Baking Section

The Baking Section is a core process in biscuit and cookie production lines, responsible for transforming formed dough blanks into finished products with desired texture, color, and flavor through precise heat treatment. It caters to diverse product types (soft biscuits, hard biscuits, cookies, cakes) and dough characteristics, integrating four key heating modes and supporting auxiliary functions. Core equipment includes Direct Gas Fire (DGF) ovens, Direct Force Convection (DFC) ovens, Indirect Force Convection (IFC) ovens, Cyclotherm ovens. Adopting modular design, high-efficiency insulation materials, and intelligent control systems, the section enables precise regulation of temperature, air flow, and baking duration. Key functions include uniform heat distribution, humidity control, and surface treatment, ensuring consistent product quality, stable output, and energy efficiency while complying with food safety standards.