Dahlen TU User Manual

TU Tunnel Oven

High performance and reliability

to meet

the requirements of the future

Sveba-Dahlen’s tunnel ovens are equipped

to meet the requirements of the future

Sveba-Dahlen has been manufacturing baking ovens for

over 50 years, and tunnel ovens for almost as long. Over

300 installations have been delivered to customers all

over the world. Our extensive experience and our aim

always to find the correct solution for our customers

means that we have a unique tunnel oven concept to-

day, for all conceivable types of products and require-

ment.

We adapt our ovens to fit the specific wishes of the

customer. Our tunnel ovens offer unique flexibility and

can be used for all types of products. An oven is divided

into a number of heat zones, each of which has separate

regulation of top and bottom heat. This makes it possible

to give an optimum setting of the heat curve for each

product. Our tunnel ovens can be delivered in three

ways of heating; electricity, gas or oil, on customers’

request. They can be fitted with many types of bands,

for example fine or wide spaced wire mesh bands, solid

steel bands, sheet metal bands or stone sole. For ovens

with wire mesh band, the width of the band can be up

to fully 4 metres. The size of each tunnel oven is calcu-

lated in accordance with the capacity requirements of

the customer and the layout of the premises.

Tunnel ovens are manufactured in two basic ver-

sions, depending on the temperature range for which

they are prepared, for exampel normal temperatures

up to 350°C and high temperatures up to 500°C.

Sveba-Dahlen’s tunnel ovens are very flexible and

user-friendly, known for high performance, high relia-

bility and low maintenance costs.

Control

The control panel is designed to give best overview and
simple control displaying baking time, temperature etc.

PLC control with recipe handling of process para­meters and handling of alarms and data logging is
available as option. Connection to a master control sys­tem is another possible choice.

Instrument panel with PLC control.

Driving equipment

The speed of the drive motor is controlled by a frequency
converter to maintain the exact baking time. Long ovens
and ovens for heavy products are fitted with double drive

rollers. The driving rollers, each of them has their own
driving unit, are controlled by a common frequency
converter.

Steam system

In ovens built for connection to a steam generator, a

part of the first oven chamber is provided with steam

spreader boxes made of acid proof stainless steel.

Regulating indicator valves with dial clocks are fixed

on the sides of the oven to set the correct volume.

Steam control with quantity control/photocell control

can be selected as an option.

Inspection door

The ovens have inspection doors made of glass, with

built-in-lighting for easy supervision of the baking pro-

cess. (Not applicable for high temperature vision).

Exhaust damper manually adjustable or, as an op-

tion, motor-driven together with PLC control.

The belt driving system is designed for adequate baking
and optimal reliability.

Inspection doors on strategical places along the oven.

Different bands

Minimum Maximum
band width band width Exemples of use

m m loaves or on plates and cakes and rolls

Fine wire mesh band 0.5 4.2 x x x x

Wide-spaced wire mesh band 0.5 4.2 x

Solid steel band 0.5 3.56 x x x x

Stone sole 0.5 3.0 x x

Fine wire mesh band Wide-spaced wire mesh band Solid steel band, riveted and welded joint respectively

Individual Products in tins Buns Swiss rolls Pizzas

Materials and components

We manufacture the exterior of the oven in stain­less steel. The materials in the oven chamber are
specifically selected for each oven, for the baking
temperature and the product range. All the ovens
are insulated with rockwool to minimize the heat
loss.

Heating

The electric tunnel ovens are heated by tube
elements with double heating spirals. The ele­ments are installed over and under the oven
chamber, along the entire oven, and are easily
accessible from the side. Each element has its
heat-emitting part positioned so that the band is
heated efficiently over its full width. The tube
elements are specially manufactured for each
individual oven for maximum control of the heat
distribution and quality. On an average, a tunnel
oven consists of about 12 elements per metre.

Direct gas-fired or indirect oil/gas heating is
also available.

Air turbulence

For many types of products, it is appropriate to
use a combination of radiant heat and air circu­lation. If so the oven can be equipped with turbo
zones. In wire mesh band ovens, air circulation is
most often vertical, up through the band, in steel
band ovens it is horizontal along the band. With
air circulation, the baking time can be shortened,
and lower temperatures utilized. This also gives
the sides of the bread better colour, especially by
baking with tins. By controlling the speed of the
drive motor, optimal turbo power of the turbo fans
can be obtained.

Fan motor for air turbulence.

1.

Anything else?

Please contact us with your requirements and we
will offer you a solution that works.

8.

2.

3.

4.

5.

6.

7.

1. Steam regulating valve 5. Control panel

2. Electrical component box 6. Damper control

3. Inspection door 7. Lever for roll-type door

4. Touch screen, PLC control (option) 8. Fan motor, turbo section (option)

Calculate the size of your own tunnel oven

Following the examples below, you can easily calculate the approximate size of a tunnel oven that will
meet your capacity requirements.

Size m2 = Length x Width of the product x Number of products/hour x Baking time/60 x Constant

The constant varies between different products, but is most often within the range 1.3 – 1.6; at the
first attempt to calculate the size the factor 1.3 can most often be used for products in tins, 1.6 for
products on indented trays for hamburger buns and for individual loaves.

Example 1

Oven for individual loaves: 2 000 loaves per hour. Product size: 300 x 140 mm. Baking time: 25 minutes.
Size: 0.3 x 0.14 x 2 000 x 25/60 x 1.6 = 56 m2 baking area, for example, oven size L = 19 and W = 3 m (TU 19/3).

Example 2

Oven for products baked on indented trays: 25 000 loaves per hour. Product size: Ø100 mm. Baking time: 10 minutes.
Size: 0.1 x 0.1 x 25 000 x 10/60 x 1.6 = 66.5 m2 baking area, for example, oven size L = 18 m and W = 3.8 m (TU 18/3.8)

Example 3

Oven for products baked in tins: 4 000 loaves/hour. Product size: 280 x 110 mm. Baking time: 30 minutes.
Size: 0.28 x 0.11 x 4 000 x 30/60 x 1.3 = 80 m2 baking time, for example, oven size L = 27 m and W = 3 m (TU 27/3).

The values above should only be used for a rough estimate of the size of the oven.
Always contact Sveba-Dahlen AB for a more exact calculation of size.

Product: Individual loaves Product: Hamburger buns Product: Russian pasties
Number per hour: 1 500 Number per hour: 24 000 Number per hour: 11 000
Size: TU 13/4 Size: TU 20/3.75 Size: TU 12/3

Fermentation lines

Sveba-Dahlen has over 40 years of experience of
manufacturing fermentation lines.

The fermentation lines are manufactured in
one or two level versions, and the size is calculated
in view of the capacity requirements and the lay­out of the premises. The maximum band width is
4 metres, and the bands are threaded over the

full width. A modular plastic belt is commonly
selected where tins or plates are used.

The fermentation channel is well insulated
with cellular plastic and lined externally and
internally with aluminium sheets or plastic.

Most of the side panels can easily be removed
to facilitate cleaning of the band.

Proven products in transition between the fermentation line and tunnel oven.

Partner of professional bakeries since 1948

Subjects to changes without notice.

Sveba-Dahlen develop, market and manufacture rack, deck

and tunnel ovens, proving chambers and fermentation lines

for both small and large bakeries, supermarkets, industrial

bakeries and restaurants and large kitchens.

Our products are designed and manufactured using the

most modern methods, the latest techniques and a most

experienced staff. They are well known for high-quality

material, reliable availability and perfect baking results.

Sveba-Dahlen has been certificated in accordance with ISO

9001 since 1996.

Clients all over the world purchase our ovens and we

have today more than 40 distributors with their own service-

teams located strategically in all parts of the world. Well-

trained and experienced technicians are a guarantee that

installation, adjustment and service will be conducted

correctly.

Despite our world-wide activity, we remain at heart and

soul a family enterprise. We take pride in short lines of

communication, quick decisions and straightforward

answers. And to meet our clients honestly and with respect.

That has been our formula since 1948. You can rely on

that we do our outmost to keep on this course.

Tel: [phone]. Fax: [phone]. [e-mail] www.sveba-dahlen.se

Sveba-Dahlen AB, SE-513 82 Fristad, Sweden.

1427-049/2