Baking unit Green PRISM OVEN

Flexible, consistent baking of biscuits, cookies and crackers The Thomas L. Green PRISM OVEN is a proven single-pass baking platform designed with flexibility for balanced and consistent baking. Capitalizing on the experience gained from hundreds of successful oven installations worldwide, the PRISM OVEN offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones, Convection and Hybrid (DGF/ Convection) Zones. The Prism Oven system offers different zones to perfectly bake your product. Constructed and controlled as separate modules, the oven allows precise control of product quality. Direct Gas Fired (DGF) Zone: The DGF Zone is used as a product development zone. The low-pressure direct gas fired burners are positioned in the baking chamber above and below the product in this section. Operators can independently control the top and bottom temperature of the zone and set up a unique burner profile. Convection Zone: This module is used as a setting, coloring, or drying zone. Combustion and make-up air is heated in the penthouse and circulated into the baking chamber. The air is distributed to the product above and below the conveyor. Control of the exhaust, air temperature and circulation velocity allow the operator to control the product moisture removal rate for maximum quality assurance.