Oven Range Baker Perkins offers a range of ovens that fulfils every need within the biscuit, cookie cracker and snack sectors. The range comprises a number of tunnel ovens used for mainstream and new products plus a number of more specialized units that are enabling the industry to develop new baked and toasted products in response to increasing consumer concerns with diet and health. Although very different in design all our ovens have the following in common: Reliability Baker Perkins recognizes that the oven is at the heart of the production process and that breakdowns and poor quality product can be very expensive. Therefore, all our oven designs are well proven and built to a high standard to ensure that they give many years of trouble-free service. Easy to operate It is essential that operators are able to understand the effect of any adjustments they make if quality and consistency are to be maintained. Clear, simple controls, whether pushbutton or computerized, help the operators to understand the changes they are making and ensure that the correct adjustments are made. SCADA systems are available that may be connected to factory networks to enable managers to monitor oven performance remotely. Easy to clean Clear access to all parts of the oven chamber and doors flush with the chamber floor combined with smooth, ledge free exteriors mean that keeping the ovens clean is always straightforward. Easy to maintain All the routine maintenance items are readily accessible from the outside of the oven.
EM Recirc Oven Cookies, brownies, cup cakes This is North America's preferred oven for a broad product range. Heat transfer style can be varied, zone-by-zone, from fully radiant to fully convective - or any combination in between. This unique flexibility means that the baking profile can be tailored exactly to the product. The Recirc oven's reputation has been built on its ability to give products a traditional "home baked" appearance that increases consumer appeal. This arises from the ability to use both radiant and convection baking modes in the same oven - and change the profile from one product to the next. The EM Recirc features: Uniquely flexible oven that can be set to different mixed mode baking profiles for each product Large flush mounted doors facilitate cleaning the bake chamber to allergen standards All routine maintenance points are accessible from ground level Smooth, self finished aluminium covers make it easy to keep the exterior clean Available as module to extend existing Recirc Ovens This oven also bakes: Brownies and pies Granola and cereal bars Pizza Pet treats Flat bread Pretzels Pastries Snacks and baked cereals
Direct Gas Fired (DGF) Any task in the cookie, biscuit and cracker sectors The most flexible Baker Perkins oven, the popularity of this well-proven unit is based on a combination of excellent baking characteristics and flexibility. Operators appreciate visibility into the baking chamber, which simplifies understanding of the process and ease of control. Control options vary from simple pushbutton to PLC linked to a SCADA system. Heat transfer method is radiation plus turbulence Turbulence may be turned off if a radiant only bake is required Variable speed fans instead of dampers provide a linear response for improved process control and reduced maintenance No interaction between extraction and turbulence systems provides flexibility and control across a wide range of baking conditions Full access to chamber floor for cleaning Flexiflame Ribbon Burners Flexiflame ribbon burners are divided into separate flame sections that can be individually adjusted to balance the heat input to the oven. This compensates for edge effects and other oven characteristics that can lead to uneven baking and scrap. Product consistency and quality are improved while solid design, increased throughput, and ease of maintenance ensure low cost of ownership. Provide up to twice the heat input of conventional burners Choice of 1, 3 or 5 flame sections Width and power of flame sections are easily adjusted without removing the burner from the oven Instant access to mixer jets for cleaning and maintenance May be retrofitted to existing ovens
Jetcirc Convection Oven Bicuit, cookies, bars The Jetcirc oven offers high throughput and low operating costs across the full range of hard and soft biscuits, bars and cookies. Two versions are available. Direct Convection offers the most powerful, cost-effective oven while Indirect Convection offers a greater choice of fuel types and optimum humidity control. Hygiene features such as doors flush with the chamber floor for cleaning, easy access to burners, and clearance for cleaning between return band rollers and floor, make the Jetcirc particularly undemanding for operators and maintenance engineers. The Jetcirc uses higher volumes of air at lower temperature and more nozzles to achieve a faster, more stable bake than conventional convection ovens High pressure ducts ensure even heating across the band and improve bake stability Return air is drawn to the sides of the oven in a controlled manner that improves baking consistency Lower bake chamber and exhaust temperatures reduce energy consumption High turndown burners and lower temperatures reduce over baking either side of a break in production Hybrid Ovens Biscuits and crackers This increasingly popular configuration combines the best available baking options. Radiant heating, direct convection and indirect convection all give varying heating, thermal efficiency, heat transfer and airflow characteristics that affect product quality. The answer is often to combine the benefits of two types to create an oven that exactly matches its duties. Most hybrid ovens feature a DGF section for the first part of the bake, and a convection section thereafter. Many biscuit, cookie and cracker bakers consider that early in the bake, air movement is undesirable as it dries the outer layers and prevents proper flow and lift. Radiant heat without turbulence is preferred. Later, during the drying and coloring process, air movement is considered beneficial.
Snack Toasting Oven Snack chips This specialized DGF oven has extremely high heat input utilizing ceramic burners. It has been developed specifically for toasting snack products that require extremely rapid processing. No drying is involved, merely toasting the product exterior. Thermoglide2 Toaster Bite size snacks and cereals The Thermoglide2 Toaster combines excellent toasting and efficient dust extraction in a compact and energy efficient unit. Designed specifically for snacks and similar products the Thermoglide2 gently lifts and tumbles the product to ensure even and consistent toasting with minimum damage. Enerjet Oven Large products such as pizza, pies, pastries and pet food This is a high velocity air impingement oven that achieves a very high rate of convection with minimal radiation by using nozzles that blast distinct columns of air directly onto the product at up to 2,000m/s. This reduces bake times and is ideal for applications where fast baking and even coloring are required. Variable seed fans and a 40:1 turndown burner provide flexibility and rapid response to changes in load. Collimated air is distributed evenly over the product for consistent baking. Large oven doors make easy access to the baking chamber for cleaning and maintenance. A test oven is available for product and process development in our Grand Rapids, MI, USA lab facility.
Oven Range Chart Oven Type Charcteristics Typical Product Widths DGF Radiation with optional turbulance Flexible, general purpose oven with high heat input capability. Separate control of heat and humidity Biscuits, cookies, crackers, pet food 40 52 63 74 EM Recirc Variable ratio radiation and turblence Fully radiant or fully convective baking or any combination Cookies, bars, cakes, brownies, cup cakes, pet food, pastries 32 40 48 60 Hybrid Radiation (DGF) with convection (Jetcirc/EM Recirc) Ultimate flexibility Biscuits, cookies, crackers 40 48 60 74 Jetcirc Indirect Indirect convection Flexible general purpose oven for good drying. Separate control of heat and humidity Biscuits, cookies, bars, pet food 40 52 63 74 Jetcirc Direct Direct convection Powerful convection oven Biscuits, cookies, bars, pet food 40 52 63 74 Snack Toaster Infrared radiation and direct radiation Radiant heating for toasting/coloring applications Large snack chips, snack crackers Thermoglide High velocity air with fluidized bed Even drying and colouring of small pieces Bite size snacks and cereals 0.6, 1.0, 1.3, 1.6m Enerjet High velocity air impingment. Pure convection baking. No radiant heating. Very fast bake Pizza, pastries, pies, pet food Innovation Centers Test facilities are available in our Innovation Centers in Grand Rapids, MI, USA and Peterborough, UK. These are equipped with a range of pilot scale mixing, forming and baking equipment for new product and process development trials. The multi-mode ovens incorporate all the main modes of heat transfer to enable accurate trials to be carried out. The centers are used by Baker Perkins for our own programme of process and equipment development and by our customers for confidential trials of new product and process ideas. Aftermarket Services Baker Perkins provides a range of aftermarket services to improve oven performance and extend useful life. These range from parts and service through inspections and fault finding to major repairs and oven extensions. There are also upgrades available to the burner and control systems as well as planned maintenance contracts and optimization services. Baker Perkins Ltd Manor Drive Paston Parkway Peterborough PE4 7AP United Kingdom T: +44 1733 283000 F: +44 1733 283004 E: bpltd@bakerperkinsgroup.com I: www.bakerperkinsgroup.com Baker Perkins Inc 3223 Kraft Ave SE Grand Rapids MI 49512-2027 USA T: +1 616 784 3111 F: +1 616 784 0973 E: bpinc@bakerperkinsgroup.com Lifetime Support Old machinery can reduce productivity and increase costs through poor weight control, slow changeovers, increased downtime and extended cleaning times. All of these can be addressed by purchasing a new machine, but where this is not possible we offer upgrades and rebuilds for existing equipment. These offer many of the benefits of a new machine, but for a fraction of the cost.