The original Dijko System of hot air circulation between baking trays is used in these ovens to ensure evenness of product baking. By simply pressing the starter button on the oven control panel, all functions, such as gas ignition and temperature control, are automatically carried out. A major advantage of these ovens is the relatively small floor area they occupy, for the very high baking capacity available. The Dijko Deck Ovens have been designed for use in smaller bakeries and plant bakeries where large varieties of cookies and pastries are baked in batches on trays. Equally, these ovens are used for baking bread, rolls, buns, cakes, pies, pizzas and rye bread sterilization.
The oven capacity is normally limited by the maximum product height. According to the size of the oven chosen it is possible to use 4 or 8 trays each 60 cm wide × 80 cm deep on the 4 or 8 deck oven, up to a maximum of 14 or 28 trays, each 45 cm wide × 80 cm deep, arranged 2 wide, on a 7 door 7 or 14 deck oven. On the smaller 4 door oven when using only 4 trays the pitch is 25 cm, allowing product height of approximately 18 cm. If all 8 decks are used, the pitch becomes 12.5 cm and maximum product height around 8 cm. With the larger 7 door oven, the pitch with 7 decks is 22 cm, giving a maximum product height of approximately 16 cm, but with 14 decks in use, the pitch is 11 cm and maximum product around 7.5 cm.
It is only necessary to set the required temperature for baking by adjusting the thermostat and the baking time on the built-in timer. At the end of baking, the timer buzzer provides a distinctly audible signal indicating the oven can be discharged. The 4 to 7 doors are hinged in a frame, which is itself also hinged forming a part of the oven when used for baking, but able to be opened to allow access to the inside of the baking chamber for servicing. The top and bottom doors should be opened when cooling the oven down. If other doors are open, the handle of the top door will become too hot and may discolor or break. The circulation fan should not be kept running during cooling as this will maintain the pilot burners in operation. The recommended method of baking is to move gradually from lower to higher temperature and vice-versa rather than fluctuating the heating requirements up and down. For baking French sticks or loaves, an optional steam generator can provide sufficient steam as the French sticks are being loaded to produce the necessary and required crust formation.
The baking trays and the products are directly heated by air circulated via carefully designed air ducts, which ensure an even bake throughout the oven. The temperature of the air within the oven is maintained at a constant level by a thermostat. As there are no stone or tile floors or other heat-absorbing media, the Dijko Deck Ovens rapidly attain the required temperature, and cool equally quickly. Heat is generated by burning gas in two combustion chambers which are located in the crown of the oven (electric heating is optional). A turbine fan located between the heat exchangers, provides circulation of the hot air.
When the gas mains is opened and the start button on the instrument panel is activated, the fan starts running. After a PRE-purge period of one minute, the pilot flames are automatically ignited. Electronic burner safety control equipment constantly checks the safe burning of these pilot flames and will immediately switch off the gas supply if there is a failure. A thermostat controls the operation of the main burners switching them on and off as heat is required. The accuracy of temperature maintenance is ± 2 °C. The oven temperature increases at the rate of 10-15 °C / minute. The main burners cut out when the required temperature is reached as indicated by the green pilot light going out. Baking can then commence.
The ovens have been designed so that they can be assembled from sections to make transportation and installation very simple and quick. Similarly, it is also very easy to dismantle and transfer to another location if required. The ovens are made from heat resistant aluminized sheet metal on the inside, whilst the exterior panels are of brushed stainless steel. The base support and the top edges are finished in red paint to provide an attractive appearance. If required, a steam generator is available. The steam generator can be installed to provide sufficient steam for production of sheen and thin crust on products. A stainless steel sheet metal inside of the oven can be supplied. Proving cabinets and coolers are also available if required. Mains supplies are connected on the top of the oven with three phase electricity needed for the circulating fan motor. Gas supply should be based on maximum consumption, again depending on the size of oven chosen. Exhaust spent gases and vapor are discharged from the extractor hood mounted over the the oven. A drain for the optional steam generator condensate needs to be connected on the back of the oven.
Orders for export are delivered with the oven built and tested as a complete unit. Special foundations are not normally required. The oven should be installed on a level flat surface with sufficient strength for the oven weight. Installation, gas-, power-, water-, and drainage connection, the provision of flue exhaust are the responsibility of the purchaser. There must be at least 10 cm of free space between any sidewall and the oven, although at the rear 5 cm clearance is sufficient. Above the oven a standard space of 25 cm is required to dismantle the motor (see "Maintenance" below).
Normal maintenance is in most cases limited to routine annual cleaning of the circulating fan motor, the electrical control instruments, burners and upper sections of the oven. After the burners have been cleaned, their adjustment and operation should be checked.
The external panels of the oven may be simply cleaned with hot water and detergent. The instruments and electrical switches can only be cleaned when electricity supply is disconnected and without allowing moisture penetration.
| TYPE OF OVEN | TRAYS | DECKS | TRAY SIZE | PITCH | WEIGHT OVEN | WEIGHT + STEAM | WEIGHT RACK |
|---|---|---|---|---|---|---|---|
| GB-H-8X60/80 | 4 | 4 | 60×80 cm (24"×32") |
25 cm (10") |
690 kg | 870 kg | 150 kg |
| 8 | 8 | 60×80 cm (24"×32") |
12.5 cm (5") |
690 kg | 870 kg | 160 kg | |
| GB-H-14X92/80 | 14 | 7 | 45×80 cm (18"×32") |
22 cm (8 2/3") |
820 kg | 1020 kg | 210 kg |
| 28 | 14 | 45×80 cm (18"×32") |
11 cm (4 1/3") |
820 kg | 1020 kg | 220 kg |
| GB-H-8X60/80 | "A" | Exhaust Flue size | : | 150 mm |
| "E" | Voltage | : | 3× 380/415 Volt +N +E | |
| Motor(s) | : | 1.5 kW | ||
| Frequency | : | 50 Hz (60 Hz) | ||
| Total 3× | : | 16 Amp. | ||
| "G" | Gas | : | Natural / LP gas | |
| Gas pressure | : | 22 mBar / 50 mBar | ||
| Gas Conn. power | : | 48 kW | ||
| Gas Conn. size | : | ½" G. | ||
| WITH STEAM | "K" | Drain Conn. size | : | 25 mm open outl. |
| "W" | Water pressure | : | 2-6 Bar | |
| Water Conn. size | : | 15 mm Copper | ||
| GB-H-14X92/80 | "A" | Exhaust Flue size | : | 200 mm |
| "E" | Voltage | : | 3× 380/415 Volt +N +E | |
| Motor(s) | : | 2.2 kW | ||
| Frequency | : | 50 Hz (60 Hz) | ||
| Total 3× | : | 16 Amp. | ||
| "G" | Gas | : | Natural / LP gas | |
| Gas pressure | : | 22 mBar / 50 mBar | ||
| Gas Conn. power | : | 70 kW | ||
| Gas Conn. size | : | 1" G. | ||
| WITH STEAM | "K" | Drain Conn. size | : | 25 mm open outl. |
| "W" | Water pressure | : | 2-6 Bar | |
| Water Conn. size | : | 15 mm Copper | ||
| OVEN TYPE | TRAYS | DECKS | TRAY SIZE | PITCH | OVEN WEIGHT | WEIGHT + STEAM |
|---|---|---|---|---|---|---|
| EB-H-8X60/80 | 4 | 4 | 60×80 cm (24"×32") |
25 cm (10") |
670 kg | 820 kg |
| 8 | 8 | 60×80 cm (24"×32") |
12.5 cm (5") |
670 kg | 820 kg | |
| EB-H-14X92/80 | 14 | 7 | 45×80 cm (18"×32") |
22 cm (8 2/3") |
830 kg | 1030 kg |
| 28 | 14 | 45×80 cm (18"×32") |
11 cm (4 1/3") |
850 kg | 1050 kg |
| EB-H-8X60/80 | "A" | Exhaust Flue size | : | 150 mm |
| "E" | Voltage | : | 3× 380/415 Volt +N +E | |
| Motor(s) | : | 0.75 kW | ||
| Heating elements | : | 25 kW | ||
| Frequency | : | 50 Hz (60 Hz) | ||
| Total 3× | : | 40 Amp. | ||
| WITH STEAM | "K" | Drain Conn. size | : | 25 mm open outl. |
| "W" | Water pressure | : | 2-6 Bar | |
| Water Conn. size | : | 15 mm Copper | ||
| EB-H-14X92/80 | "A" | Exhaust Flue size | : | 200 mm |
| "E" | Voltage | : | 3× 380/415 Volt +N +E | |
| Motor(s) | : | 1.5 kW | ||
| Heating elements | : | 40 kW | ||
| Frequency | : | 50 Hz (60 Hz) | ||
| Total 3× | : | 63 Amp. | ||
| WITH STEAM | "K" | Drain Conn. size | : | 25 mm open outl. |
| "W" | Water pressure | : | 2-6 Bar | |
| Water Conn. size | : | 15 mm Copper | ||
