5.3) Continuous ovens (biscuits)
Biscuit continuous ovens are heated tunnels through which food runs on conveyor belts. Through the tunnel, the biscuit undergoes several different temperature levels. As the conveyor belts run at constant speed, the temperature levels throughout the tunnel are adjusted according to the cooking needs for each biscuit type. Usually, an intermediate temperature level is necessary to cook the internal area of the biscuit, and a higher temperature period is needed to toast the biscuit skin in order to ensure its appropriate consistency and color. Usually the heating devices are electric resistances which allow a precise power control. LABTUCAL has been developing a gas powered conveyor belt oven in which heat pipes replace electric resistances in an environment which requires several localized temperature levels. A few challenges can be named: the creation of an individualized heat power control for each heat pipe, and the development of gas burners for this specific need.
