10
4.2 Oven type: baking oven
Rolls 60 g
(120 pcs. baked free on base plate)
Leave to stand temp.
upper heat 240°C/lower heat 215°C
Steam
12 s/10 s pause/again 5 s
3 minutes
upper heat 225 °C/lower heat 215 °C
10 minutes
upper heat 235 °C/lower heat 215 °C
13 minutes total
4.3 Oven type: STIR
®
-tunnel oven
1
2
3
4
5
6
7
8
9
10
Zone
1
2
3
4
5
6
7
8
9
10
Baking time
[min]
4
8
12
16
20
24
28
32
36
40
Oven length [m]
Steam
STIR
®
Convection
Energy type
170
450
550
450
350
340
330
320
310
300
heater [T]
170
190
210
240
270
260
250
240
230
220
Baking
chamber [T]
5 Comparison of energy consumption with STIR
®
vs.
classic baking oven
Source: IGV (Institut für Getreideverarbeitung GmbH), Bergholz-Rehbrücke
Comments:
Baking of 1000 g raw dough pieces (converted from weight for 30 raw dough pieces,
1800 g)
Rolls, initial mass weight á 60 g
The energy values refer to the total baking process.
The energy values are average values.
Deck oven
classic
Deck oven STIR
®
Energy consumption per kg
initial mass weight [Wh]
550
450
Energy saving [%]
18
Baking time [min]
17
13
Time saving [%]
26
