| ≥1 piece |
Features:
Reduce process time by 50% or more over conventional systems
Available as an oven, dryer, roaster or cooler
Complete access is designed into this system for ease of cleaning and maintenance
Our systems are designed for uniform drying/baking/curing across the entire conveyor (oven 'edge effect' is eliminated)
Robust design using heavy gauge materials for long operating life
Impingement technology is defined by high velocity airflow perpendicular to the product surface, where the air 'impinges' on the surface of the product. The purpose is to break away the thermal boundary layer of air at the product surface and create turbulence, thereby increasing the heat and mass transfer rates. Compared to traditional convection or through-flow airflow, impingement heat transfer rates are typically 2 ? to 3 times faster, regardless of whether it is related to heating, drying, cooling or freezing. The four major nozzle configurations to generate the velocities required are radius holes, V-jet, nozzle boxes and tubes. Impingement technology is best suited for products with a high surface area to volume ratio. The product tends to have a high surface area for heat transfer, and a minimal thickness for heat diffusion and moisture migration. We also offer a wide variety of wire belt, continuous band and hinged slat conveyor designs.
Applications: Bakery products, prepared foods, baked snacks, crackers, vegetables, potato products, pulp fiber webs, tobacco sheet, nonwovens, petfood biscuits and treats
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