GASHOR - Cinch Bakery Equipment

INDUSTRIAL PROCESSGASHOREQUIPOS DE PANIFICACION S.COOP.MANUFACTURERSINDUSTRIAL BAKINGPROCESS EQUIPMENT

COMPANYGASHOR COMPANYWe provide worldwide sectors that can use our know‐how, we sell equipmentswhich provide safety, reliability and customers profitability to obtaining finalproducts that achieve full customer satisfactionAnalysing the requirements, the end product, automation and appropriatedtechnology are key reasons in the search for optimal solutions in any production.Our experience makes us assessing the demand for our customers according to theirneeds with appropriate solutions in the manufacture of a wide range of food andnonfood productsGASHOR offersA wide experienceGlobal solution to the needsIndustrial processes for baking for varied productsReduction of production costsOptimization of space and occupied areas

CERTIFICATE – COMPANY REGISTRATION

GENERALDESCRIPTIONCyclothermic indirectheating. Thecombustion gases arerecirculated by someof fans, from theceiling and floor, ineach of the radiatorsthat form the bakingchamber.CONTINUOUS BAKINGCYCLOTHERMIC OVENS‐ Tunnel ovens for baking ontrays‐ Tunnel ovens for bakingwith pan batteries‐ Tunnel ovens for baking onwire belt with differentforms‐ Tunnel ovens for baking onmetal no ending belt“ROCKET” CICLOTHERMIC OVENSAll radiants surfaces have wavy form which gives a greater radiating surface,therefore a higher heat transfer efficiency, a worthy rigidity and stability giventhe harsh working conditions that usually are subjected.Useful standart height of 400 mm (15,75”), useful standard height of 400 mm(15,75”), which facilitate a significant growth of the products.

BURNERS HEATING POWERThe power is distributed overseveral combustion chambers, sothat the burners, unitaryly, arelower power.This feature provides increasedpower modulation and thereforea lower fuel consumption than ifit was a single burner.WARM UP – SEVERAL REALTEMPERATURESDepending on the length, and toobtain a flexible curve and uniformof the temperature, the Oven hasheating sections, independent,configured and distributed by typeof product to be cooked.Each one is covered by:•Combustion chamber,•Burner Group•Circulation fan.The regulation and control of rooffloorheating works in eachheating section.Optionally it can be automaticallycontrolled according to recipe /product.“ROCKET” CICLOTHERMIC OVENSCONVECTION TURBO ‐ FORCEDREMOVALRemovement of inside air of thebaking chamber or extraction ofthe atmosphere of a chimney.This removement, apart frommaking the baking faster, givesthe product an indispensablefeature in the case of semibakedproducts.The boosted air flow is alsodone of its own will andadjustable, by the bottom ofthe belt.The air flow is adjustable.Forced oven’s cooling,according to a previously fixedconsign.

TURBO‐CONVECTION SYSTEMRemoving of the inside air of the baking chamber, completely independent of the heatingcircuit.Air flow regulation by the control of the oven.Programmable according to the product / recipe.The system allows the removing or extraction, total or in a percentage, of the inside air /steam from the baking chamber to the chimney.Forced cooling to the chimney of the inside atmosphere to the baking chamber.Ideal for baking on trays and indispensable in semi‐cooked baking products and baking panbatteries.“ROCKET” CICLOTHERMIC OVENSRegular air flow, obtained by collectors, to the entire width of the baking chamber.Regulation of air flow, and in the proportional way, from the top part of the product andbottom of the wire metallic belt.

REGULATION OF STEAMPressure and air flow for eachvaporizer.Independent regulation in two or threeareas at the oven entrance, the widthof the baking chamber.STEAMSteam system distributed accordingto the product at the entrance andin various areas throughout theoven.Baking chamber compartmentalizedinto the zones depending to theproduct.Regulation of the steam pressuredepending on the product / recipeby the control oven.“ROCKET” CICLOTHERMIC OVENSHUMIDIFICATIONOptionally can be installed at the entrance and the exit of the oven an humidification automaticsystem or water pulverization through nebulizing nozzles. At the entrance, and supported by thevaporization system, increases the effectiveness of the result of the steam. At the exit, increasesconsiderably the effect of brightness and consequently the aesthetic of the product.

CONTROL PANELThe control and regulation isdone through a PLC and tactilescreen where you will access tothe all functions of the oven.Up to 10 programmable recipeswith the baking parameters:• Baking time• Temperatures in eachcombustion chamber•Steam pressure of eachregulator• Convection regulation• Position of the different gatesof the ceiling, floor andconvection.• Activation of differentmechanisms outside the oven.Safe shutdown following apredetermined temperature ortime previously established.Oven cooling. For a quickchange of product associatedwith the recipe to run.Incidents or alarms historical.Preventive maintenancecontrol of differentmechanisms.“ROCKET” CICLOTHERMIC OVENSThe team will be ready toconnect to a global network ofprocesses.It has a MODEM for remotecontrol of it.

OVEN EXIT MECHANISM AND MOVEMENTMECHANISMIn the 1000 Series Ovens the length is adaptedto all the collection of machines.The wire metallic belt tensor, is lacking inmechanisms, so you do not need anyintervention at the end of the day.The ovens from 30 meters in length have atensor tire.There are positioning sensors to detect thecritical zone of the wire metallic beltextension.Orthogonal type high performance gearmotor(par conic).“ROCKET” CICLOTHERMIC OVENSOVEN ENTRY MECHANISMIn the 1000 Series Ovens the length is adapted to all thecollection machines.It deals with a simple robust mechanism that allows aneasy maintenance.All wire metallic belts supported on self‐centeringframes, independent of the radiating surfaces. This givesa directional stability that avoids not only wire metallicbelts premature wear besides, the centering mechanismsalso.The round wire metallic belt is has a lot of flow andresistance and it is suitable for baking over the trays andbaking pan batteries. High load capacity.The flat wire metallic belt offering a minimum trace overthe product of great thermal flywheel suitable for bakingon trays or pan batteries. High load capacity.The conveyor belt formed by refractory support andguided with chain. For baking that requires a soil /special baking.

All belts are supported by centering racks, they are independent from radiantsurfaces. They have steady movement for avoiding fast wear of the belt andcentering mechanismsRounded wire belt, thebest belt for direct bakingabove it. There aredifferent wire thicknessand step.Rounded wire belt withbig wire thickness and bigsteps, the best belt forbaking on trays or panbatteries. Ideal for bigweight.“ROCKET” CICLOTHERMIC OVENSPlaned wire belt,adequate for directbaking above it. Itaccumulates the heat.Minimum marks in theproduct.Conveyor belt formedwith refractory stonesand guided by chains.Ideal for baking withspecial bread with “floor”

External insulated, instainless steel by default.Stainless steel hoods.Thick insulation of rockwool.ADDITIONAL FEATURESSteam extractor hoodslocated at the entrance andexit of the Oven withchimney coupling.Doors at the entrance andexit adjustable in height.“ROCKET” CICLOTHERMIC OVENSWide peephole with bakingchamber lighting.

USEFUL WIDTH1000 mm3’ 3’’1200 mm3’ 11’’RANGE 1000USEFUL LENGTH12.500 mm >> 45.000 mm.41 Ft >> 147 FtBAKING SURFACE12,5 m 2 >> 45 m 2242 Ft 2 >> 968 Ft 2“ROCKET” CICLOTHERMIC OVENSRANGE 2000USEFUL WIDTHUSEFUL LENGTHBAKING SURFACE1800 mm5’ 11’’2000 mm6’ 7’’12.500 mm >> 45.000 mm.41 Ft >> 147 Ft22,5 m 2 >> 90 m 2242 Ft 2 >> 968 Ft 2

USEFUL WIDTH2500 mm8’ 2’’3000 mm9’ 10’’3300 mm10’ 10’’RANGE 3000USEFUL LENGTH12.500 mm >> 45.000 mm41 Ft >> 147 FtBAKING SURFACE31,25 m 2 >> 148,5 m 2336 Ft 2 >> 1598 Ft 2“ROCKET” CICLOTHERMIC OVENSRANGE 4000USEFUL WIDTHUSEFUL LENGTHBAKING SURFACE4500 mm14’ 9’’15.000 mm >> 35.000 mm49 Ft >> 114 Ft67,5 m 2 >> 157,5 m 2726 Ft 2 >> 1695 Ft 2