Conveyor-type baking equipment for hard-textured products, such as rice crackers, snacks, and shrimp cracker dough.

This system bakes products on a net conveyor using gas burners positioned above and below as the heat source.Each of these stages consists of smaller steps, namely heating and cooling (or resting). By avoiding continuous heating, this uniquely designed method makes it possible to bake hard-textured materials effectively.Product quality is adjusted by modifying the heating method, net specifications, and baking time.

Each intermediate chamber (heating section of the sub-process) is equipped with plate-type infrared burners, allowing precise adjustment of heating.Fine-tuning is possible both vertically and laterally.The net is an iron balance-type mesh driven by a sprocket in a chainless system, which offers superior sanitation and thermal insulation.

Standard net widths are 600 mm, 900 mm, and 1200 mm. A wide variety of wire diameters and mesh types are available.

The total machine length is determined by the required capacity and target product.

• The number of intermediate stages may vary, and are sometimes completed in two or three steps.
• For denser materials, line burners may be used in certain intermediate stages.

Specifications