Baking & Snack - June 2020 - 76

OVENS

Steam quantity and
moisture levels can be
custom profiled for
each product.
Gemini Bakery Systems

Ken Zvoncheck, director of process technology, Reading
Bakery Systems. "Thin products tend to be baked more
quickly at higher temperatures whereas thicker products
generally need more time in the oven in order to achieve
a thorough bake throughout the center of the product."
With breads and rolls, applying a mist of water between the proofer and oven moistens and cools the
dough pieces. This allows the steam to condense
more readily.
"It actually amplifies the steam in the oven," said
Ondrej Nikel, director of engineering, Topos Mondial.
"It's the holy grail of simplicity for adding steam to
your products."
Normally placed just inside the oven entrance, steam
lances rely on low-pressure conditioned steam.
"The key is to not overheat this entrance section to
where the steam effect is diminished," Mr. Barnes cautioned. "An extraction fan is most often employed directly after a steam lance zone to prevent steam migration throughout the bake chamber. Failure to use this
effectively can create corrosion in later oven sections not
having a stainless interior."
Phil Domenicucci, baking systems specialist, AMF
Bakery Systems, pointed out that steam tunnels are
used only at the oven infeed when the products are cool
enough for the steam to condense on their surface.
Mr. Bijkerk added that controlling such condensation
prevents the products from drying out too fast on the
outside. By adjusting the humidity level, the dehydration
rate can be controlled. He added that condensation will
only take place when the products' surface temperature
is below the dewpoint temperature of the process air.
"Once the product surface reaches a certain temperature the so-called dewpoint temperature, additional
steam is useless because it will not condense and may
cause blotches from water droplets on the product's
skin," Mr. Bijkerk said.
At the end of the steam tunnel, Mr. Domenicucci said

76 Baking & Snack June 2020 / www.bakingbusiness.com

a separate exhaust removes the excess moist air, which
develops the crust and a shiny texture.
Sveba Dahlen, a Middleby Bakery company, uses a
steam generator that creates a mist by flushing water
on heated steel balls and/or aluminum rods. Mikael
Ljunggren, master baker, Sveba Dahlen, noted the product can spend anywhere between 5 and 30 seconds under steam depending on the desired characteristics.
"If you see that your products require more steam,
you can easily add extra by pressing and holding the
steam button on the panel for as many seconds as you
want, and the extra steam will be injected instantly,"
Mr. Ljunggren said.
Billy Rinks, national sales account manager, North
America, Stewart Systems, a Middleby Bakery company,
noted its ovens rely on up to five steam banks in the first
zone for proper crust texture and appearance. Automatic
controls and exhaust vents control the amount of relative humidity throughout the ovens' other zones.
"The way we achieve this is by adding steam into the
first zone of an oven rather than if it's a conveyorized
or tunnel oven," Mr. Rinks said. "We only use saturated
steam for this process. We have several banks of nozzles
in the steam tunnel, which is used to isolate the steam
in that zone. Typically, the burners are off in this zone
when using steam."
On Gemini Bakery Equipment's indirect-fired tunnel
oven, targeted steam is delivered directly to the product
for minimal waste.
"Steam quantity and moisture levels are manually
adjustable or can be automated and custom-profiled
for each product," said Ken Johnson, president, Gemini
Bakery Equipment. "A stainless-steel moisture evacuation duct with a manually adjustable damper is in each
20-foot-long oven temperature zone. These dampers can
be automated with linear actuators for best repeatability.
The ideal rate of steam retention or removal can be profiled for each product."


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Baking & Snack - June 2020

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