Reel or Revolving Tray Oven – Batch
Industry: Bakeries and Tortilla Manufacturing (NAICS 3118)
Process Brief: Dough is heated to produce bread, cookies, and other baked products.
Energy source: Typically gas, but can be gas and oil or electricity
Energy Intensity: 500-750 Btu/lb of product
The reel oven is another type of batch oven used by the bakery industry. It consists of a relatively high baking chamber inside which trays move around a horizontal axle in Ferris-wheel fashion. The reel oven generally requires more heat in relation to production capacity than other types of oven due to its relatively large baking chamber. The large baking chamber also makes the even distribution of heat and the accurate control of temperature more difficult. Because the baking products pass several times through the upper zone of the oven, which has a high relative humidity, products baked in a reel oven will often have final characteristics that differ from those of products baked in other ovens. Reel ovens are generally used in bakeries with low-production volume or limited floor space or in large bakeries as a second oven for a low-volume specialty product.
19220 State Route 162 East
Orting, WA 98360
Web site: www.baxtermfg,com
LC Bakery Equipment Services Ltd.
25 Easton Road, Brantford, Ontario
N3P 1J4 Canada
Telephone: 519 – 752-8285
Web site: www.lcbakery.com