OVEN

Our ovens, chiefly direct-flame, electrical, and thermal-cycle ovens, are designed and realized following the necessities of the client. For us, it is essential to guarantee, through a simple touch-screen, an autonomous management of every single one of the sections of the oven, setting independent temperatures, achieving a personalized baking, optimal for every different client. The materials that can be used to transportation the product are several, and combined with our baking system, they guarantee obtaining a perfect product.
The client will also be supported by experts throughout the whole first period of production, so that the oven will be perfectly set.

FEATURES

CONVEYORS
Marble Stone
The best choice. Its temperature conduction is excellent, and thanks to this system, the problem of the temperature changes inside the oven is enormously reduced
Fire Stone
A good compromise between initial cost and baking result. This specific stone consists in a mixture of high temperature stones.
Steel Plate
A cheaper solution. We recommend it for those cases in which the product shouldn’t be damaged by changes in temperature during the baking process.
Wire mesh
It has a very low temperature conduction, and is often used for packaged products (croissant, muffins etc.) that don not need a high temperature impact from the bottom.

OVEN STUCTURE
The structure of our ovens is made of painted carbon steel, and consists in a monolithic system: a completely welded structure containing the baking chamber, which is supported by spheres.
Between the chambers there is an expanding connection that compensates for all the elongations caused by the temperature changing. On the chamber holes one can find a couple of adjustable doors that can be moved according to the dimension of the product.

OVEN CHAIN MOVEMENT
At the beginning and at the end of the oven, the tensioning system and the drive unit are respectively placed.
The tensioning system can be developed by means of pistons, i.e. compressed air, or mechanically. The drive system is directly connected to the main shaft and its speed can be adjusted by the control panel.

INSULATION
Our ovens are provided with a strong insulation of stone wool in order to assure a correct conservation of the heat inside the baking chamber, and not to heat up the surrounding environment. Our ovens, indeed, guarantee a minimum effect on the surrounding ambient.

CONTROL
All Vimek ovens have their own electrical panel from which one can manage all the parameters required for the best baking, for instance: temperature, speed of the belt, and recipes.

+ DIRECT-FLAME OVENS

In direct-flame ovens with gas burners, the baking is carried out through the direct irradiation of the product. Thanks to the flame inside the baking chamber, this type of oven allows a much more artisanal product

This oven is designed for a uniform baking of the product, throughout both the width and length of the baking chambers. According to its length, the oven is divided into baking areas; therefore, it will be possible, by means of a simple touch screen, to individually manage each area, and set a different temperature for the upper part of the chamber (which guarantees a homogeneous irradiation of the top of the product), and the lower part (which guarantees, through the conveyor belt, a homogeneous heat conduction on the lower side of the product).
This way, our client can thoroughly organise any baking phase. The oven is provided with a forced system for the extraction of steam from the baking chamber, by means of electric fans.


+ ELECTRICAL OVENS

In electrical ovens with resistance, the baking is carried out through the direct irradiation of the product.
The special armoured resistors are specifically designed for the bread sector and guarantee a homogeneous baking of the product.

This oven is designed for a uniform baking of the product, throughout both the width and length of the baking chambers. According to its length, the oven is divided into baking areas; therefore, it will be possible, by means of a simple touch screen, to individually manage each area, and set a different temperature for the upper part of the chamber (which guarantees a homogeneous irradiation of the top of the product), and the lower part (which guarantees, through the conveyor belt, a homogeneous heat conduction on the lower side of the product).
This way, our client can thoroughly organise any baking phase. The oven is provided with a forced system for the extraction of steam from the baking chamber, by means of electric fans.


+ HEAT-CYCLE OVENS

In heat-cycle ovens, the baking is carried out through the direct irradiation of the product.
It is the smoke produced inside the combustion chamber that, wisely channelled into designated areas, allow a slow and homogeneous baking of the product

This oven is designed for a uniform baking of the product, throughout both the width and length of the baking chambers. According to its length, the oven is divided into baking areas; therefore, it will be possible, by means of simple shutters, to manage the independent control of the ceiling and bottom in order to obtain a homogeneous baking.
The number of areas depends on the length of the oven; every area has its own control shutters, and is heated up by a circuit composed of its own burner, turbine, and chimney. The oven is provided with a forced system for the extraction of steam from the baking chamber, by means of electric fans.




VIMEK BAKERY AUTOMATION SRL

Via Pacinotti, 3/1A
35017 Piombino Dese [PD]
ITALY
C.F. e P.I. 04858490289
info@vimekbakery.com
Ph. +39 049/0963625




ENG | ITA | POR | ESP

©2017 vimek bakery automation s.r.l.
credits

ENG | ITA | POR | ESP

©2017 vimek bakery automation s.r.l.
credits