It is common experience that the amount and type of heat which is required to bake a dough piece is different from the beginning towards the end of its baking process; usually a great amount of heat is required at the beginning in order to obtain the lifting effect; once the dough piece structure is set, then a drying effect takes place, and the amount of heat required is more “gentle”.
As a rule of thumb, it can be considered that approximately 50 % of the heat input is required in the first third of the oven.
Direct gas fired heating is normally utilized where strong heat input is required, followed by Radiating
and/or convection heating. Imaforni’s specialists can advise the most suitable oven’s configuration to suit the customer’s product.
The range of oven’s section that can be configured for the creation of the Hybrid oven, is listed below:

• direct gas fired - with or without turbulence

• indirect gas fired - cyclotherm - with or without turbulence

• direct or indirect convection.

The advantages obtainable by the adoption of Hybrid configured ovens opposite to traditional single heat transfer systems, could be summarised as follows:

• flexibility to the baking process - different products which requiredifferent baking profiles could easily and successfully be processed on the same oven
• much better fine tuned control on final moisture of the products

• moisture uniformity is enhanced i.e. reduced danger of “checking effects” on products

• crispness and general texture of the products are improved

• more uniform colour of all the baked products across the width

• in most cases higher output is obtainable.

Hybrid oven configuration has been successfully adopted by many major bakeries in different parts of the world; indeed, they have used this hybrid configuration for the baking process of their major brands for more than a decade now.
This is an important confirmation, taken directly from the line which has driven home the advantage and the reliability of these technological solutions.