EM Recirc™ Oven

Expandable Modular (EM) Recirculating Heat Type Oven

Through the past 40 years and hundreds of installations the Recirc™ Oven has earned an unparalleled reputation for versatility, baking quality and dependability.  The newly designed EM Recirc™ Oven builds on this heritage with design improvements for baking efficiency, cleaning, maintenance, safety and installation.  The huge success of the Recirc has been brought up-to-date while retaining the attractive baking characteristics that made it an industry icon.

Traditional Recirc™ Bake - Improved ductwork, higher airflow and enhanced controls improve consistency and reduce bake time while retaining all the unique flexibility and traditional baking characteristics of the Recirc™

Better sanitation and maintenance - With wider doors, increased bake chamber clearance and a smoother outer case, thorough sanitation has never been easier.  The maintenance engineers have been looked after, as well, with fewer high maintenance parts and everything accessible from ground
level

Extend or repair existing Recirc™ Ovens - The new EM Recirc™ modules from Baker Perkins enable Recirc™ owners to improve the performance and extend the life of Werner Lehara™ and Baker Perkins Recirc™ ovens. The new oven modules offer improved baking, sanitation and maintenance and are fully modular for faster installation

Improved Cleanability - The new design eliminates areas where dust and debris can collect.  The outer case is one panel instead of four, reducing the number of crevices, and the window in the cleanout door is gone. The inner case cross section is two inches higher from the floor, making access for cleaning easier

More Efficient Heating - Ducts are larger and designed for faster, more even baking.  The new pressure duct is a 48" wide x 22" high trapezoid, replacing the old 28" wide x 10.5" high duct

• The recirculation fan increases airflow without requiring
  greater horsepower. Consider 12,000 cfm versus the old 7,600 cfm
• Only one directional damper per zone is required instead of four.
  Which improves the efficiency of the air distribution and makes
  the oven easier to operate
• Heat loss is reduced as well by using high-density insulation
  batts and a 2" air gap in place of loose fill. The one-piece outercase
  panel, instead of four 12" panels, affords fewer opportunities for
  heat to escape

Easier Maintenance/Access - The oven door offers greater access for servicing and the cleanout door is ten inches wider as well. Both the exhaust fan and burner gas train have moved from the roof to the side, saving space and improving access. The circulating fan is now a standard component for less expensive replacement.

Faster, Simpler Installation - Modular in design, the new EM Recirc™ is installed in half the time it took for the old one.

Improved Safety - To reduce liabilities, the access ladders have gone, eliminating the need for handrails. Windows in the burner viewing areas and cleanout door have gone, reducing the amount of glass in the bakery. Insulation batts eliminate airborne particles

EM Recirc™ Controls - Touchscreen operator interface provides full process visualization; intuitive operation; recipe control; and advanced alarm handling. The system can be integrated with upstream and downstream equipment, as well as higher level systems, such as SCADA. This is used to provide accurate, real time information.

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