Tray Ovens
A traveling tray oven is direct gas fired and designed for baking a vast variety of products in pans, as well as products baked directly on trays. These tray ovens for commercial bakeries are made with pre-assembled and insulated ceiling and wall panels along with modular design to allow for easy installation and future expansion. Individually controlled burners allow for the operation of all or a few burners depending on specific product needs. Top and bottom air turbulence on the bottom tray path provides a uniform bake with strong product sidewalls. Solid-state digital controllers along with metal baffles between tray paths assure distinct zone heating. An automatic oven loader has a level plane transfer designed to minimize jams during continuous movement throughout the commercial bakery tray oven.
Construction and Access
- Steel lining sheets with expansion joints, so the chamber grows with heat without moving the oven
- Rock wool insulation rated to 1,000°F, partly pre-packed in the walls at the factory
- Lighted observation windows in both the upper and lower bake chambers
- Lubrication and inspection doors on each side, each with its own start/stop station
- A full-size rear access door for entering the oven or removing trays
- Removable stainless steel exterior panels for access to the drive and take-up units
- Explosion relief in the oven ceiling and perimeter handrails on the roof
Trays and Drive
Trays ride on three strands of roller chain, attached with stabilizer arms and hardened pins. A variable-speed main drive turns the chains through a cross shaft. Safeload circuitry in the drive stops the oven if it senses excessive power draw, and a pneumatic brake holds the main drive. If the unloader fails to cycle, the tray drive stops as well, so the trays and unloader stay in step.
Burners, Turbulence and Exhaust
- Stainless steel ribbon burners, controlled individually, with equalizing burners to spread heat evenly across the oven width
- PLC-based PID temperature control for each zone
- Turbulence system that recirculates hot air through rotatable tubes, up to 500°F
- Front exhaust that clears steam and heat at the oven entrance, and a rear exhaust with a slide damper for combustion and baking by-products
- Exhaust fans that purge the oven before start-up and are interlocked with the burner system
Burner Safety
Each burner has an automatic ignitor and solid-state control station. If a flame goes out, only that burner shuts down, an indicator shows which one, and it can be reset without a full purge. An independent high-temperature limit shuts off the burner circuit if the bake-chamber temperature passes the limit.
Common questions
How do the trays move through the oven?
Trays hang on three strands of roller chain, attached with stabilizer arms and hardened pins. A variable-speed main drive turns the chains through a cross shaft.
What happens if a burner loses its flame?
Only that burner shuts down. An indicator light shows which burner failed, and it can be reset without a full oven purge.
How is the oven protected against jams?
Safeload circuitry in the drive stops the oven if power draw is too high, and a pneumatic brake holds the main drive. If the unloader fails to cycle, the tray drive stops too.
How do maintenance staff get into the oven?
Through lubrication and inspection doors on each side, a full-size rear access door and removable stainless exterior panels. The roof has perimeter handrails.
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