Oven_Spiral_HeatandControlLanham or Spiral Oven – Continuous

 

Industry: Bakeries and Tortilla Manufacturing (NAICS 3118)

NAICS process:

3118 Baking

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.

 

Manufacturers

Heat and Control

Corporate Headquarters

21121 Cabot Blvd.

Hayward, California 94545-1132

Telephone: 800-227-5980, 510-259-0500

Web site: www.heatandcontrol.com

 

 

Oven_Spiral_FMC

FMC FoodTech Chicago

200 East Randolph

Chicago, IL 60601

Telephone: 312-861-6000

Web site: www.foodtechnologies.com