can frequently arise in which this scheme actually works against itself, causing increased loss of precision and, in some situations, reducing oven lateral heat effectiveness.
In contrast, the Banner-Day temperature/pressure based temperature control system provides not only exceptional control over oven zone heating capacity, but does so while providing precision temperature control and maintaining lateral heat definition.
Oven Controls Power Protection
The season of bad weather is slowly subsiding and depending on where you are located you may have been experiencing power outages, interruptions or spikes/surges at your baking facility. This article is an effort to briefly address these situations that you are facing.