Baking and Confectionery Equipment (Gas-fired ovens)

Market expectations for food manufacturers are increasingly diversifying. Naigai Industries’ reel ovens are designed to simultaneously bake small quantities of different products. They can also turn out large quantities of a single type of product. This reliable equipment supports the efficient mass-production of high-quality products under variable operating conditions.

This system supplies secondary air to each burner individually, thereby ensuring complete and constant combustion. Exhaust control in conventional ovens has focused on simply discharging combustion exhaust, with less attention on ventilation associated with product quality. Our system, however, accounts for venting in order to ensure high product quality by minimizing combustion exhaust. The outstanding features of this burner system include greater energy saving, environmentally sound operation and excellent internal humidity control. A flame detector built into each burner enables the operator to monitor the combustion status of all the burners, status is displayed on the operation panel for greater safety.

A conventional tunnel oven combustion system takes in secondary air required for combustion from inlets, outlets or other openings in the equipment. By contrast, the burner system with a secondary-air supply pipe reduces the overall air intake by directly feeding secondary air to each individual burner. Since this system does not rely on the ambient air, it minimizes exhaust emissions, which in turn reduces the heat loss due to venting and thereby improves fuel efficiency.

The chart shows the temperatures inside the baking chamber measured at different positions between the oven’s inlet and outlet. The oven with the burner having a secondary-air supply pipe achieves the preset temperature faster than the conventional oven, demonstrating a higher baking efficiency (data source: Naigai Industries, Inc.).

The system benefits from the secondary-air supply pipe, which feeds only the amount of air required for combustion. This facilitates full consumption of the combustion air, resulting in reduced CO and NOx emissions for safer operations. With a reduced need for venting, the burner system consumes less gas, saving up to 15% of the fuel. This also contributes to the mitigation of CO2 emissions.
The system therefore contributes to reducing environmental impact—an increasingly important good for all companies.

Conventional ovens produce a large amount of exhaust which must be compensated by intaking cold ambient air from inlets and outlets. The air current constantly generates uneven temperature distributions inside the oven chamber. The use of a secondary-air supply pipe reduces the need for venting, producing a positive internal air pressure. This contrasts with the negative air pressure inside conventional ovens. This enables finer control of the air temperature in different zones inside the oven.

The exhaust suppression effect allows moisture generated by the product as well as by gas combustion to be retained in the oven, enabling control with humidity as a parameter.