Hybrid Ovens

An increasing number of biscuit companies are combining the best of baking options available by specifying a hybrid oven.

The four basic types of oven – DGF (direct gas fired), Cyclotherm, direct convection and indirect convection all give varying heating, thermal efficiency, heat transfer and airflow characteristics that affect product characteristics. The answer is often an oven combining the benefits of two types to create a machine that exactly matches its duties.

The new Baker Perkins Jetcirc convection oven has been sold to customers in Europe, South America, Latin America and Asia this year, and most of these installations are hybrid ovens.

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, during product development, 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 colouring process, air movement is considered beneficial.

Biscuits, cookies and crackers fall into six different categories requiring varying levels of heat input. Wirecut products are at the low end of the scale which climbs through rotary moulded, hard sweet, snack cracker and cream cracker to the soda cracker.

Hybrid ovens can be used for all these varieties, and the new Jetcirc installations will be producing the full range from soft doughs to crackers.

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Hybrid Ovens

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Biscuits, Cookies & Crackers

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