Feeder Mixer
Feeding and mixing ingredients into a tempered chocolate mass. Enables you to produce products with various inclusions.
Conny™ DGF
A directly heated baking process is preferred for several products such as hard biscuits and crackers as well as some cookie types. Supplied in 2m preassembled sections minimizing installation time. Belt width from 800 – 1500mm.
The DGF oven is heated directly from gas burners in the oven chamber. The burners are evenly distributed throughout the zones in the oven. The DGF provides you a uniform and perfect baking process, fast heating and low energy consumption.
Add-on equipment
Filling & Weighing St.
This station allows you to accurately deposit chocolate mass into boxes with a capacity up to 2½ tons/hr.
Melting Tank
The melting tanks have a capacity from 150 kg to 3,000 kg. Designed in hygienic stainless steel and is easily installed to your production line.
Pumps
The chocolate pumps work with or without inclusions, pumps any chocolate mass regardless of viscosity. The range includes CP and CPI pumps
Introducing sophistication to your baking process
Aasted Baking Tunnels
Striving towards providing our customers with the highest quality machinery, we have been developing intelligent and innovative baking tunnels for your benefit. We call them Conny™. The baking tunnels gives you the flexibility to bake the finest product in any method you prefer.
We are proud to be helping our customers becoming sustainable, enhancing the quality and improving their baking process from A to B. Our Conny™ baking tunnels come with the highest engineered quality on the market, assuring you a world-class baking process with the finest results.
How it works
In the DGF oven a number of individual gas burners are placed directly in the oven chamber over and below the oven band, with the burner control system placed on the side of the oven. There is a central distribution system for both gas and air for each oven zone. The air supply is provided by a high pressure fan with speed control.
The gas supply is operated by a zero gas pressure system that ensures the correct mixture between gas and air. Each burner has an injector that mixes the air and gas in the right ratio which ensures the correct temperature control of each oven zone. A flame detection system ensures that no gas is provided to the gas burner without a flame. If you prefer an electric heated baking room, the DGF is available with electric burners instead of gas.
Did you know?
Very often your baking process can be optimized in terms of quality and the energy consumption. At Aasted we are passionate about innovation and quality, and in this connection we have developed logging equipment to asses and enhance your baking process. Thereby we are able to measure your baking process and analyze where its possible to optimize and reduce the energy consumption.
Through our sustainability optimizing logging, we have been able to give our customers around the world between 50-80% in energy savings.
Not only do we provide you with world-class quality baking tunnels for every need and requirement, but also the opportunity to enhance the total baking experience for your benefit.
Through our sustainability optimizing logging, we have been able to give our customers around the world between 50-80% in energy savings.
Not only do we provide you with world-class quality baking tunnels for every need and requirement, but also the opportunity to enhance the total baking experience for your benefit.
Cleaning
The oven interior like ducts, inner lining and louvers are made in special corrosion resistant steel called CorTen. The outer cladding is typically made of enameled steel or stainless steel. Vapor hoods, feet and inlet hoods are made of glass blast stainless steel.
Each oven module is provided with minimum one large hinged cleaning door to provide access to the oven interior for cleaning and maintenance.
Read about the 4 most critical challenges in bakery production
The challenges in the bakery industry are centered around continuously changing environmental hurdles, financial constraints and an increasingly global customer base that are forcing flexibility. These changes demand many industrial bakeries to innovate and associate a more flexible production capacity.
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