Applicable to a Wide Range of Food Products
Our oven systems can control and change the temperature of individual zones, by which the best baking temperature can be set for each of many food products.
PRODUCT
DETAILS
Tunnel Ovens
NAIGAI VICARS' TUNNEL OVENS are designed to produce the widest variety of products to satisfy both our customer's production and economic considerations. Given the preferences and needs of our customers combined with our various technologies and experiences, we can design, build, and support a complete and ideal baking oven solution.
Energy-Saving
By using our proprietary Secondary-Air Supply Pipe Burners, gas consumption can be reduced 5-15%.
Uniform and effective heat insulation and minimum heat loss to the external environment.
Easy Operation
Our control panel allows you to check necessary information at a glance, such as the state of operation, warning displays, and operating histories. Additionally, the current baking settings can be changed to the pattern preset for other registered products.
Variety of Conveyor Bands.
Steel Band
Heavy Mesh Band
Light Mesh Band
Balanced Net
※or Apron conveyor-type （Grid type, Plate type）etc.
Direct Gas-Fired Ovens
In these ovens, the product and the band are directly heated by the pipe burners installed over and under the band. Mainly used for baking hard biscuits, crackers, pies (puffs), pretzels, and pizza dough.
Pipe Ribbon Burner
We incorporate/implement high performance pipe ribbon burners, which burn natural gas and/or LP gas highly efficiently. In addition to our standard burners, we also offer 3-section burners, as well as our energy-saving, proprietary Secondary-Air Supply Pipe Burners.
Baking Chamber
The product and the band are directly heated by the pipe burners installed over and under the band. Thanks to our robust insulation and steel walls, the heat transfer within our baking chambers efficiently retains heat, balances air flow, and provides the ideal and optimal baking conditions, ensuring even baking throughout the band.
Air Blower
Air blower, which send combusted air to each burner, are mounted on the oven ceiling.
TEL:+81-3-5524-5785 (main)
Convection Ovens
The air preheated in a separate combustion chamber is circulated in the heating furnace (convection) to bake food products. Mainly used for baking soft biscuits (cookies).
Gun-Type Burner・Combustion Chamber
A gun-type burner is installed in the combustion chamber to heat air.
Circulation Fan
Air heated by a gun-type burner in a combustion chamber flows through a duct into the baking chamber via each circulation fan per zone.
Baking Chamber
Heated air from the combustion chamber comes into the baking chamber through the blowout chamber, then convection occurs to bake products.
TEL:+81-3-5524-5785 (main)
Indirect Radiant Ovens
Air preheated in a separate combustion chamber is continually recirculated through air pipes mounted in the heating furnace, as biscuits are baked by radiant heating. Mainly used for baking soft biscuits (cookies) and hardtack biscuits.
Gun-Type Burner・Combustion Chamber
Like the convection oven, a gun-type Burner is installed in the Combustion Chamber to heat air.
Baking Chamber
Air heated by the gun-type burners in the combustion chamber radiates to bake products through radiation tubes/wavy metal plate.
Circulation Fan
Heated air is drawn through radiation tubes/wavy metal plate by the circulation fan.
TEL:+81-3-5524-5785 (main)
Tunnel Oven Options
Further Options:
Three-section Burner(※)
The inside of a burner (the burner barrel/pipe) is divided into three zones: the inlet side, the center side, and the outlet side. Suitable for preventing uneven baking.
Secondary-Air Supply Pipe Burner(※)
Our proprietary Secondary-air supply pipe-type burners continuously and completely burn gas with the help of secondary air forcibly supplied through the air nozzles mounted near the burner nozzles.
Other features include energy-saving, baking efficiency improvement, environmentally friendly and humidity control is available.
Far Infrared Plate
By leveraging the far infrared effect, products are heated from the inner center of the product.
Superheated Steam System
Biscuit baking system that uses superheated steam, which is created by further heating saturated steam.
This system shortens necessary the baking time, due to the moisturizing/drying effect and oxidation inhibition.
Extended Zone System(※)
By opening / closing the furnace dampers and the valves of air and gas pipes of our direct gas-fired ovens, we can adjust the length of each zone, in which temperature and air flow rates can be set individually.
Forced Convection Fans
Uniformly disseminates temperature throughout the baking chamber, thus further enhancing baking efficiency.
Automatic Band Tracking System
By detecting the meandering of a band using sensors, misalignment can be prevented by adjusting the drive drum.
Gas Leakage Detector
Provides an alert by detecting a gas leakage either inside or outside of the oven.
Seismic Detector
Provides an alert after sensing an earthquake with seismic intensity of 5 or more.
Cleaning Brush
By using an automated wire brush, band surfaces are cleaned.
Band Cleaner Equipment
An automatic band surface cleaner that applies high-pressure warm or tap water on the return part of the conveyor band.
(※)：Options for Direct Gas-Fired Ovens.
TEL:+81-3-5524-5785 (main)
High-Speed Mixers
This mixer corresponds to a wide range of dough products such as biscuits and crackers. Efficient and uniform mixing are enabled by the double-helical beater.
Double-Helical Beater
Our patented double-helical beater is a high-performance beater that was jointly developed by Simon Vicars Limited and the Flour Milling and Baking Research Association (FMBRA) in the United Kingdom.
Beater and Shaft-Supporting Sprag
The double-helical beater and the shaft-supporting sprag that is located at the bottom center of the drum, are designed to hold the dough tight, and as the shaft's torque is transmitted to the dough effectively and efficiently, the dough is mixed uniformly within a short period of time. Also, a temperature sensor is set on the top end of the shaft-supporting sprag, to perfectly control the dough temperature, without being affected by the jacket water temperature.
Operation
Depending on the type of dough, an appropriate operation mode can be selected from the following three: 1) a time control mode using a HIGH/LOW timer, 2) a temperature control mode using a temperature gauge, or 3) a manual mode.
Maintenance
Because the torque arm speed reducer is mounted directly to the shaft, there is no need to maintain the chains and chain wheels. The beater can also be detached without removing the shaft. Additionally, the shaft seals are mounted on the outside of the drum which allows for ease of maintenance.
Safety and Hygiene
All moving parts have transparent front covers, protecting the operator, and ensuring safe operations.
Also, there is a self-cleaning feature within the stainless steel drum, allowing for sanitary operations, as dough that adheres to the drum's inner walls can be easily removed.
TEL:+81-3-5524-5785 (main)
Industrial Air-Conditioning Systems
We offer the planning, design, and installation of exhaust hoods, duct plumbing, and cooling tunnels; in addition to the installation of air-conditioning equipment to create a positive pressure factory environment. We also plan, development, design, construct, and provide after-sales service and maintenance of various air-conditioning equipment.
Maintenance
We also offer maintenance for to ensure long-lasting use.
Regularly maintenance will help to extend your equipment’s life.
Regularly Maintenance
Band Replacement
Burner Cleaning
TEL:+81-3-5524-5785 (main)
Other Services
For corresponding customers’ needs, we offer remodeling, repair, relocation, capacity enhancement, etc with regard to NAIGAI VICARS products as well as the UK VICARS related products. It is also possible to adopt our new technologies to your existing ovens. Please feel free to contact us.
Oven Length Extension
Oven Relocation
Increase Oven Capability
TEL:+81-3-5524-5785 (main)