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This document discusses industrial oven types for baking biscuits, crackers, and cakes. It describes four main oven types: cyclothermic ovens, which use indirect heating from tube bundles; convection ovens, which blow heated air; direct gas fired ovens, which use ribbon burners; and hybrid ovens, which combine different heating sections. For each oven type, it provides details on features like temperature control, construction materials, and operational functionality. The document emphasizes the company

Author

nelo1818

Language

EN