Baker Perkins launches the TruBake HiCirc convection oven, a development of the HiCirc oven with improvements in flexibility, efficiency and hygiene and, for the first time, the ability to be integrated into a hybrid oven.
The stable and predictable baking environment is suitable for a wide variety of products, from brownies, cookies, and bars up to crackers and pet treats; it has also already been applied to other products, including baked granola and ingredients.
The design of the modular oven body allows the TruBake HiCirc to be seamlessly assembled with TruBake DGF (Direct Gas Fired) modules to form a hybrid oven combining the advantages of both heating methods.
An increasing number of companies select a hybrid oven for its inherent versatility. DGF and convection have different heat transfer and airflow characteristics that affect product quality. Combining the benefits of both systems creates a unit that can be set up to exactly match the optimum baking profile of almost any baked product.
The TruBake HiCirc uses direct convection. With no heat exchanger, there are significant savings in fuel and maintenance, plus a faster temperature response time than indirect convection ovens. Features include a 40:1 turndown range for flexibility, large doors for cleaning and maintenance; blowers and burners placed above the oven to create extra floor space; full VFD control of all blowers; and directional damper control.
The touch-screen controls contain all the information needed to set up and run the oven efficiently, including a simple graphical interface, recipe-driven settings, clear alarm management, and historical trending.
Modules are arranged on-site to form an oven with a number of separate baking zones. Each zone is specified to achieve the necessary baking profile, with independent temperature, extraction and airflow control.