Giant step for convection ovens

A steel band travelling oven that consumes up to 45% less electrical power than its rival systems is being hailed by its Danish maker as a major step forward in convection oven technology.

The modular oven, called the Conny, is made by Aasted Danish Food Technology and supplied in the UK by European Process Plant (EPP).

At the heart of the oven, which can be gas or oil fired, is the heat transfer system, which is based on a balanced air velocity in the heat exchanger. When heated, air is distributed to the top and bottom ducts. The airways to the ducts have been aerodynamically designed to ensure the most efficient airflow, maximum heat transfer and minimum heat loss. The top and bottom ducting ensures even baking, even humidity and even colouring of the product.

The oven's energy consumption figures are enhanced by its energy recovery system, which minimises energy use while ensuring that the oven chamber is maintained at the correct temperature. This is achieved by circulating waste humid air from the evaporation zone through a separate heat exchanger. Ambient dry air is circulated through the heat exchanger before going into the oven.

Its manufacturer claims that heat recovery rates of up to 80% have been achieved using the system, which brings the benefits of energy savings and much lower carbon dioxide emissions.

EPP

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