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Daub Automatic Hanseat Oven

The Daub Automatic Hanseat

The Daub Automatic Hanseat is a Multi deck oven heated by the experienced and advanced thermal oil technology. Automatic loading and discharging systems feed up to 12 decks with baking surfaces up to 300 sqm.

Its high flexibility in terms of product range and set-up times fulfils highest demands to a modern process management.

Baking premium products under the circumstance of highest energy efficiency is the DAUB bakers secret of success.

Meeting highest requirements

Due to its manifold possible configurations and its modular construction system the Daub Automatic Hanseat offers a tailor-made oven plant meeting the demands of quality and cost conscious oriented bakers managing several shops and industrial producers.

The Daub Automatic Hanseat complies highest reliability during most durable manufacturing due to its long lasting design.

The DAUB Automatic Hanseat offers a wide range performance

  • free standing products baked on stone or hinge plate belt
  • from artisan , rustic style and mediterranean products to rolls and white ware
  • goods baked on trays and in tins conveyed by chains or different open belt constructions

The Daub Automatic Hanseat Stone

The Daub Automatic Hanseat Stone works in the same way. On up to 4 decks decks with baking surfaces up to 180 sqm products bake on a stone plate belt. Capacities of up to 5000 kg per hour are easy to handle. Parbaked Ciabatta and Baguette products work out perfectly due to the soft and equal heat transfer of the stone plate.

Individual adaptation to the baking process

The configuration of the DAUB Automatic Hanseat is adapted to the products and the process in the bakery. In courtesy of multiple or single loading the oven is operation either in a continuous pass through mode or batch mode. Combined or multiple line mode are common operations.

Precise adjustable heating circuits ensure precise separated temperature zones but also independent adjustable top and bottom heat.

Due to its thermal oil technology the DAUB Automatic Hanseat is a low noise operating oven. Because of its compact construction the system is saving a maximum on production area.

DAUB-technology convinces

  • Highest temperature flexibility compared to other automatic thermal oil ovens
  • Additional product stability by vertical and horizontal TURBO
  • Separations of section by pneumatic curtains

Cost control due to the best baking efficiency

  • The Daub Thermal oil technology can reduce the electrical energy costs
  • The Daub Thermal oil technology can reduce the calorical energy costs
  • Due to the Daub Thermal oil technology it is possible to lower the flour ingredient costs
  • Due to the Daub Thermal oil technology it is possible to significantly lower the yeast ingredient costs
  • Due to the Daub Thermal oil technology it is possible to reduce the baking times and herewith the baking loss

Perfect bake results with prolonged freshness

The DAUB Automatic Hanseat is convincing by its high efficiency and high grade bake results. The consequent implementation of the most modern cognitions are effecting in a considerable reduction of the operating costs for heating and raw materials.

  • high fermentation tolerance and up to 50% longer oven leavening
  • high volume yield and reduction of bake time
  • even crust texture and an attractive porosity
  • significant savings due to a high dough yield

Artisan quality at highest output due to the DAUB technology

Daub transfers the operation mode of traditional handy craft ovens in modern industrial oven technology to fulfil the high baking process requirements.

The Hand Craft-Automatic takes care of an adjusted and even bake climate from the beginning to the end of the product group.

  • equal steam distribution and air conditioning
  • neither rejects nor quality fluctuations while product changes
  • higher productivity due to shortened set-up times
  • economical baking process due to optimized product steaming

Daub Multi Rack Oven

The Kaak Group Multi Rack System is a fully automatic bakery system working with racks carried by portal cranes through proofing, baking, cooling and freezing sections. This system is perfect for a fully automatic production of a wide product range proofed and baked on trays and pans.

Multi functional and fully automatic layout

After depositing the products on trays automatically, the trays are automaticlly loaded into a rack with up to 12 decks which is then placed by a robotic portal crane into the proofing section. Different products can each rest their proofing time individually and are in time taken out by the overall sequence control.

High flexibility and capacity

The racks are automatically moved by portal cranes into several Daub Thermal-Roll ovens. The Daub ovens are heated by the experienced and advanced thermal oil technology.

After a individual baking time each rack is moved into a cooling section and if necessary into a freezing section.

Kaak Group industrial design and high reliability

The system uses a patented hanging transportation for clean room production which is easily to sweep underneath because of a flat floor without any rails and holes.The Kaak Group Multi Rack System complies highest reliability during most durable manufacturing due to its long lasting design.

The Kaak Group Multi Rack System offers a wide range performance

  • All kinds of buns or products on sheets
  • puff pastry and Danish products
  • cakes with difficult ingredients like cheese cakes and others

Individual adaptation to the baking process

The configuration of the Kaak Group Multi Rack System is adapted to the products and the process in the bakery.

Due to its thermal oil technology the Kaak Group Multi Rack System is a low noise operating oven. Because of its compact construction the system is saving a maximum on production area.

DAUB-technology convinces

  • highest temperature flexibility compared to other automatic thermal oil ovens
  • additional product stability by vertical and horizontal TURBO

Cost control due to the best baking efficiency

  • The Daub Thermal oil technology can reduce the electrical energy costs
  • The Daub Thermal oil technology can reduce the calorical energy costs
  • Due to the Daub Thermal oil technology it is possible to lower the flour ingredient costs
  • Due to the Daub Thermal oil technology it is possible to significantly lower the yeast ingredient costs
  • Due to the Daub Thermal oil technology it is possible to reduce the baking times and herewith the baking loss

Perfect bake results with prolonged freshness

The Kaak Group Multi Rack System is convincing by its high efficiency and high grade bake results. The consequent implementation of the most modern cognitions are effecting in a considerable reduction of the operating costs for heating and raw materials.

  • high fermentation tolerance and up to 50% longer oven leavening
  • high volume yield and reduction of bake time
  • even crust texture and an attractive porosity
  • significant savings due to a high dough yield

Artisan quality at highest output due to the DAUB technology

Daub transfers the operation mode of traditional handy craft ovens in modern industrial oven technology to fulfil the high baking process requirements.

The Hand Craft-Automatic takes care of an adjusted and even bake climate from the beginning to the end of the product group.

  • equal steam distribution and air conditioning
  • neither rejects nor quality fluctuations while product changes
  • higher productivity due to shortened set-up times
  • economical baking process due to optimized product steaming

Kaak Multi Step Oven

An indexing chain at the entrance of the Multistep Oven will bring the baking trays stepwise into the oven. When a tray is entering the first baking chamber, it will be lifted up stepwise towards the top of the oven. The trays are now pushed into the second baking chamber where a similar stepping mechanism will bring it down. This process is repeated after which the trays will leave the oven.

MAIN FEATURES:

  • Active oven infeed and outfeed of baking trays; trays do not touch, no dispositioning
  • Active tranfer from one baking chamber into the next; trays do not touch
  • Reversable air flow in the baking chamber
  • Angle adjustable blowing units for optimal heat transfer
  • Uniform air flow across the whole width of the baking tray
  • Controlled steam injection system at infeed and between baking zones.
  • Steam injection in the circulating air in the secundary system
  • Frequency controlled suction of saturated vapours out of the oven. Very accurate setting of environment humidity.
  • Automatic lubrication system
  • Adaptable to customers's specifications.

MCS Bakemaster

The MCS Bakemaster, is a tunnel oven that can be supplied with either a wiremesh or a stone plate baking conveyor. The wire mesh oven is suitable to hearth-baked products as well as baking on pans and trays or in tins and moulds. The various oven modules may be varied according to product and customer requirements. For example it is possible to combine baking zones of various sizes to achieve an ideal baking diagram. Similarly, one or more turbo zones can be incorporated to optimise heat transfer.

Modular design also allows maximum flexibility when choosing oven layout and dimensions. For the most part, the indirectly-fired Bakemaster generates radiant heat for baking, and conducted heat coming from the oven sole. Additional heat transfer can be obtained in the form of forced convection heating from a turbulent air system which blows the hot air vertically through the baking chamber. The flow of this turbulent air can be reversed.

Low energy Consumption

Bakemaster's innovative design allows exhaust temperatures to be minimised. This results in very low energy consumption. Special care has been given to the design of a virtually "sealed" heating system, to exploit heat inside the oven and maximize heat transfer. These features make Bakemaster one of the most efficient and environmentally friendly ovens on the market.

Baking Flexibility

In the design stage, baking flexibility is achieved by carefully selecting the optimum modular layout in order to match the fundamental baking requirements of both client and product.

Whatever the chosen modular layout, by regulating the flow of the heating gasses in the heat exchangers, it is possible to adjust the baking temperature profile over a wide spectrum, giving Bakemaster impressive flexibility.

Due to this flexibility each Bakemaster oven can easily be adapted to bake a wide range of products, such as:

  • Rolls, hearth-baked and/or in pans or trays
  • Bread, hearth-baked and/or in tins
  • Cakes
  • Confectionery
  • Pizza (various types) 

Automated adjustment of the dampers and steam exhaust valves is an option on all Bakemaster ovens. By means of a recipe management programme or, for the most sophisticated and demanding production requirements, by means of an automated software-driven system consisting of a set of sensors inside the baking chamber.

Feedback from these sensors is transposed into damper settings in order to obtain a constantly modulated baking process, resulting in perfect product consistency.

Product specifications

Wiremesh

Baking chambers (standard size)

2.000 / 2.300 / 2.500 / 3.000 / 3.750 / 4.000 / 4.300 mm

Baking chambers length

Modular sections up to 60 meters; longer lengths on request

Oven band type

Wiremesh (various types)

Oven load

Up to 120 kg/m2

Drive

Geared motor, variable speed, with automatic tracking system                             

Baking time control

Ratio up to 1:10

 

Stone - sole 

Baking chambers (standard size)

2.000 / 2.500 / 3.000 / 3.750 / 4.000 mm

Baking chambers length

Up to 36 meters; longer lengths on request

Oven sole

Natural stone (granite)

Oven load

Up to 40 kg/m2

Drive

Geared motor with variable speed via side chain with heat-resistant graphite bushings

Baking time control

Ratio up to 1:10

Height of burner zone

Standard height: 2.600 mm

High capacity / Heavy load ovens: 2.700 mm

MCS direct fired HT Oven

The direct fired oven is used for baking products which require high temperatures, often more than 350°C, which is hardly attainable using traditional indirect heated ovens.

As such this oven is often employed for the production of pizzas, pita bread and other similar products.

Normally the products that are baked with high temperature require a short baking time and accordingly high capacities can be achieved from quite small ovens.

Our range foresees widths from 1mt up to 2 mt. The length of the oven rarely exceeds 15mt, and the most common dimensions are among 8 and 12mt. Although longer ovens can be built where the need arises.

Heat is provided by ribbon gas burners directly placed inside the baking chamber, over and under the baking conveyor. The direct fired oven is available with either a wiremesh or a natural stone baking conveyor, according to the demands of the client.

The number of regulation zones depends on the total length of the baking chamber.

Each zone has independent adjustment for bottom and top heat, in order to obtain the most suitable baking diagram.

The oven is also fitted with the baking conveyor preheat zone. The effectiveness of the preheat is particularly important in this type of oven, as the rapidity of the baking (normally from 60 to 120 seconds) requires that heat flows immediately from the conveyor to the product.

As all MCS products, the direct fired HT oven is continually updated and improved inline with the latest developments in control and manufacturing.

We only use superior quality well known and branded subcomponents, easily available in all principal markets.

 

Food technologies
© Anton Ohlert 2012
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