1
Contents
1 Mode of action of STIR
®
-technology ................................................................................ 2
1.1 General ...................................................................................................................... 2
1.2 Baking ......................................................................................................................... 2
2 Benefits ............................................................................................................................ 3
3 Rules for baking with STIR
®
............................................................................................. 4
3.1 Baking phases ........................................................................................................ 4
3.2 Humidity ................................................................................................................. 4
3.3 Mellowness ............................................................................................................ 4
3.4 Temperature ........................................................................................................... 4
3.5 Temperature measurement .................................................................................... 4
3.6 Stick out- and flow temperature .............................................................................. 5
3.7 Early skin formation and incrustation ...................................................................... 5
3.8 Increase in temperature ......................................................................................... 5
3.9 Short pre-streaming ................................................................................................ 5
3.10 Steaming .............................................................................................................. 5
3.11 Core temperature ................................................................................................. 6
3.12 Shut down ............................................................................................................ 6
3.13 Incrustation ........................................................................................................... 6
3.14 Steam exhaust ..................................................................................................... 6
3.15 Finishing baking .................................................................................................... 6
4 Baking programs with STIR
®
............................................................................................ 7
4.1 Oven type: deck oven .............................................................................................. 7
4.2 Oven type: baking oven ......................................................................................... 10
4.3 Oven type: STIR
®
-tunnel oven ............................................................................... 10
5 Comparison of energy consumption with STIR
®
vs. classic baking oven ........................ 10
6 Comparison of furnace practice with STIR
®
vs. classic baking oven ............................... 11
