I had opportunity to work with different type ovens in biscuit factory . They have direct fired ovens and indirect fired ovens . Basically Oven types are selected with following parameters .
Type of Product
Speed
Capacity
Both direct and indirect ovens have few disadvantages and advantages as far as biscuit production is concerned .Direct ovens are generally used with cracker variety
As greater heating is required during baking stage . It has got numerous burners at bottom and top of the oven band .Direct fired operates generally on gas . Controls are less in direct oven .Less energy is consumed in direct oven .
Indirect ovens uses circulating fans to heat pipes or plenum in different zones . Used generally for moulding variety of biscuit as gradual heating is preferred for such type of oven . Control are more in indirect ovens . Energy is consumed more in Indirect oven .Hybrid Oven combines benefits of direct as well as indirect ovens . Hybrid ovens are most versatile ovens for multi product usage you can have moulded variety as well as cutting variety with higher speed hence with more production .Ratio of direct part to Indirect part are generally 20-30% ( direct ) to 70%-80% ( indirect ).
Main advantage of Hybrid ovens are
- Flexibility of the baking process - different products requiring different baking profiles can easily and successfully be processed in the same oven .
- Much better fine tuned control of the final moisture content of the products with consequent reduced risk of checking effects on biscuit .
- Improved crispness and improved general texture of the product
- More uniform colour of all the baked products across the width
- Higher output can be obtained
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