Tmb 4-12-240 User Manual

The TMB
TAG Gas Deck Oven

The TMB TAG Gas Deck Oven is like none other because

of its thermal mass, oversized steam tubes and two steam
generators per deck, which provides fast recovery, even baking
and hard crusts, the hallmark of artisan baking. Designed by
world-renowned baker, Michel Suas, for the rigors of the North
American bakeries vs. their European counterparts, the TAG has
long-standing bakers’ loyalty spanning well over a decade in the
company’s quarter century of industry service.

Baking System—At the heart of the TAG oven are a series of

closed circuit steam tubes, spaced at varying intervals designed
to provide even baking temperature from front to back. These
tubes are manufactured under high-pressure using the Mannes­mann process UNI 663/68 standard, with steel Fe 45,2 measuring

0.35 x 5.5mm and guaranteed by certificate, tested one-by-one at
the end of the production cycle. No other manufacturer has this
design and standards resulting in perfect heat distribution.

Double Steam Generators—While most other deck ovens

only steam from the back of the oven with the steam genera­tor located in the base of the oven, the TMB TAG oven has two
steam generators on each deck. This allows the steam to be
injected the full length of each baking chamber for even distribu­tion of steam and maximum, instantaneous and consistent steam
delivery, which is particularly beneficial for special types of bread.

Foundation, Flues and Burner—The foundation of the oven

is made of steel, followed by thermal insulation, steel panels
and finally high-temperature, refractory brick and concrete (flue)
for the heat generated by the burner. The TMB TAG uses more
of these materials than most, if not all other ovens, ensuring the
maximum thermal mass for heat retention and more consistent
heat distribution for the perfect backing system of any style of
bread. TMB employs a US manufactured, UL and AGA listed gas
burner, generating up to 600,000 BTU’s.

Façade and Baking Chambers—The façade and main

panels of the TAG oven are made with ANSI 304 Stainless Steel
to ensure durability in high-temperature, high-humidity environ­ment. The baking chamber windows are made of tempered
glass (when window panels or full glass windows are ordered)
or all stainless steel, and are self-balance and easy to remove for

cleaning. Ovens may be ordered with widows opening down­ward, or upward, based on the baker’s preference. Baking stone
decks with inner reinforcement deliver longer-lasting heat, evenly
distributed for perfect baking. Finally, the bed plate is provided
with removable doors to ensure easy access to the burner, the
fire box and the flues for easier cleaning.

The Control Panel—TMB Baking designed a custom, ETL-

approved control panel with touch screen and PLC brain to help
deliver consistent baking results for every style of bread. Steam

482 Grandview Drive, South San Francisco, CA 94080 | [phone] tel | [phone] fax | [e-mail] email

www.tmbbaking.com

The TMB TAG Gas Deck Oven

36

can be delivered in left or right baking chamber when and how
much needed, with timers and warnings keeping the baker in­formed of my issues of which they should be aware. The control
also interlocks with make-up air and exhaust fans to shut down

ing. The TMB Baking TAG control also comes with a standard,
manual override should the baker wish to use it, or should the
computer be down for any reason. This assures that the baker
will not lose valuable bakery operation.

the oven, or not allow it to start, should the fans not be operat-

For good reason, the TMB Baking TAG Gas Deck Oven is the choice of bakers throughout North America and
around the globe. A summary of technical specs follows:

2

6

110v Power

1

TMB baking

Gas Exhaust: 8”Double Wall

Gas Line

Water Line

Damper Steam Water Supply

BACK

7

Steam: 8” Single Wall/SS Vent

Electrical Supply (On Top)

A

G

14

9

3

E

Gas Supply

FRONT

Water Condensate

18

TMB baking

Specs common to all models:

1. Water supply: 1/2” cold water (65 to 100 psi)
Valve and union connection to manifold

2. Electrical: 110v/60hz/G+N 20 amps

3. Gas: 4” to 7” W.C., 1” Union connection to burner

4. Gas Exhaust: 8” Ø Double Wall

Pressure inside heat exchanger: —.10” WC with burner off “T” Connector

and Humidity trap provided by customer

5. Steam Exhaust: 8” Ø S/S Single Wall. Optional steam exhaust fan (800 cfm)

6. Water Discharge: 3/4” connection from right and left drain manifold to
closest floor sink.

Floor sink required.

86 1/2

4

24"

Gas Exhaust: (Double Wall 8”)

83 1/2

5

135

B

"T" Connector

8" Ø

D

Smoke Exhaust Steam Exhaust

Steam Exhaust:
(8” Single Wall)

º

90

Humidity Trap

15

48

37

26

22

11

95

59