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Equipment Overview - Convection Ovens

This oven type is used for the baking of biscuits, cookies, cakes, pizzas, pies and many other products. Our Haas-Meincke baking ovens are pre-manufactured in 2-m-modules. They are pre-insulated, pre-assembled and tested before dispatch. Furthermore, the cable ducts are already installed.

 

A convection system transfers the majority of heat to the products. However, a significant amount of heat is also transferred by means of conduction  from the baking band or the baking pans and by means of radiation from the hot oven muffle and the plenums. By adjusting the temperature, top and bottom heat and humidity profile in the oven, you can change the heat transfer significantly. If for instance your product needs more conductive and radiation heat at the beginning of the baking process, you can increase bottom heat and only direct a small amount of air volume to the top plenum.

 

You can choose between direclyt or indirectly heated convection ovens.

Direct Heated Convection Oven

Direct Heated Convection Oven

Our oven range for all kinds of biscuits, cakes and bread-like products.
Indirect Heated Convection Oven

Indirect Heated Convection Oven

Our oven range for all kinds of biscuits, cakes and bread-like products.