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Gas Fired Oven for Bread and Confectionery

Direct-fired Gas Oven
Overview og Gas Tunnel Oven

The popular Direct-fired Gas Tunnel Oven was developed so that it would be able to bake a wide range of products, save energy and be easy to operate.

Baking a Wide Range of Products
The oven quickly responds to temperature settings, making temperature control within multiple zones and humidity adjustment with a damper easy. The oven can bake different types of bread ranging from products that are baked for long durations at low temperatures to those baked quickly at high temperatures.

Saving Energy
Our oven enables uniform, efficient heat insulation and minimizes external heat loss. For band ovens, the use of an external bearing-type carrier roll conveyance system allows for a reduced motor size while also preventing the generation of heat where the axis enters. Hot air convection systems can also be installed.

Easy to Operate
The oven can be operated safely and properly by following simple procedures. The graphic display panel makes it easy to keep track of information such as operational status and alerts.

Burner System
The system features high-performance pipe ribbon burners that efficiently burn natural gas, liquefied petroleum gas (LPG) and other fuels. The three-section burner can be used for specific needs related to baking products with consistent results.

Reel Ovens

Food makers are increasingly being expected to provide a wider selection of products. Naigai Industries' reel ovens have therefore been designed to bake different types of products in small quantities at the same time. They can also turn out large quantities of just one type of product, and help bread and confectionery makers efficiently mass-produce high-quality products across a broad range of operating conditions.

Naigai Industries' ribbon burners for bread and confectionery ovens command the largest share of the Japanese market. We offer three types of ribbon burners for different uses: a standard model, two-section models and a three-section model (Patent No. 30839).

Burner System with Secondary–air Supply Pipe (Patent No. 2718895)
This system supplies secondary air to each burner individually to ensure complete, constant combustion. Exhaust control in conventional ovens has focused on simply discharging combustion exhaust, with less attention on air release associated with product quality. Our system controls exhaust to ensure product quality by minimizing combustion exhaust.
The outstanding features of this burner system include greater energy saving, environmentally sound operation, and maintainability of internal humidity at specified levels. A flame detector built into each burner enables the operator to monitor the combustion status of all the burners, which is displayed on the operation panel for greater safety. Ovens can also be highly upgraded by replacing their burners with these units. This creates the optimal conditions for efficiently baking bread and biscuits with consistently excellent quality and little impact on the environment.

Energy Saving—More than 10% Improvement in Fuel Efficiency

The tunnel oven combustion system takes secondary air required for combustion in the burner from inlets, outlets or other openings in the system. The burner system with a secondary-air supply pipe reduces intake air from system inlets and outlets by feeding secondary air to each individual burner. Since this system does not need ambient air, it curbs exhaust emissions, which in turn reduces heat loss from exhaust and thereby lowers fuel consumption.

Baking Efficiency

The above chart shows the temperature inside the baking chamber measured at different positions between the oven's inlet and outlet. The temperature inside the baking chamber of the oven with the burner having a secondary-air supply pipe (A) reaches preset temperature faster than the conventional oven (B), demonstrating that it can achieve a higher baking efficiency. (Comparison of products from Naigai Industries, Inc.)

Environmentally Friendliness—Significantly Reduced CO Emissions
The system reduces exhaust by feeding only the air required for combustion through a secondary-air supply pipe, which in turn reduces heat loss from exhaust and the amount of combustion at the burner, thereby substantially bringing down the quantity of exhaust COx. The system therefore contributes to reducing environmental impact, on which companies are required to take action.

Temperature Distribution—Smaller Temperature Differential Inside the Oven
Since conventional ovens produce a large amount of exhaust, cold ambient air must be introduced through inlets and outlets, which constantly generates air currents of different temperatures inside the oven. The use of a secondary-air supply pipe reduces the amount of exhaust, producing a positive internal air pressure, in contrast with the negative air pressure inside conventional ovens. This enables finer control of the air temperature in each zone.

Humidity Control—Easy to Maintain Humidity Inside the Oven at Specific Levels
Reducing exhaust enables water generated from products and gas combustion to be kept inside the oven, making it easy to parametrically control humidity settings.

Constant-temperature Water Flow Control Equipment
A perfect match for mixers used to make bread and confectionery
Water added to dough can be easily prepared using this system. Conventionally, it is prepared by mixing chilled and hot water. Our water flow control equipment produces constant-temperature water by heating prepared chilled water (about 2–7°C) or steaming tap water, thereby requiring less energy and space while also significantly improving control accuracy.

Easy to operate
Temperature and flow can be set using a touch panel.

Water can be fed into multiple mixers

Compact system unit
Hole diameter
25A: width 1,100 × height 1,650 × depth 600 (mm)
40A: width 1,200 × height 1,800 × depth 800 (mm)

Range of flow 7–41 liters/min. (dia. 25A)
10–60 liters/min. (dia. 40A)
Range of temperature control Temperature of chilled water to 45°C
Volume measuring accuracy ±0.5%
Temperature accuracy ±0.5°C
Power source 1Φ•100 / 200V 300VA
Supply steam 0.4 MPa / up to 210kg/h
Supply air 0.4 MPa / 100L/h

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