Pizza Ovens

Pizza Ovens

Biscuit, Bread, Pie & Pizza Ovens

The Haas-Meincke biscuit oven program allows the production of all kinds of hard and short dough biscuits, crackers, cocktail crackers, swiss rolls, layer cakes and pizza-type products.

The most suitable oven type for a certain product and for certain production conditions can be selected from different baking systems. Moreover, it is also possible to combine different baking systems to a hybrid oven. All ovens are available in working widths from 800 to 4200 mm.

Indirectly Heated Convection Oven

This oven type is used for the production of biscuits, cookies and cakes, pizzas and pies and many more products.

Technical data:

  • Indirectly heated by gas, oil or electricity
  • Pre-manufactured and insulated in 2-m-modules for fast and easy installation
  • Floating baking chamber design prevents thermal stress on oven outer frame
  • Burner flames heat up the burner chamber and the tubes in the heat exchanger
  • Combustion gases removed by flue system without contacting the products
  • Burners controlled by temperature sensor to ensure constant and correct baking temperature
  • Humidity in each heating zone and ratio between top and bottom heat adjustable by damper system

Indirectly Heated Convection Oven

Directly Heated Convection Oven

This oven type is used for the production of biscuits, cookies and cakes, pizzas and pies and many more products.

Technical data

  • Directly heated by gas, oil or electricity
  • Pre-manufactured and insulated in 2-m-modules for fast and easy installation
  • Floating baking chamber design prevents thermal stress on oven outer frame
  • Burner flames heat up the burner chamber
  • Hot air blown into air distribution system by a fan
  • Burners controlled by temperature sensor to ensure constant and correct baking temperature
  • Humidity in each heating zone and ratio between top and bottom heat adjustable by damper system

Directly Heated Convection Oven

Directly Gas-Fired Oven (DGF)

This oven type is most suited for products such as hard dough biscuits, crackers, pita bread, Arab bread and some types of pizzas.

Technical data

  • Heated by gas
  • Pre-manufactured and insulated in 2-m-modules for fast and easy installation
  • Floating baking chamber design prevents thermal stress on oven outer frame
  • Burners above and below the baking band working with zero gas pressure system
  • Control system allows individual selection of each burner for optimal settings in each zone
  • Flame detection safety system prevents gas to be in a burner without a flame
  • Humidity and temperature across the oven band controlled by air extraction system featuring a suction chamber with adjustment dampers on each side of the oven

Directly Gas-Fired Oven (DGF)

Indirectly Heated Cyclothermical Oven

This oven type works with heat transfer by radiation and is especially suitable for the production of short dough biscuits, cakes, bread and pastry.

Technical data

  • Heated by oil or gas
  • Pre-manufactured and insulated in 2-m-modules for fast and easy installation
  • Floating baking chamber design prevents thermal stress on oven outer frame
  • Heated air transferred via tubes to the top and the bottom of the baking chamber
  • Heat distribution across the baking chamber regulated by dampers in the tubes
  • Humidity in each heating zone controlled by damper system

Indirectly Heated Cyclothermical Oven

Hybrid Ovens

Various types of hybrid ovens are available. All different oven types are manufactured in 2-m-modules with the same baking chamber dimensions. Therefore it is possible for us to combine different heating systems to create best oven configuration. The most common type is the combination of a DGF oven and a convection oven which is used for the production of hard dough biscuits and crackers.

Hybrid Ovens

Oven Bands

Depending on the product, various types of oven bands are used:

  • Steel band for soft products baked directly on the band
  • F4012/K-ST band for biscuits baked directly on the band
  • CB5 band for crackers baked directly on the band
  • OGB band for carrying all kinds of baking pans
  • Perforated steel plates for heavy load like tin bread or cup cakes in forms
  • Caterpillar band for cakes and muffins
  • Stone band for pizza and bread
  • Driving and tensioning stations ensure smooth running of the bands

Accessories

Following accessories are available for the ovens:

  • Greasing unit: for an even application of grease onto the baking band by a rotating brush
  • Automatic band tracking: for the control of the position of the baking band
  • Band scraper: for the cleaning of the baking band
  • Cleaning brush: for the cleaning of the baking band

Special Options

  • Heat recovery unit for energy savings of up to 15 % and reduction of CO2 emissions
  • Humidity control system for improved control of residual humidity in the products and longer shelf life

If you would like further information Contact us