Product/Service

Meincke Turbu Oven

Source: SASIB Food & Beverage Machinery
The Meincke Turbu oven is an indirectly heated convection oven which has been developed for the baking of a large number of products, for instance biscuits, cookies, crackers, Swiss rolls, muffins, cup cakes
  • Uniform baking
  • Easy operation
  • High quality
  • Hygienic design
  • Short time of installation
  • Low energy consumption
  • Effective insulation

    The Meincke Turbu oven is an indirectly heated convection oven which has been developed for the baking of a large number of products, for instance biscuits, cookies, crackers, Swiss rolls, muffins, cup cakes, muesli products, pies, Danish pastry, pizzas, yeast bread and many more.

    Quality
    With the Turbu oven, we have brought focus us into efficiency, reliability, environmental conditions, safety, and easy maintenance. The fully controlled heat transfer, where hot air is blown out into the baking chamber, provides a completely uniform baking of the product and thereby ultimate product standardization, whether placed direct on the band or in cups. In this respect, the spacing between the products is unimportant as well.

    It is easy to adjust the baking temperature, oven climate, and top/ bottom heat ratio. Moreover, the temperature can be regulated individually in each zone.

    The effective insulation ensures a minimum heat loss from the oven. This - together with the quiet operation of the oven - provides a comfortable environment in the oven hall.

    The oven is manufactured in heavy steel material and the cladding is either enamelled, in glassblast, or ground stainless steel.

    Hygiene
    The hygienic design of the oven prevents product pollution as all contact between products and combustion gasses is eliminated. At the same time all oven sections are equipped with large cleaning doors in order to allow easy access to the inner parts of the oven for cleaning and maintenance purposes.

    Efficiency
    By keeping the warm-up time, baking time and energy consumption at a minimum, optimal utilization of the energy is secured.

    The warm-up time is approx 15-30 minutes. The oven is designed for a max temperature of 325°-C.

    The oven is made up of 2 m modules which are built together with a heat exchanger module, thereby forming one heating zone, in which the temperature and baking ratio can be regulated. To create the whole oven,more zones are built together and equipped with a special inlet and outlet end.

    The heat exchanger can be supplied in various specifications and is chosen according to the individual requirement. The total heating effect can vary from 80, 100, 150 to 300 kW. The amount of recirculated air is also selected according to specification.

    Insulation
    The insulation of the oven is carried out extremely efficiently by means of mineral wool. The thickness of the insulation is 180 mm at the bottom, 275 mm at the top and 250 mm on the sides.
    The heat exchanger is insulated with 250 mm heat-resistant mineral wool.

    Tailor-madem
    The Meincke Turbu ovens are either heated by oil, gas or electricity. The width of the oven band is from 0.8 to 3.2 m, and can be supplied with support for steel or wire-mesh band.

    As the oven is built up by ready-made sections, the time of installation is extremely short, and at the same time it makes it easy to increase the capacity at a later stage - by just adding more sections to the oven.

    Control System

    As an option the Meincke Turbu oven is supplied with a control panel, either placed on top of the oven or on the side, and from the control panel the temperature, baking time and humidity are controlled (optional). The dampers for top/bottom ratio and humidity level are adjusted manually from a lever placed on the side of the oven.

    As an option Sasib Bakery Nordic can supply computer control systems for the control and read-out of all oven parameters. Furthermore, the control of various dampers, and automatic setting of parameters according to a pre-programmed recipe can be downloaded from the control system.

    Heat Flow
    1. The heat exchanger contains a combustion chamber connected to a system of transverse tubes made of special alloy, heat-resistant stainless steel.

    2. After emitting its heat, the combustion gas is led directly from the tube system through an extraction flue.

    3. The blower sucks the air from the baking chamber and blows it across the heat exchanger, where the air circulates around the hot transverse tube system and the combustion chamber. This way the required baking temperature is achieved.
    By electric heating, the tube system and combustion chamber are replaced by a group of heating elements through which the air is blown.

    4. The hot air is led into two air ducts in the baking chamber, one over and one under the baking band. The air ducts are provided with nozzles through which the air is blown directly towards top and bottom of the baking band.

    5. Top/bottom heat ratio is controlled by means of a damper.

    6. Moreover, it is possible to adjust a double damper balanced system, permitting outlet of humid air from the baking zone and inlet of the same amount of dry air in order to obtain the correct oven climate.

    If extra humidity is required, the oven can be supplied with a steam generator, which is either connected to the heat exchanger or installed direct in the oven chamber with steam nozzles.

    7. After emitting its heat to the products and the baking band, the baking air is sucked back through the return ducts by the Turbu blower for recirculation.

    SASIB Food & Beverage Machinery, 808 Stewart Avenue, Plano, TX 75074. Tel: 972-422-5808; Fax: 972-509-8734.