Industrial Processing Equipment

Clean Process Oven is a type of industrial batch oven. It is designed especially for high temperate applications and uses (e.g. Polyimide).

Temperatures inside a clean process oven can reach up to 525 degrees Celsius.

Clean Process Ovens contain a stainless steel interior. The stainless steel panels are continuous with no welding means. This means that no foreign particles can be trapped in the stainless steel joins causing contamination and makes the ovens much easier to clean.

Clean Process Ovens now also come in a new design that is stackable to enable up to three ovens to be stored on top of each other. This enables them to be much more space efficient. In addition to being space effective these designs are more ergonomic from an operations point of view.

Clean Process Ovens provide the highest standard in HEPA filtration to prevent contamination during use; making them ideal in the food production industry.

The main applications of clean process ovens include die-bond curing (as well as other semiconductor packaging), dehydrogenation, sterilization and drying for life sciences.

They are available in two different configurations: air atmosphere (a forced exhaust fan is attached to the air temperature unit for speedy reduction in temperature) and inert atmosphere (allows nitrogen to be injected into the chamber which reduces the oxygen level. This prevents oxidation of products. A water cooling coil is provided for rapid cooling.)

Steel is a time tested material which has proven to be very effective for belt ovens. The main use for Steel Belt Ovens is biscuits/cookies, however, they can also be used for pies, pastries and even some pet food products.

Steel belts are often exposed to extreme mechanical and thermal stress. For this reason it is important to purchase your steel belt oven from a reputable manufacture who you know will provide steel that will withstand these extreme conditions. Process Systems Services Pty Ltd manufactures the highest quality steel belt ovens.

Hygiene advantages of Steel Belt Ovens

Steel belt ovens are primarily used in the food processing industry; this is due to its high hygiene level.  Steel has a completely flat, smooth surface; this means that it does not have any crevices for dirt and other foreign particles to lodge into. Steels hardness and durability enables for easy and efficient cleaning of all surfaces with a variety of different cleaning methods such as heat, scrubbing, high pressure sprays and chemicals. Additionally, the hard surface makes it more durable and therefore your oven will have a much longer life-span. Steel is not able of absorbing bacteria in the way that other, more natural materials are, for example, wood. A lot of foods contain acid which have a tendency to cause pitting which creates the perfect environment for bacteria to grow and bread. Steel is not affected by acid and therefore does not and therefore avoids this problem and is ideal for cooking acidic foods. When all these things are taken into consideration it is clear that steel belts is the most hygiene option for industrial ovens.

Conduction and Convection Ovens

Conduction heating is when thermal energy (heat) is transferred through direct contact, usually via a stainless steel or aluminium plate with heating element. This system is used for stove tops and more traditional ovens used for baking. Convection heating augments conduction heating by using a fan. Moving air strips away the insulating layer of air around the food, exposing it to hot air.

The benefit of convection ovens is that they can operate at lower temperatures than a conventional oven, while cooking the food more quickly. In fact, cooking temperature can be reduced by 25 degrees with the same result. By cutting down overall cooking time, it also allows for foods to retain more moisture. Convection ovens avoid cold or hot spots, cooking the food more evenly. In a traditional oven, the heated air remains mostly motionless and food has to be placed in the centre to avoid the direct heat of the elements. So in a convection oven, you can place more dishes inside since they don’t have to be placed in the centre.

Microwave and Infrared Ovens

Infrared ovens use electromagnetic radiation to cook food. It is used because it heats through absorption, targeting the object rather than the air around it. It is very efficient because the wavelength of the infrared heater can be matched to the absorption characteristics of the product being heated. Infrared ovens can be designed to heat from the top, bottom, sides or any of these combinations, in styles such as a flat belt, spindle, chain-on-edge or tow-line. It can reduce cooking times by up to 75%, and can be combined with a convection oven acting as a booster effect. This is often used in industrial ovens for purposes such as curing.

Microwave ovens have the benefit of cooking food very evenly through heating polarised molecules within the food. However microwave ovens do not brown or bake foods like convection or conduction ovens, and to achieve these effects the oven can be combined with convectional heating.