Tunnel bakery ovens A2-KHPK are designed for baking of wide range of bread and bakery products (including from a mixture of rye and wheat flour).

The design of the oven has a high degree of prefabrication and arrives at the place of installation in the form of transportable units or large assembly components that provide the minimum time for its assembly and reliability of systems operation. The steam humidification section is located in the beginning of the oven and is designed for hydrothermal processing of the dough pieces by means of saturated steam delivered centralized or, that is preferred, generated in the steam generator built in the oven. Special tubular comb with nozzles is used for supply in the steam chamber.

At the customer’s request, an additional unit for hygrothermal processing of dough pieces can be installed in the area of steam humidification that improves the quality of baked products, especially products made from wheat flour.

Steam flow set by the operator as required by the technological mode of baking of the products is maintained automatically by means of the control device that effects on the system of steam generation in the steam generator.

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There has been found innovative solution of the problem of enhancement of convective heat transfer in the most loaded (as for heat) temperature zone of the baking chamber, which serves as a zone of “roasting” in making bread from rye or a mixture of rye and wheat flour. For this purpose, in this area there is used forced convective heat transfer between the preheated in the air heater steam-air mixture (SAM) of the baking chamber and baked dough pieces. The use of such type of heating allowed using flue gases with temperatures 320-400 °C in the mixing chamber (behind combustion chamber), 230-280 °C in the exhaust pipe (exit gases) at creating modes “roasting” of dough pieces for bread “Ukrainian”.

The baking chamber sections designed for radiant (heat radiation) heating of the dough pieces are placed sequentially after the section of convective heating. The oven is equipped with one, two or three combustion chambers (depending on the hearth area) with units for combustion fuel and preparing the mixture of the combustion products. Units include:

  • automated burners for the combustion of natural gas;
  • the mixing chamber of high-temperature products of fuel combustion after the combustion chamber and low-temperature products of combustion that have passed the heating system of the oven;
  • fans for recirculation of products of combustion in the heating systems of the oven;
  • the system of transportation and distribution devices.

 

The automatic control system, the electric circuit which is based on microprocessor controller, ensures automatic ignition of the burner and automatic maintenance of the temperature mode set by the operator in the baking chamber, the duration of baking of products. In addition, this system provides automatic control of the steam generator operation and overall system of steam humidification.

The main advantages of the oven are:

  • universality - possibility to bake bread and bakery products from wheat and rye flour as well as from the mixture of wheat and rye flour;
  • the excellent quality of the baked products;
  • mobility in managing modes of baking (only due to regulation of capacity of the burners without using the gas dampers as regulators);
  • efficiency of operation – minimal fuel costs for baking products and for steam generation (saving up to 30% in comparison with conventional tunnel ovens);
  • reduction of the baking time to 20%;
  • increase in volume and preservation of flavoring agents in the baked products;
  • low temperatures of combustion products in the heating loops of the oven that ensures the durability of its construction.

 

High-quality gas combustion in the ovens A2-KHPK is provided both by design of combustion systems and by use of modern gas burners М121 ARZ Marathon made by German company “Dreizler”. Burners provide practically full combustion of gas (the content of carbon monoxide is 40 ppm in the composition of the exit gases, the loss of heat at incomplete combustion is not more than 0.03%), emissions of the flue gases in the atmosphere are environmentally clean.

А2-KHPK. Technical characteristics.
Parameters A2-KHPK 25.60 A2-KHPK 25.61 A2-KHPK 25.32 A2-KHPK 25.38 A2-KHPK 50
Hearth working area, m2 25 25 32 38 50
Width of hearth conveyor, mm 2100 2100 2100 2100 2100

Capacity, kg/hour

for wheat hearth bread from the mixture of wheat flour of top and first grades (oval, 0,65 kg, mechanical panning)

for hearth bread from the mixture of wheat and rye flour (oval, 0,8 kg, mechanical panning)

for long loaves  from wheat flour of top grade (0,5 kg, manual panning)

 

360

450

600

 

360

450

600

 

460

570

720

 

540

680

910

 

720

900

1200

Installed power of electric equipment, kW 15,2 17,2 17,2 18,7 26,9
Fuel low-pressure natural gas
Specific consumption of natural gas, Nm3/t 23 28 27 25 23
Regulated capacity of built-in steam generator, kg/hour   5-100 or 5-150 5-100 or 5-150 5-150 5-150

Specific steam consumption for processing dough pieces, kg/t

at making wheat bread from the mixture of wheat flour of top and first grades

at making bread from the mixture of wheat and rye flour

 

120

90

 

120

90

 

120

90

 

120

90

 

120

90

Overall dimensions, m

length*

width

height

 

14,95

3,41

3,35

 

14,95

3,41

3,7

 

17,5

3,41

3,7

 

20,9

3,41

3,7

 

26,7

3,41

3,7

Weight,* kg 17 700 19 800 23 600 26 900 33 500

 

Three-tower ovens А2-KHPK.

The oven has the first section for convective-radiant heating of the dough pieces. The section is served by a single combustion chamber with the system of recirculation of products of combustion. Regulation of the quantity of heat supplied to the baking chamber is made by varying the amount of fuel supplied with the help of the burner into the combustion chamber of the oven. Other sections of the baking chamber designed for radiant (heat radiation) heating of the dough pieces are placed sequentially after the section of the convection heating. Section is served by the second and third combustion chambers of the oven. The automatic control system, the electric circuit of which is based on microprocessor controller, ensures automatic ignition of burners of the oven and automatic maintenance of the temperature mode set by the operator in the baking chamber, the duration of baking of products. There are two steam inputs in the steam humidification chamber for baking a wide range of bakery products.

The use of the 3rd burner allows making any baking patterns to produce a wide range of bakery products. The transition from one product to another takes less than 15 minutes.

© Kalinovskiy machine building plant 1934-2017