Pro Bake Ovens

baking conveyors and bands
Processing Equipment Division Of
A variety of baking conveyors and bands can be offered to suit the particular product or the customer’s own preference.
Solid Steel Band
Perforated Steel Band
Balanced Weave (CB5)
Laminated Wire Mesh (Z47)
Laminated Wire Mesh (Z47R)
5 x 5 Wire Mesh
benefit from our knowledge - profit from our experience
ovens
PRO BAKE
Other Baking Conveyors:
• Rod and Chain
• Perforated Slat
• Solid Slat
Finger Brattice Conveyor
Honeycomb Conveyor
Processing Equipment Division Of
808 Stewart Avenue,
Plano, Texas 75074, USA
Tel.: (972) 509 8750 / 1
www.spoonervicarsbakery.com
As a result of Spooner Vicar’s policy of continuous improvement and development of our products,
we reserve the right to effect modifications of the technical specifications of this data sheet without notice.
put you in control
ovens designed to
suit your needs
Spooner Vicars have been supplying
travelling ovens to the Baking Industry
for over 150 years. This long association
means Spooner Vicars understand that
baking is a complex process with each
product having its own requirements in
terms of the method by which heat is
transferred to it.
For instance some products require
an even flat colour while others
benefit from a colour variation which
give the end product its characteristic.
Spooner Vicars have been
associated with the Baking Industry
for more than 150 years. During this
period being credited with many
technical innovations and firsts.
One of these includes the Travelling
Oven, which has lead the way to
today’s continuous production lines.
Another significant first was the
introduction of the Spooner Forced
Convection Oven, which was the
first Travelling Oven to bake using
hot air blown onto the product.
This brought the significant
advantages of reduced bake times
and fuel efficiency.
Wide Bodied Forced Convection Oven
The selection of the right baking
system is crucial to the quality of the
final product.
At Spooner Vicars we have an indepth knowledge of a range of baking
systems and can select the most
appropriate to provide the required
product characteristics.
Forced Convection Oven
Unlike some oven manufacturers,
Spooner Vicars supply a range of oven
types and therefore can offer the correct
baking system to suit the products.
direct gas fired ovens
The Spooner Vicars Direct Gas Fired
Oven is suitable for all Soft, Hard,
Cracker and Special Biscuit products.
All our ovens are supplied to site as
fully assembled Modules giving speedy
and reduced cost of Installation.
The highly efficient Radiant heat
transfer to the product is by Direct Gas
Fired Ribbon Burners, fitted along the
oven, both above and below the
baking band. A specific number of
Multi Zone burners are also fitted in
each baking zone, as standard.
Thus allowing easy adjustment and
balance of heat across and along the
oven to suit the ideal baking conditions
for the product. This also gives the
high heat input necessary to obtain
the ‘lift’ in the product during the initial
stages of baking, without ‘skinning’.
Product, Safety and Operational
Recipe Management can be supplied
as standard.
The oven is constructed using high
quality materials, like Aludip, for the
inner oven body giving greater heat
reflection and anti corrosive properties.
Some of the standard features are
zonal dampers, balanced exhaust
system, explosion relief, and large
access doors.
for Soft, Hard &
• Ideal
Cracker Biscuit Types
Natural Gas, LPG, or
• For
Vapourised Gases
Corrosive Bake
• Anti
Chamber
Burner System,
• Ribbon
with 4:1 Turndown
• Recipe Control
• Large Access Doors
be supplied as part
• Can
of a Hybrid Oven
Oven Burners viewed through Access Door
All the Ovens are designed to comply
with the most stringent safety standards
and no expense is spared to ensure
they are completely safe to operate.
Each oven type is designed to provide
the most efficient use of fuel while
being easy to control, giving an even
bake across and down the oven
chamber and good access for cleaning.
Attention has also been given to the
time required for installation.
The Spooner Vicars modular design
guarantees quality and yet
dramatically reduces the time and
labour requirement.
DGF / FC Hybrid Oven
Oven Types:
• Direct Gas Fired
• Forced Convection
• Cyclotherm
• Hybrid
• A.R.F.A.
Preheat and Burner Controls
Direct Gas Fired Oven
Direct Gas Fired Heating System
forced convection ovens
Forced Convection Baking is the
transfer of heat to the product by
blowing temperature-controlled air
onto the product at an adjustable rate
to suit product bake profiles.
This system, pioneered by Spooner
(now part of Spooner Vicars), in the
late 1940’s, has a number of
advantages over other baking methods.
• Flexible and Controllable
Baking
• Lower
Temperatures
• Faster Bake Times
• Lowest Fuel Usage
• Fast Heat up times
• No Flash Heat
It is the most fuel efficient of all baking
systems due to the lower temperatures,
and faster bake time achieved.
Bread Oven and Overhead Prover
Forced Convection Oven
The faster baking times give particular
advantages for some products where
moisture retention in the product results
in lower unit costs (tinned bread).
• Elimination of checking
• Moisture Equalisation
Control of the stack
• height
• Texture control
• Ability to ‘puff’ products
This heating system is successfully
installed for all types of product
including, Bread, Biscuits, Cakes,
Cereals, Petfoods, Pies and Savouries.
Baked Goods Oven
Nozzle Pressure Chamber
High Radiation / Low Convection Baking Profile
Cereal Oven
The Spooner Vicars Forced Convection
Oven gives unrivalled controllability and
evenness of bake. Also, due to its low
latent heat, this is without doubt the
most flexible heating system allowing
very quick heat up time and cooling
times, thereby making it also ideal for
Multi Purpose Lines.
High Convection / Low Radiation Baking Profile
Forced Convection Oven Heating System
The Spooner Vicars Forced Convection Oven
has the unique feature of Radiant Dampers,
which allows the baker to change the percentage
of Radiant and Convection heat transfer to the
product. This feature makes the Spooner Vicars
Oven the most flexible of its type.
Wide Forced Convection Oven Heating System
Ladder Pressure Chamber for Cereals / Pies
hybrid ovens
oven ancillaries
The Modular design of the Spooner
Vicars Ovens makes it a simple and
easy operation to supply different
heat transfer systems within the
same Oven.
Radiant and Convection
• Bake
in the same oven
Percentage of DGF,
• Forced
Convection,
Over the last few years there has
been a huge increase in the number
of Hybrid Ovens supplied to the
Baking Industry, as Production and
Engineering people realise the
advantages this type of oven gives for
both the Baking Process and
Maintenance levels.
Cyclotherm to suit product
Flexible, Controllable
• Oven
• Even bake
• Fuel-efficient
One example is Direct Gas Fired front
zones and Forced Convection back
zones where the first part of the oven
provides a high heat, radiant bake for
good product development and then the
advantages of efficient moisture removal
and colour control of the Convection.
ARFA is the combination of Radio
Frequency and Forced Convection
within the baking chamber.
Spooner Vicars can supply: Oven
The combination of these systems
within a single unit, gives a number of
benefits and features to the baker.
baking band terminals, tracking,
and Prover loaders / unloaders and
associated conveying systems to
cleaning and polishing units.
• Prover Loaders/Unloaders
• Oven Loaders/Unloaders
Feed & Delivery End
• Terminals
• Band Polishing Units
• Oven Pre-heat Systems
• Band Tracking Systems
Drive Terminal
With the Modular design of the Pro
Baker Oven Range the number and
size of zones is almost limitless.
Giving the flexibility needed in today’s
ever-changing market.
Prover Unloader
Oven Loader
Full ranges of attachments and
ancillaries are available for application
to all Spooner Vicars baking and
processing equipment.
Forced Convection Oven
Band Tracker
Oven Stripping Conveyor with Reject
Direct Gas Fired Oven
Hybrid Oven
Oven Unloader
Brush Cleaners