Oven Systems
The right oven configuration, meaning length, width and baking time, decides how your product bakes. Royal Kaak keeps all five baking technologies in-house: thermal oil, cyclothermic, impingement, direct gas fired and electric.
Choosing an oven depends on many technical factors. The type of oven conveyor matters a great deal for baking performance, and conveyor alignment is a design priority. If floor space will not take the capacity, a multi-deck oven is the answer.
- Conveyor options: fine or heavy wire band, steel band, stone plate, cross-bar system
- Pre-heating zones for the conveyor bands
- Cleaning functions and access doors to the different zones
- Forced air turbulence as an option
- Multi-deck configuration where floor space will not take the capacity
- New products can be trialled at the Kaak Technology Centre
Models and options
The same engineering, configured around your product.
Thermal oil oven
The temperature difference between the oil and the baking chamber is very small. Controlled, precise temperature brings the centre of the product up to baking heat early and colours the crust evenly.
- The burner (heat exchanger) sits in a separate room
- Heated oil is pumped into the baking chamber through horizontal radiators
- Radiators sit above the product and under the baking band
- There is no air flow in the baking chamber, only movement in the turbo zones
- Band options: hinged plate, stone plate, open link belt, chain conveyor
- Voluminous, stable baked product
- Works with soft, high-hydration doughs
- Energy demand is controlled precisely by the amount of oil used
- Heat conducted to the centre of the product, high radiation coefficient
- Multi-deck configuration where floor space is short
- Maximum width
- 3.6 m
- Temperature
- Up to 330°C
- Heat transfer
- 10% conduction, 80% radiation, 10% convection
Cyclothermic oven
Vertical turbo convection zones give homogeneous baking. Even in very wide ovens, the result at the sides is the same.
- Air is heated by a central burner and ducted to the different sections of the oven
- Energy saved by controlling production gaps
- Separate optimum control for each baking profile
- High precision in steam control
- Control of product colour
- Operated and controlled from one side of the oven
- Band options: wire mesh, stone plate, chain with cross bars
- Maximum width
- 4.5 m
- Temperature
- Up to 280°C
- Heat transfer
- 10% conduction, 75% radiation, 15% convection
Impingement oven
A gas burner heats a heat exchanger and hot air is driven over the product at high speed. Suits a wide range of products.
- Modular oven build, short installation time
- Full control over baking time, zone temperature, air circulation and humidity
- Low running cost, easy maintenance
- Electric heating available as an option
- Band options: closed steel band, wire mesh belt
- Maximum width
- 3.0 m
- Temperature
- Up to 330°C
- Heat transfer
- 10% conduction, 10% radiation, 80% convection
Direct gas fired oven
Several burners sit in the baking chamber, both above and below the product. The type in the range that reaches the highest temperature.
- Simple, modular design and a shorter baking time
- Adjustable three-flame burners to balance the oven
- Each burner’s flame intensity adjusts over a 1:3 range
- Separate burners to pre-heat the band
- Band options: stone plate, hinged plate, wire mesh
- Maximum width
- 2.0 m
- Temperature
- Up to 430°C
- Heat transfer
- 25% conduction, 60% radiation, 15% convection
Electric oven
Precise baking because heat spreads very evenly through the chamber. Offered in continuous, batch and multi-deck configurations.
- No CO₂ emissions
- A very wide temperature range, able to reach very high temperatures
- Extremely compact build
- Available as continuous, batch and multi-deck ovens
- Band options: gauze band, stone slab, chain with cross bars
- Maximum width
- 4.0 m
- CO₂ emissions
- Zero
- Configuration
- continuous · batch · multi-deck
Figures shift with the product, the dough and the layout of the line. Talk your line through with us for exact numbers.