DIRECT OVEN HIGH TEMPERATURE SDD EOS

The directly fired single deck tunnel oven SDD EOS has been custom designed and realized for baking flat bread and typical pizza to perfection. Baking is realized by means of a series of infrared radiant gas burners installed on top and underneath the oven conveyor.
The heat transfer to the product takes place mainly by IR radiation, but also by contact and natural convection. This oven can reach incomparably high temperatures, yet it can also be widely modulated down to 150° C for baking any type of rustic product


DHM System

The baking process control is realized by DHM (Direct Heating Management), Koenig’s high efficiency thermoregulation system
  • for baking loose products or in pans
  • standard conveyor widths: 900, 1.100, 1.300, 1.500, 1.700 mm
  • baking surface up to 60 sqm
  • baking temperatures from 150°C to 500°C
  • baking chamber divided in up to 4 zones with dedicated burners
  • for independent temperature setting
  • gas burners with a high modulation ratio
  • independent control of top and bottom heat of each zone
  • forced steam/fumes extraction with adjustable damper for each zone
  • baking conveyor high precision pre-heating section
  • low heat losses thanks to the efficient insulation
  • inspection doors can be installed in each zone
  • baking conveyor with stone plates (SDD-SP) or wire-mesh (SDD -WM)
  • equipped with conveyor and baking chamber cleaning systems
  • possibility to install a steamer at infeed
  • Possibility to install turbulences inside the baking chamber
  • modular construction
  • stainless steel hygienic design
  • The directly fired single deck tunnel oven SDD EOS has been custom designed and
  • realized for baking flat bread and typical pizza to perfection. Baking is realized by means of
  • a series of infrared radiant gas burners installed on top and underneath the oven conveyor.
  • The heat transfer to the product takes place mainly by IR radiation, but also by contact and
  • natural convection. This oven can reach incomparably high temperatures, yet it can also be
  • widely modulated down to 150° C for baking any type of rustic product.

Bakeries
Danish and Puff pastries
Biscuits factories
Cake-making factories
Caterer
Delicatessen pastries

  • Automatisations - Fours
  • Automatisations - Fours

  • Fours tunnels
  • Automatisations


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