BTE Baketek Tunnel Oven 50'L x 48"W Indirect Fired Oven

*Price Does NOT include cost of crating, shipping, delivery or installation.

· 50 Feet Bake Chamber Length
  25’ Feet of Run-out to center of the drum
  10’ Infeed to center of Drum
· 48” Wide Steel Band (See Priced in Budgeted Line)
· 18 Fixed Telescoping Legs for Oven Leveling to Floor
· Oven Frame is Painted Mild Steel
· Oven Chambers are Aluminized
· Insulation is High Temperature Rockwool Type (300mm sides, 250mm top, 130mm bottom)
· Exterior Skin is Stainless Steel (NEW)
· New Drive & Take-up are Painted Frame
· One (1) Packaged Burner Assembly
· One (1) Recirculation Fans
· One (1) Exhaust Fans
· One (1) Exhaust Dampers
· Damper System for Heat Adjustment
· 2 Inspection Doors
· Includes Control Panel with Temperature Controls and High Temperature Limits (Used Updated)

EQUIPMENT SPECIFICATIONS
· Conveyor Speed: 6-16 FPM
· Range Oven Air Temp.: 100-650 Degrees Fahrenheit
· Burner BTU’s: 1.5 Million BTU’s each Burner
· Electrical Power Required: 480/230V/3 PH/60 H

The BTE Baketek Indirect Fired Oven is designed with the recirculation fans and combustion chamber installed on top of each oven zone in the "penthouse" section. There is no flame directly in the product zone. Baking is achieved using a re-circulating air technique. The oven is heavily insulated for up to 650 °F operation.

The Bake Chambers are fabricated of heavy gauge Aluminized and each chamber is a unit-welded structure. Each chamber has Airflow Dispersion ductwork to ensure even baking. Telescoping support legs are field welded in place after final installation and alignment. The roof of the oven is reinforced to support personnel for maintenance and cleaning duties.

Inspection doors are provided in each zone of the oven. These doors allow access to the interior of the Oven for inspection of product. 

The Ovens are shipped fully assembled in modules that will fit trucking.

EFFICIENCY:

More Efficient Heating

· The recirculation fan increases airflow thereby saving loss of heat energy which saves on gas consumption.

· Directional dampers improve the efficiency of the air distribution and makes the oven easier to operate and improves control for a more consistent bake.

· Heat loss is reduced as well by using high-density insulation, high temperature rock wool batting in place of loose fill. The outer shell affords fewer opportunities for heat to escape and offers an easy to clean surface for easier maintenance. Both the exhaust fan and burner gas train are prewired. The re-circulating fan has been designed so replacement is inexpensive. The oven is designed for faster, simpler installation. Modular in design, the BTE Classic model is installed in half the time it took for older models.

BAKING BAND CONVEYOR:

The product is conveyed through the Oven Body on a 48” wide solid band, at controlled speeds of up to 16 FPM (Feet Per Minute). The band is driven & travels by drum ends on the Drive & Take-up. The band is driven by a variable frequency drive motor.

FANS/AIR CONTROL:

The recirculation blower returns the air and is controlled by a dampening system on the oven to allow change in airflow for different products. One (1) exhaust fan per zone is supplied to balance the system and to remove moisture-laden air as needed. This fan exhausts to the exterior

The fans are designed for high temperature continuous operation. Each have easy to service fixed speed, guarded belt.

BURNERS:

Each Oven Zone is furnished with a packaged oven burner assembly. Each assembly includes all parts and safety devices necessary for control and safety supervision. The 40 to 1 firing turndown ratio provides wide process flexibility. Burner assemblies are pre-piped and pre-wired in easy to install modules. Each burner has a locally, mounted NEMA 4 junction box, combination blower air-inlet filter, air and gas mixing system, pilot flame system, spark ignition, flame detector and discharge sleeve. Each burner chamber has safety blow off panels. The gas train & safeties meet or exceed NFPA 86.

CONTROLS:

A. Temperature Controls
All zones of the oven are individually controlled for a temperature range of 100°F to 650 °F. Each is digitally operated, which receives a signal from a thermocouple mounted in the supply air stream. This digitally controls the fuel supply valve to maintain the design set point temperature.

B. Control Panel
One Control Panel is provided for the system. The Panel is powder coated mild steel. The components are Allen Bradley or other equal brand. The unit is pre-wired and free standing, complete with burner ignition and flame safety monitoring systems with diagnostic lights. The Panel is completely factory wired internally and tested prior to shipment, minimizing technical problems in the field.

MISC:

1. The 50’ Oven has a New Gas Train
2. New Stainless Steel Skin
3. New Control Panel
4. Exterior Skin is Stainless Steel
5. Rollers to support the band with bearings
6. New Drive & Takeup Mild Steel Painted Steel It
7. Does not Include Exhaust Pipe