Oven Range

Baker Perkins offers a range of ovens that fulfills every need within the biscuit, cookie and cracker sectors, and also extends to a wide range of baked products including pet food and treats, pastries, pies and cakes.   Baker Perkins technologists will advise on the best choice of oven and options for each individual application.

The main oven types are:

• Jetcirc Oven
• Direct Gas Fired (DGF) Oven
• EM Recirc Oven
• Hybrid Ovens
• Enerjet Oven
• Snack Toaster Oven
• Thermoglide

Jetcirc Oven

Biscuits, cookies, bars, pastries, cakes, and pet food

As the latest addition to the Baker Perkins range, the Jetcirc handles a wide product range.  Three versions are available: Direct Convection is the most powerful and cost-effective; Indirect Convection offers a greater choice of fuel types and optimum humidity control; Direct Recirculating is ideal for a ‘home-baked’ appearance.  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.

Direct Gas Fired (DGF) Oven 

Any task in the biscuit, cookie and cracker sectors

The most flexible Baker Perkins oven is the DGF and the popularity of this well-proven unit is based on a combination of flexibility and excellent baking characteristics.  Operators appreciate visibility into the baking chamber, which simplifies understanding of the process and ease of control.  Control options vary from simple push-button to PLC linked to a SCADA system.

EM Recirc Oven

Cookies, brownies, cupcakes, soft dough biscuits, pet food and other speciality products

This is North America’s preferred oven for this 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 EM Recirc is the latest generation of Recirculating heat type ovens, incorporating design improvements embracing baking efficiency, cleaning, maintenance and safety.

Hybrid Ovens

Biscuits and crackers

This increasingly popular oven type combines the best available baking options; radiant, direct convection and indirect convection all give varying heating, thermal efficiency, heat transfer and airflow characteristics that affect product quality.  This combines the benefits of two types of ovens to create an oven that exactly matches the specific needs.

Enerjet Oven

Large products such as pizza, pies, pastry and pet food

This impingement oven provides a high rate of convection using nozzles that blast distinct columns of air, giving extremely high heat transfer rates, and consequently rapid baking.  It is ideal for applications where a considerable amount of drying is involved and short bake times are preferred.

Snack Toaster Oven

Snack chips

This speciality DGF unit has extremely high heat input features using ceramic burners, and has been developed specifically for toasting snack type products that require extremely rapid processing.  No drying is involved, merely toasting the products exterior.

Thermoglide

Cereals and Snacks

Another alternative is our Thermoglide2, which is designed for toasting snack and cereal products that can be handled in a fluidised bed.

 

To contact Baker Perkins related to this or any other equipment or services click here.

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