INDUSTRIAL

OVENS

BISCUITS, CRACKERS
AND SPONGE CAKES
 POLIN SINCE 1929

OUR NAME WORLDWIDE

OUR LONG HISTORY BEGINS IN 1929. SINCE THEN INTRODUCING GREAT

QUALITY PRODUCTS AND CONTINUOUS TECHNOLOGICAL INNOVATION
HAVE DRIVEN OUR GROWTH AND MOTIVATED OUR EXPANSION.

Today our peculiarity is to propose solutions and to implement medium

and large industrial systems for confectionery and bread. We design
each stage of a production line: dough mixing, make-up, cooling,
packaging and of course baking. We bring around the world the quality
and the great performance of our technology with the goal of always
assure maximum benefits to our Customer, matching its each special
requirement in terms of production, timing and cost effective.
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 TUNNEL OVENS

MORE THAN 1,000 OVENS IN MORE THAN 100 COUNTRIES

WORKING WIDTH’S FROM 600mm TO 1800mm

We have designed, manufactured and installed more than 1,000 continuous

tunnel ovens of different type all around the world. Our plants are present in
over 100 countries, baking crackers, biscuits and cookies, muffins, croissants,
bread, pizza and other yeast products, such as “Pandoro”, “Panettone”.
Our deep experience of tunnel ovens of different type, allows us to design
and implement optimum baking systems for each group of products.
Solutions we offer to our Customers foresee different heating systems:
Cyclothermic, Convection, Direct Gas Fired, Electric, Hybrid.
Biscuit oven width can match Customer’s needs, ranging between 600
and 1800 mm. 3
 CYCLOTHERMIC

It is one of the most common ovens. The heating

system is indirect, due to the tube bundles inside
baking chamber (top & bottom) where combustion
flue gases circulate. It can reach temperatures up to
280 °C, so it is suitable for baking any kind of biscuits
and sponge dough also.
Cross temperature profile and vapours quantity inside
baking chamber can be adjusted and managed.

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 FEATURES
BAKING CHAMBER
• Baking chamber divided
into zones with independent
temperature adjustment
• Independent adjustment of each
radiant tube (heat flow control
across the baking chamber)
• Top and bottom heat adjustment
• Vapour exhausting ducts with
adjustable dampers and forced
exhausting fans at automatic
variable speed
• Stainless steel suction hoods
on the two oven ends, with
independent vapour extraction
ventilator in the delivery end

CONSTRUCTION MATERIALS
• Baking chamber of alumined
carbon steel
• High temperature resistant fans
for fume flow
• High quality insulation materials
for best reducing heat losses

FUNCTIONALITY
• Baking conveyor mechanical or
pneumatic tensioning system
to compensate thermal and
mechanical expansion
• Baking conveyor automatic
tracking system
• Baking chamber provided with
inspection windows on the
control side and cleaning hatches
on opposite side (both sides on
demand)
• Belt cleaning brushes / scrapers
• Emergency discharge device
TOUCH SCREEN OPERATOR PANEL

ON DEMAND
• Double radiant tubes in vertical
to increase heat exchange
• Turbulence units to increase
thermal exchange and to grant
uniform baking conditions,
improving bake time and
efficiency
• Stainless steel cladding
• Support of conveyor belt in
baking chamber by rollers with
outside bearing (always present
on longer oven of 30m)
• Steel belt greasing unit and
graphiting unit
• Motorized oven regulation damper 5
 CONVECTION

This oven blows directly on the product “clean” air,

just heated through by a flue gas/air heat exchanger.
Suitable for baking any kind of biscuits, mainly in
the last stage (drying), due to its levelling effect on
product boundary conditions all across the section,
in particular of the moisture content and of surface
colouring.

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 FEATURES
BAKING CHAMBER
• Baking chamber divided
into zones with independent
temperature adjustment
• Top and bottom air flow
• Stainless steel suction hoods
on the two oven ends, with
independent vapour extraction
ventilator in the delivery end
• Dumper for new dry air balance
and humid air evacuation

CONSTRUCTION MATERIALS
• Baking chamber of alumined
carbon steel
• Heat exchanger made of heat
resistant stainless steel
• High temperature resistant fans
• High quality insulation materials
for best reducing heat loss

FUNCTIONALITY
• Adjustable heated air flow rate by
inverter
• Baking conveyor mechanical or
pneumatic tensioning system
to compensate thermal and
mechanical expansion
• Baking conveyor automatic
tracking system
• Baking chamber provided with
inspection windows on the
control side and cleaning hatches
on opposite side (both sides on
demand)
• Belt cleaning brushes / scrapers
• Emergency discharge device

TOUCH SCREEN OPERATOR PANEL

ON DEMAND
• Stainless steel cladding
• Support of conveyor belt in
baking chamber by rollers with
outside bearing (always present
on longer oven of 30m)
• Steel belt greasing unit and
graphiting unit
• Motorized oven regulation
dampers

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 DIRECT GAS FIRED

The direct gas fired oven can reach temperatures of

350 °C and more, so it is especially suitable for baking
crackers and special products.
The ribbon burners inside the baking chamber and
their freely distribution all along the zone allow better
management of the lengthwise baking profile.

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 FEATURES
BAKING CHAMBER
• Baking chamber divided
into zones with independent
temperature adjustment
• Electronic control of each
burner by dedicated single
microprocessor units
• Top and bottom heat adjustment
• Zero gas pressure burner system
connected to a self-modulating
flow and pressure of the air from
the combustion air fan stations
placed along the oven
• Stainless steel suction hoods
on the two oven ends, with
independent vapour extraction
ventilator in the delivery end
• Vapour exhausting ducts with
adjustable dampers and forced
exhausting fans at automatic
variable speed

CONSTRUCTION MATERIALS
• Baking chamber of alumined
carbon steel
• High quality insulation materials
for best reducing heat loss

FUNCTIONALITY
• Baking conveyor mechanical or
pneumatic tensioning system
to compensate thermal and
mechanical expansion
• Baking conveyor automatic
tracking system
• Baking chamber provided with
inspection windows on the
control side and cleaning hatches
on opposite side (both sides on
demand)
• Belt cleaning brushes / scrapers
• Emergency discharge device

TOUCH SCREEN OPERATOR PANEL

ON DEMAND
• Baking chamber of stainless steel
for special products
• Stainless steel cladding
• Support of conveyor belt in
baking chamber by rollers with
outside bearing (always present
on longer oven of 30m)
• Steel belt greasing unit and
graphiting unit
• Conveyor preheating
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• Motorized oven regulation
dampers
 HYBRID

The hybrid oven put one after another different oven

sections; most common are “direct gas fired plus
convection”, direct gas fired plus cyclothermic”,
“cyclothermic plus convection”. Such a configuration
combines the peculiar characteristics of each oven
type, and allows an adequate approximation of
optimal baking parameters for each product, so all the
chemical/physical transformations will occur at the
moment and at the conditions as better as possible.
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 FEATURES
BAKING CHAMBER
• Baking chamber divided
into zones with independent
temperature adjustment
• Top and bottom heat adjustment
• Stainless steel suction hoods
on the two oven ends, with
independent vapour extraction
ventilator in the delivery end
• Vapour exhausting ducts with
adjustable dampers and forced
exhausting fans at automatic
variable speed

CONSTRUCTION MATERIALS
• Combustion chamber in special
steel, high temperature resistant,
with safety hatches
• Backing chambers of alumined
carbon steel
• High temperature resistant fan for
fume flow
• High quality insulation materials
for best reducing heat loss

FUNCTIONALITY
• Baking conveyor mechanical or
pneumatic tensioning system
to compensate thermal and
mechanical expansion
• Baking conveyor automatic
tracking system
• Baking chamber provided with
inspection windows on the
control side and cleaning hatches
on opposite side (both sides on
demand)
• Emergency discharge device

TOUCH SCREEN OPERATOR PANEL

ON DEMAND
• Baking chamber of stainless steel
for special products
• Stainless steel cladding
• Support of conveyor belt in
baking chamber by rollers with
outside bearing (always present
on longer oven of 30m)
• Steel belt greasing unit and
graphiting unit
• Conveyor belt preheating
• Motorized oven regulation
dampers
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 ELECTRIC

This kind of oven offers all advantages of the direct

gas fired oven, giving in addition the possibility to
manage the vapours presence and quantity inside the
baking chamber, like in the cyclothermic oven.

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 FEATURES
BAKING CHAMBER
• Baking chamber divided
into zones with independent
temperature adjustment
• Top and bottom heat adjustment
• Stainless steel suction hoods
on the two oven ends, with
independent vapour extraction
ventilator in the delivery end
• Vapour exhausting ducts with
adjustable dampers and forced
exhausting fans at automatic
variable speed

CONSTRUCTION MATERIALS
• Baking chamber of alumined
carbon steel
• Baking chamber of stainless steel
for special products
• High quality insulation materials
for best reducing heat loss

FUNCTIONALITY
• Baking conveyor mechanical or
pneumatic tensioning system
to compensate thermal and
mechanical expansion
• Baking conveyor automatic
tracking system
• Baking chamber provided with
inspection windows on the
control side and cleaning hatches
on opposite side (both sides on
demand)
Flat ceramic heaters • Belt cleaning brushes / scrapers
• Emergency discharge device

TOUCH SCREEN OPERATOR PANEL

ON DEMAND
• Conveyor band preheating
• Turbulence units to increase
thermal exchange and to grant
uniform baking conditions,
improving bake time and effciency
• Stainless steel cladding
• Support of conveyor belt in
baking chamber by rollers with
outside bearing (always present
on longer oven of 30m)
• Steel belt greasing unit and
graphiting unit

Ribbon heaters • Motorized oven regulation damper

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 BAKING CONVEYORS

SOLID STEEL BELT PERFORATED STEEL BELT

For rotary moulded soft biscuits and deposited For rotary moulded soft biscuits and deposited
wire-cut cookies, layer cakes. Up to 1.500 mm wire-cut cookies, layer cakes. Up to 1.500 mm
width. width.

LIGHT WIRE-MESH MEDIUM WIRE-MESH FOR BISCUITS

For soft and hard sweet biscuit. Up to 1.800 For soft and hard sweet biscuit and for
mm width. particular snack crackers. Up to 1.800 mm
width.

MEDIUM WIRE-MESH HEAVY WIRE-MESH

For soft and hard sweet biscuits and snack For cream crackers and soda crackers. Up to
cracker. Up to 1.800 mm width. 1.800 mm width.

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TERMINALS
FEED END
Tensioning station, that provides an even tension
to the baking band and ensures troublefree
function of the band under varying temperature
conditions.
Oven band tension is applied by a couple of
pneumatic cylinders or by a set of springs
(for oven less than 30 m long) that moves the
driven drum on a gear-rack system on both
sides, assuring the perfect perpendicularity of
the drum axis in respect of the oven axis.
In case of malfunction there is an acoustic
alarm and the operator panel will display it.
Driven drum of 1.000 mm diameter for any oven.
Equipped with an automatic built-in greasing
system for steel belts.

DELIVERY END
Drive station by means of a frequency-controlled
infinitely variable gear motor, with a special
driving architecture by direct gear-boxes and
chains to achieve a smooth run of the conveyor
band in any condition.
Equipped with manual discharge device to move
out the product from the baking chamber in
case of power failure.
Products are released from the baking band by
a scraper and are fed to the Take-off conveyor,
that has a reject point of the product not to
be processed over, equipped with a container
undereath or an orthogonal conveyor to collect
the scraps.
Drive drum of 1.000 mm diameter for any oven,
to achieve a perfect running of the conveyor
bands.

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 GENERAL COMPONENTS

HATCHES FOR CLEANING AND INSPECTION WINDOW

MANTEINANCE Along the oven at the control side, for checking
Along the oven at the opposite of control side, the baking progress.
for cleaning and maintenance purposes. Provided with mobile lamp for inspection.

TURBULENCE UNIT CLEANING BRUSHES

To be used in Cyclothermic and Electric ovens, For cleaning of conveyor wire-meshes by means
when a better heating distribution of single or double brush unit provided of
is requested to improve power and product relevant debris recovery drawer.
moisture/colour control.

BAND GUIDES TRACKING UNITS

Spring loaded rolls for safety of wire-mesh and Three rolls unit to control automatically the
steel belts, inside the baking chamber and in centering of steel belts and wire-meshes. Single
conveyor return. or double units in accordance to the length of
the ovens.
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STEEL BELT OVEN EQUIPMENT
BELT GREASER
For a continuous distribution of heated oil on
the steel belt by a rotating brush
at variable speed and an alternating felt for
even application.

BELT SCRAPER UNIT

On mobile trolley for continuous cleaning of
steel belts with vertical scapers underneath on
return of belt.

GRAPHITING UNIT
To keep a continuous graphite film on the lower
surface of the steel belt.

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 CONTROL SYSTEM

CONTROL SYSTEM OPERATOR INTERFACES

Polin provides a range of Control Systems for Colour “Touch screen” Operator panels
complete Biscuit, Crackers and Layer cake lines, or or industrial PC. The HMI display panels set new
individuals units of machinery. standards for functionality, open systems and
Whether it is semi or fully automatic recipe design. Their outstanding features include: state-
control, or higher level with SCADA (Supervisory of-the-art processor technology for maximum
Control and Data Acquisition) coupled to the ERP data security and handling really complex
and MES of the Clients, Polin’s control system has applications, high-resolution, new ergonomic
a clear, simple “Touch Screen” Operator Panel or design, comprehensive communications support
PC screen as HMI (Human Machine Interface), to and extremely easy connectivity with a full range
allow the operators to keep quality and easy to of interfaces and ports.
operate handling, by visualizing all the oven
settings in a single location. Software packaged to suit all customers request,
Recipe-driven set-up and clear alarm messages with different level of management and supervisory
reduce changeover time, downtime access, passing from Baking chamber temperature
and waste. control to Exaust temperature control.
Full knowledge of internationally recognized Store and management of any number of recipes.
propriety PLC, such as Siemens, Allen-Bradley,
Omron, Telemecanique, just to mention a few, but
in any case at disposal of Clients for
any brand request.

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MAIN FEATURES OVEN CONTROL AND MONITORING
• Functioning tests, trials and simulation at our Test bakeries • Automatic start-up and shut-off
• Control and Structured Software Systems • Purge cycles
• Full Recipe Handling and Management as standard • Burners ignition and control
• Performance historic trends • Zone top / bottom control
• Alarm monitoring and handling • Product idle and bake mode setting
• Predictive and routine maintenance management • Automatic vapour and exhaust damper position
• Different level of controls to suit clients requirements • Automatic tracking system of oven bands
• All international brand components
• Control system easy to operate
• Up-to-date links for Teleservice, as remote control, provided
via Internet as VPN, direct dial-up pr GMS modem to get
immediate access and assist with problem solving

SUPERVISORY PAGES OPTIONS

• General synoptic of the ovens • Oven humidity sensors inside bake chambers
• Zone pages • Temperature data logger
• Recipe managing • Colour trend control
• Oven running
• Active alarms
• Previously occurred alarms
• Oven parameters
• Oven variables

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 99999800025
Technology on demand for pastry, biscuit and bread industry
Since 1929 our philosophy has been innovation and creation of quality.
Today our peculiarity is the design and creation of medium to large scale
industrial systems for pastry, biscuits and bread industry;
our goal is providing our customers with both products and service.
We wish to take our talented technology all over the world.

Images, measurements and specifications are not binding and therefore subject to changes without obligation of notice.

Ing. Polin e C. S.p.A.

Viale dell'Industria, 9 - 37135 Verona - Italy - Tel. +39 045 8289111 - Fax +39 045 8289122 - [email protected]
www.polin.it