Convection bakery oven TruBake™ HiCirc

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Baker Perkins' TruBake™ HiCirc Oven uses an enhanced direct convection heating system to achieve exceptional product quality, high throughput and low operating costs. Precision control of temperature and airflow creates a stable and predictable environment capable of fast baking and minimal fuel consumption. Assisted cooling at the oven discharge binds the mass together to give the characteristic baked granola crunch. High efficiency at lower temperatures The same bake is achieved at a lower temperature by increasing the volume and velocity of the convection air. This is enhanced by a return system that quickly removes spent air from the baking surface and prevents slowing of heat transfer to the product. Faster baking and lower losses through the heating system lead to minimized fuel consumption. High quality baking through even distribution of the heated air High pressure in the plenums above and below the band distributes the heated air evenly across the full width of the oven. Spent air is drawn away from the baking surface quickly and effectively. Edge effects are controlled by adjustable shutters on the plenums and the return air ducts to ensure that baking is consistent and even. Hygienic and easy to use Closely spaced cleanout doors flush with the oven floor provide full access to every part of the baking chamber for cleaning, and there is ample clearance under the band return for cleaning the bakery floor. The oven is controlled from a single touch screen HMI that provides full process visualisation and recipe control for consistent quality and rapid changeovers.