The Meincke Turbu 4.0 indirect-fired convection oven is your oven for the industrial production of biscuits, cookies, cakes, pizzas, pies and more, with its precise heat and moisture controls.
A fan blows air into the burner chamber which is heated directly by the burner. The accruing heat is transferred to the heat exchanger room. There, air is heated up in a separate system and distributed to the baking chamber. This ensures that no combustion gases come into contact with the end product. A constant, correct baking temperature is achieved, which secures uniform baking results.
An adjustable damper system with fans sends hot air into the top and bottom ducts. Distributing the heat this way ensures an ideal temperature level in the oven. The air in the oven is exhausted continuously, mixed with fresh air and returned to the heat exchanger. Any baking fumes are removed via flue.
The convection system transfers most of the heat to the products. However, a significant amount of heat is generated by the hot baking band and the plenums. By adjusting the burner temperature, the air distribution between bottom and top plenum and the humidity profile, you can change the heat transfer in the oven significantly.
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