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Jetcirc Convection Oven

The Jetcirc oven can increase throughput and reduce operating costs for a wide range of baked products, including cookies, biscuits, bars, cakes, pies, tarts, pastries and petfood. Threeversions of the Jetcirc are available.
Direct Convection offers the most powerful, cost-effective oven while Indirect Convection offers a greater choice of fuel types and optimum humidity control. The Direct Recirculation version, with combined radiant and convection heating, is ideal for products requiring a more traditional ‘home-baked’ appearance.


Increased Heat Transfer

Unique Precision Airflow Control features increase heat transfer by creating a higher and more predictable airflow.


Greater Throughput

Achieve greater throughout with the same length as your existing oven; alternatively maintain your current output with a smaller footprint and reduce capital cost.


More versatility

Can also be used as part of a hybrid oven to increase versatility.


Information

Hygienic Design


Control System Options

 

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Related Documents

[icon] - Adobe PDF

Jetcirc Oven

High-efficiency convection baking

File size: 415 KB  File type: Adobe PDF

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[icon] - Adobe PDF

Oven Range (US Market)

Overview of all the ovens in the Baker Perkins range

File size: 1049 KB  File type: Adobe PDF

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[icon] - Adobe PDF

Biscuits, Cookies & Crackers

A complete service for reliable production

File size: 695 KB  File type: Adobe PDF

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[icon] - Adobe PDF

Biscuit Product Sheet

Typical products that can be made on Baker Perkins equipment

File size: 194 KB  File type: Adobe PDF

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