The TruBake™ HiCirc oven uses a high-rate direct convection heating system developed over many years for a variety of product types. Airflow above and below the band gives a stable and predictable baking environment, with close control ensuring evenness of bake and good moisture extraction.
Stable baking environment for any product profile
Each zone is specified to achieve the desired baking profile, with independent temperature, extraction and airflow control. The HiCirc modules can also be combined with Direct Gas Fired technology to form a hybrid TruBake™ oven. This brings additional flexibility to the baking process by adding the ability for radiant non-turbulent or very high heat input at the beginning of baking.
Modular, hygienic design maximizes floor space
Multiple modules are arranged on site to form an oven with separate heating zones. Blowers and burners are located above the oven, creating free aisles and more available floor space surrounding the oven. Large cleanout doors are located every 2.1m (7ft) for improved hygiene and maintenance access.
Savings in fuel and maintenance
Not having a heat exchanger results in a much faster temperature response time and a 40:1 turndown range. As well as delivering a high heat flux to bake a full range of products, this results in significant savings in both fuel and maintenance costs.
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Biscuits, cookies & crackers
