Convection-steam oven JBT

Technical parameters

• Manufacturer JBT FoodTech
• Model Revoband Continuous Protein Oven
• Year 2012
• Power supply 400V / 3Ph
• Electrical power 36 kW
• Burner power 208–360 kW
• Working width of the belt 1000 mm;
• Maximum conveyor belt speed 3.6 m/min
• Minimum baking time 5 min
• Max baking time 45 min
• Maximum steam consumption 630 kg/h
• Fuel type Gas
• Max gas pressure 20 mbar

External dimensions:

• Total length – 23 m;
• Width at the widest point when assembled – 3 m
• Height – 2.7 m.
• Length of the evaporation section – 14 m;
• Length of the roasting section – 7 m.

1. Device characteristics

The device is an industrial continuous tunnel furnace intended for thermal processing of food products in motion. The product is conveyed through the furnace chamber on a stainless steel wire mesh belt, while the recirculation system enforces an intensive flow of hot air and/or process steam.

The oven belongs to the group:

• convection ovens,
• impingement ovens,
• Continuous Protein Oven (CPO) ovens.

Control is performed by the PLC system with the FCS I touch panel.

2. Principle of operation

The product is fed onto the conveyor belt and passes through the soaking zone, followed by baking with speed regulation.

Conveyor belt speed:

• driven by inverter,
• adjustable from the operator panel
• may be corrected ±10% during the process.

The recirculation system enforces the circulation of hot air:

• above the product,
• under the product,
• in a closed-loop circulating system.

Air flows:

1. through the heat exchanger,
2. through recirculation fans,
3. to supply air channels,
4. through impingement nozzles directly onto the product.

3. Device construction

Steam system

3.1 Evaporator chamber – length 14 m;

The boiler has a system for injecting process steam.

Money:

• delivered under pressure of about 0.5 bar,
• pneumatic valve-controlled,
• can work:
• constantly,
• impulsively.

Steam functions:

• increase in humidity,
• improvement of product juiciness,
• loss reduction,
• steam cooking.

The condensates are discharged into the drainage system.

Roasting system

3.2 Furnace chamber – length 7 m;

The chamber is made entirely of stainless steel:

• thermally insulated,
• equipped with service door,
• adapted for high-temperature operation.

Operating temperature: 0–300°C.

3.3 Conveyor belt

Tape:

• made of stainless steel,
• type wire mesh,
• driven by a three-phase motor with an inverter.

Functions:

• smooth speed regulation,
• product processing time check,
• automatic cleaning of the belt.

3.4 Recirculation fans

Each zone has:

• two upper fans,
• two bottom fans.

Ventilators:

• have backward-curved blades,
• work with speed regulation,
• They ensure uniform airflow.

Control:

• independent inverters,
• adjustment from the operator panel.

Minimum total air flow:

70% of nominal flow for heat exchanger protection.

3.5. Impingement air system

Air is directed to:

• from the top through removable nozzles,”} } }? Wait format: It should be {
• from bottom through fixed nozzles.

Benefits:

• very fast heat exchange,
• even baking,
• high performance,
• stable product color.

Air supply channels are:

• detachable,
• designed for CIP,
• easy to clean.

3.6. Heating system

Heating type

The device is gas heated.

Burner

• Weishaupt WG 30N/1c

Burner power

• minimum: 208 kW
• maximum: 360 kW

Maximum gas pressure

• 20 mbar

3.7 Water Bath System (Water Bath)

The bottom of each zone forms a water bath.

Functions:

• fat reception,
• burn prevention
• hygiene improvement,
• reduction of fire risk.

System:

• automatically maintains water level,
• can operate with recirculation,
• PLC controlled.

At temperatures >150°C the bath automatically fills to protect the device.

3.8. Cleaning system of the belt

The device has:

• cleaning brushes,
• water spraying,
• product residue filter
• washing belt

The belt is cleaned:

• during operation,
• automatically,
• without stopping production.

3.9. Control system

PLC controller controls:

• temperature,
• conveyor belt speed,
• fans,
• a few,
• CIP,
• alarms,
• recipes.

Capabilities:

• up to 100 recipes,
• multilevel user authentication,
• monitoring temperature trend,
• process alarms.

3.10. Safety system

The device has:

• door safety switches,
• Emergency Stop buttons,
• fire protection system,
• maximum temperature control.

After exceeding approx. 300°C:

• heating is turned off,
• cooling engaged,
• activated fire suppression system.

4. Typical applications

The device is intended for:

• poultry,
• meat,
• fish,
• breaded products,
• burgers,
• convenience products,
• plant-based products.

Usually works:

• behind the guardrail,
• by the deep fryer,
• before cooling or freezing.