Oven

The way you bake your dough pieces determines to a large extent the bread characteristics such as colour, taste, cell structure and texture. Choosing the right oven configuration (length, width and baking time) is essential to ensure the best baking result for your products.

When you choose Kaak baking technology you are opting for years of experience and the widest range of ovens. There is always a suitable Kaak oven that will provide you with the desired quality and consistency of your product, because we have all types of baking methods available, you don’t have to make any compromises. That makes us unique in the world.

Whether you choose to bake with thermal oil, cyclothermic, impingement, electricity or direct gas fired technology, you will get the best baking results for your product. Discover which technology is right for you.

The choice of an oven is determined by many technical and technological factors. Every process and every situation is different. With our knowledge and experience in combination with a wide range of options, we can offer the right solution for your needs.

Highlights

    -All baking technologies

•         Thermo oil.
•         Cyclothermic.
•         Impingement.
•         Direct gas fired.
•         Electric – No CO2 emissions.
•     Tailor-made solutions for your situation and wishes.
•     Heavy-duty industrial design for long life and low maintenance.
•     Completely design according to the latest industrial food standards.
•     Full automation to limit manual interference.
•     Easy to operate with our intuative interfaces.
•     Testing in our Kaak Technology Center.

Key features

•     Provides stable baked products with volume.
•     A controlled and accurate temperature control ensures a beautifully colored crust and earlier reaching of the baking temperature in the core.
•     Softer dough with a high water percentage possible.
•     Low temperature difference between the oil and the temperature in the baking chamber.
•     The energy demand can be controlled very precisely by the amount of oil.
•     Heat conduction to the core of the product. Maximum distribution of the heat radiation and a very high radiation coefficient.

Product information

    Oven width up to 3,6 meters.
    Available belts:

•         Hingeplate.
•         Stone plate belt.
•         Open link belt.
•         Chain conveyor.

    The burner (heat exchanger) is set up in a separate room.
    The heated oil is pumped through horizontal radiators into the baking chamber.
    The radiators are placed above the product and under the baking belt.
    No air flow in the baking chamber, except in so-called “turbo zones”.
    Temperatures up to 330 ° C.
    Heat transfer: 10% conduction (mesh tape), 80% radiation, 10% convection.

Cyclothermic
Key features

•     Very consistent baking result.
•     Energy saving by production gap control.
•     Very even baking result on the side of the oven (also with very wide ovens).
•     Optimal control on each specific baking profile.
•     Optimal steam control.
•     Very efficient vertical turbo convection zones for consistently baked products
•     Control of product coloring.
•     Operation control on one side of the oven.

Product information

    Very wide ovens possible, up to 4,5 meters.
    Very robust baking conveyor to handle high product loads.
    Available belts:

•         Wire mesh belt.
•         Stone plate belt.
•         Chain with cross bars for high belt load.

    Air is heated by a central burner and blown through channels to the various oven sections. there the air is distributed between the top and bottom radiators.
    No air flow in the baking chamber, except in so-called “turbo zones”.
    Temperatures up to 280º C.
    Heat transfer: 10% conduction (mesh tape), 75% radiation, 15% convection.
Impingement
Key features

•     Suitable for a wide product range.
•     Modular oven.
•     Easy to operate which ensures optimal control over the baking time, the temperature of each zone, the air circulation, the humidity, etc.
•     Low operation costs.
•     Easy to maintain.
•     Available with electrical heater.
•     Short installation time.

Product information
    Width of the oven up to 3,0 meters.
    Available belts:

•         Closed steel belt.
•         Wire mesh belt.

    Gas burner heats a heat exchanger.
    Hot air is transported to the baking chamber where the product is heated by a high velocity air stream passing through
    Temperatures up to 330 ° C.
    Heat transfer: 10% conduction, 10% radiation, 80% convection.
Direct gas fired
Key features

•     Simple and modular design.
•     Shorter baking time.
•     Optimally adjustable thanks to the number of burners.
•     Very good heat transfer.
•     Easy to maintain.
•     Can reach high temperatures.
•     Energy saving system.
•     Adjustable 3 flame burners to balance the oven.

Product information
    Width of the oven up to 2,0 meters.
    Several burners in the baking chamber, under and above the product.
    Burners to pre-heat the belt.
    Available betls:

•         Stone plate belt.
•         Hingeplate.
•         wire mesh belt.

    The heat intensity (flame) of each burner is adjustable with a ratio of 1: 3.
    Temperatures up to 430º C.
    Heat transfer: 25% conduction, 60% radiation, 15% convection.

Electric
Key features

•     Provides stable baked products with volume.
•     A controlled and accurate temperature control ensures a beautifully colored crust and earlier reaching of the baking temperature in the core.
•     Softer dough with a high water percentage possible.
•     Low temperature difference between the oil and the temperature in the baking chamber.
•     The energy demand can be controlled very precisely by the amount of oil.
•     Heat conduction to the core of the product. Maximum distribution of the heat radiation and a very high radiation coefficient.

Product information

    Oven width up to 3,6 meters.
    Available belts:

•         Hingeplate.
•         Stone plate belt.
•         Open link belt.
•         Chain conveyor.

    The burner (heat exchanger) is set up in a separate room.
    The heated oil is pumped through horizontal radiators into the baking chamber.
    The radiators are placed above the product and under the baking belt.
    No air flow in the baking chamber, except in so-called “turbo zones”.
    Temperatures up to 330 ° C.
    Heat transfer: 10% conduction (mesh tape), 80% radiation, 10% convection.

 

Key features

•     Very consistent baking result.
•     Energy saving by production gap control.
•     Very even baking result on the side of the oven (also with very wide ovens).
•     Optimal control on each specific baking profile.
•     Optimal steam control.
•     Very efficient vertical turbo convection zones for consistently baked products
•     Control of product coloring.
•     Operation control on one side of the oven.

Product information

    Very wide ovens possible, up to 4,5 meters.
    Very robust baking conveyor to handle high product loads.
    Available belts:

•         Wire mesh belt.
•         Stone plate belt.
•         Chain with cross bars for high belt load.

    Air is heated by a central burner and blown through channels to the various oven sections. there the air is distributed between the top and bottom radiators.
    No air flow in the baking chamber, except in so-called “turbo zones”.
    Temperatures up to 280º C.
    Heat transfer: 10% conduction (mesh tape), 75% radiation, 15% convection.

 

Key features

•     Suitable for a wide product range.
•     Modular oven.
•     Easy to operate which ensures optimal control over the baking time, the temperature of each zone, the air circulation, the humidity, etc.
•     Low operation costs.
•     Easy to maintain.
•     Available with electrical heater.
•     Short installation time.

Product information

    Width of the oven up to 3,0 meters.
    Available belts:

•         Closed steel belt.
•         Wire mesh belt.

    Gas burner heats a heat exchanger.
    Hot air is transported to the baking chamber where the product is heated by a high velocity air stream passing through
    Temperatures up to 330 ° C.
    Heat transfer: 10% conduction, 10% radiation, 80% convection.

 

Key features

•     Simple and modular design.
•     Shorter baking time.
•     Optimally adjustable thanks to the number of burners.
•     Very good heat transfer.
•     Easy to maintain.
•     Can reach high temperatures.
•     Energy saving system.
•     Adjustable 3 flame burners to balance the oven.

Product information
    Width of the oven up to 2,0 meters.
    Several burners in the baking chamber, under and above the product.
    Burners to pre-heat the belt.
    Available betls:

•         Stone plate belt.
•         Hingeplate.
•         wire mesh belt.

    The heat intensity (flame) of each burner is adjustable with a ratio of 1: 3.
    Temperatures up to 430º C.
    Heat transfer: 25% conduction, 60% radiation, 15% convection.

 

Key features

    Very precise baking because the heat can be distributed very evenly over the baking chamber.
    Wide range of temperatures possible, even very high temperatures.
    No CO2 emissions
    Very compact construction
    Available in:

•         Continuous ovens
•         batch ovens
•         Multi-deck ovens

Product information

    Width of the oven up to 4.0 meters.
    Available belts

•         Gauze band
•         Stone Slab Belt
•         Chain with cross bars for a high belt load

Adapted to the situation and wishes
If the floor space is too limited for the oven capacity, a multi-tier oven (Multi-Deck) can be the solution. The continuous flow of products is distributed over the number of floors. Each floor has its own baking zones. The Multi-Deck solution thus also enables batch baking. Loading and unloading the Tunnel or Multi-Deck oven are part of the concept. A reliable system guarantees a continuous product flow, resulting in an even baking result. Thanks to the knowledge of product carriers and logistical experience at Kaak, the solutions are completely tailored to your bakery. The type of oven conveyor is important for baking performance. Wire mesh (fine or coarse), steel tape, stone or cross beams are the available solutions. Conveyor alignment is a high priority in design. In addition, there are preheating zones for conveyor belts, cleaning functions, access doors for different zones, forced air turbulence and more. We understand that the baking process is essential to your product and are here for you with our solutions.
Hygienic design

Kaak’s ovens are designed in such a way that they are easy to clean and that dirt does not get a chance to accumulate. In addition, a wide range of cleaning options are available. These solutions are characterized by very effective cleaning, speed and low energy consumption. Hygiene is essential, but with as little downtime as possible and maximum output. Some examples of the cleaning solutions.

•     Automatic belt cleaning systems.
•     Automatic baking chamber cleaning systems.
•     Extra access doors for cleaning.
•     Drip trays and drawers for easy cleaning.
•     Conveyor belts for crumb removal.
•     Walkways on top of the oven.

Flexibility
Industrial bakers all over the world bake with Kaak ovens. A significant advantage of our ovens is that they can operate fully automatically. This saves on labour costs. Kaak will adapt the oven to your needs, whether you want minimum operating costs, high industrial performance or the most flexible solution.
Recipe-controlled baking

All our ovens offer the possibility of fully recipe-controlled baking. This means that you do not have to concern yourself with product changes. The oven automatically adjusts to the recipe of the next product.
Low energy consumption

Energy consumption in industrial bakeries is usually a significant cost item. The lowest possible energy consumption during the baking process is therefore important. With our ovens you save on operational costs and contribute to a more sustainable environment. You can even bake in our electric ovens without leaving a carbon footprint.
Focus on quality, efficiency and output

Baking with Kaak means that you can guarantee your customers a product with a focus on quality, efficiency and output. Needless to say, all our products comply with the applicable legislation and the highest safety standards.