Hybrid Ovens

DGF (Direct Gas Fired), direct convection and indirect convection baking all have characteristics that are ideal for one part of the process but not necessarily all of it.  An increasing number of biscuit companies combine the best baking methods by specifying a hybrid oven. 

The ideal process

The different heating, thermal efficiency, heat transfer and airflow characteristics of DGF, direct convection and indirect convection baking all affect product quality.   Combining the benefits creates a unit that exactly matches a specific need for any kind of biscuit, cookie, cracker, bar or pet food.

Baking characteristics

Most hybrid ovens feature a DGF section for the first part of the bake.  At this point, air movement is often undesirable as it dries the outer layers and prevents proper flow and lift: radiant heat without turbulence is preferred. During the drying and colouring process in the later stages of baking, air movement is beneficial so a convection section is specified.

Versatility

The DGF/convection hybrid is the best baking option for most types of product.  Versatility enables a range of products to be baked on the same oven, limited only by the choice of band.