FoodPacific Manufacturing Journal – July 2019

processing

http://www.industrysourcing.com July 2019 FoodPacific Manufacturing Journal^33

Combining the benefits

of Direct Gas Fired (DGF)

and convection creates an oven

that can be set up to match

the optimum baking profile of

almost any baked product

“

”

dispersion of liquids to your powder recipe during the mixing process,
preventing lumps from forming.
Designed for manufacturers that need to deliver additions of liquids
between the range of 5-150 litres, this flexible and hygienic liquid addition
system reduces manual handling requirements within the process and
improves containment, further enhancing the benefits of IBC Blending.
The system consists of a free-standing pillar supporting a
reciprocating pump and weight monitoring system, onto which a liquid
tank is mounted. These connect to the IBC via the Matcon Liquid
Additions Intensifier using tri-clamped hoses and a rotary coupling.
To minimize the downtime for cleaning, operators can swap out parts
without the need for additional tooling, keeping the blender in production,
further improving the efficiency and throughput of a production facility.
The system also includes CIP flushing for neutral oils or cleaning fluids.

bars up to crackers and pet treats; it has

also already been applied to other products

including baked granola and ingredients.

The design of the modular oven

body allows the TruBake HiCirc to be

seamlessly assembled with TruBake DGF

(Direct Gas Fired) modules to form a

hybrid oven combining the advantages of

both heating methods.

An increasing number of companies

select a hybrid oven for its inherent

versatility. DGF and convection have

different heat transfer and airflow

characteristics that affect product quality.

Combining the benefits creates a unit

that can be set up to exactly match the

optimum baking profile of almost any

baked product.

The TruBake HiCirc uses direct

convection. With no heat exchanger,

there are significant 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 touch-screen controls

contain all the information needed to set

up and run the oven efficiently, including

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.

Continuous tunnel oven test facilities

within Baker Perkins’ Innovation Centre

in Grand Rapids, Michigan are available

to customers to help develop and define

optimum baking profiles for transfer onto

production facilities.

Manufactured in the United States to

Baker Perkins’ design and specification,

the HiCirc offers high engineering quality

plus the competitive price that comes

from a flexible local supply chain, fully

supported by Baker Perkins’ highly

experienced engineering team.

The system consists of a free-

standing pillar supporting

a reciprocating pump and

weight monitoring system,

onto which a liquid tank is

mounted. These connect to

the IBC via the Matcon Liquid

Additions Intensifier using tri-

clamped hoses and a rotary

coupling.

Access code

FPA0125