The TruBake HiCirc convection oven by Baker Perkins brings higher rates of convection, higher heat flux and a broader range of product capability than its predecessors.
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.
The design of the modular oven body allows it to be seamlessly assembled with TruBake DGF (Direct Gas Fired) modules to form a hybrid oven, combining the advantages of both heating methods.
TruBake HiCirc uses direct convection. With no heat exchanger, there are 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 easy-to-use touchscreen controls feature 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.
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