Industry: Bakeries and Tortilla Manufacturing (NAICS 3118)
Process Brief: Dough is heated to produce bread, cookies, and other baked products.
Energy source: Gas
Energy Intensity: 500 Btu/lb
The Lanham or spiral oven is a type of continuous baking oven. The Lanham oven is a proof-and-bake system with a continuous belt running through both the proofing and baking chambers. The continuous belt eliminates any jarring of the fragile proofed dough as it moves from the proofer to the oven, lowering the loss of product. The product enters the oven near the top of the baking chamber, spiraling down through a series of heating zones, and exits near the bottom of the oven. The oven is direct gas fired by ribbon burners located parallel to the direction of product travel. Production capacity ranges from 5,000 to 21,000 pounds of bread per hour.
Heat and Control
21121 Cabot Blvd.
Hayward, California 94545-1132
Telephone: 800-227-5980, 510-259-0500
Web site: www.heatandcontrol.com
FMC FoodTech Chicago
200 East Randolph
Chicago, IL 60601
Web site: www.foodtechnologies.com