Convection Oven

The avant-garde Convection Oven is suitable for all kitchens to make a variety of recipes with perfect taste. We offer this kitchen equipment in a numbers of designs and other technical specifications.

Direct Convection

The direct convection oven is suitable in condition where heat is provided to dough via hot air. Herein, a temperature of 220 to 250^OC is achieved for heating air. The hot air is transported to baking chamber, where it is blown on the product's top and bottom to bake it. The said hot air is evenly distributed in the baking chamber in a passim manner. The direction convection baking is used in last sections of oven, at the end of former Direct Gas Fired section.

Benefits

• It offer improved and more accurate control over the final moisture content
• Fine tuning of final color of products is possible

Indirect Convection

It is used in Hybrid Ovens once the process of Indirect Radiating of the oven's heated section is complete. Here also, the heat is provided to dough via hot air. The air is transferred by a heat exchanger, which is helpful in avoiding any air contamination, which directly contacts the product being baked. The hot air is transported to baking chamber at 200^OC and is evenly distributed in the baking chamber in a passim manner.

Benefits

• Due to presence of heat exchangers, the hot air is free from all combustible products.
• Highly improved operator control in every section / zone, top & bottom heat ratio, baking chamber temperature
• Suitable moisture extraction from chamber