Description
Data Sheet - BakeScan
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Application Note – Baking
General Fire Risks with Baking
Typical causes
- Overheated build up on the roof/wall of the oven
- falling on the products.
- Band stop inside the oven, mechanical failure
- Lost of temperature and/or moisture control
- Waste, bread crumbs and dust under the band inside the oven
Oven outlet, dirt, high level of oxygen
Fire Risks with Ovens
Types of Ovens:
Convection oven
- Very efficient baking device, increases fire risks due to a lack of humidity control in the product
Direct gas oven
- Still common oven in the industry, old models increase the risk due to operational and control failures
Hybrid Ovens
- For specific products and in combination with convection oven. Old models might create fire problems due to operational control failures
Baking temperature levels:
- Low risk temperature: < 250 °C
- (Pre Bake bread: (190-220 ͦC)
- Medium risk temperature: 250 °C – 260 °C
- (Fully bake bread: 245-260 ͦC)
- High risk temperature: >260 °C
Firefly – Bake Scan Principle
Firefly – Why Bake Scan?
- Detecting and Extinguishing over baked/black product and/or inflamed product
- Prevents damages in cooling and transportation bands
- Prevent fires downstream in the production process
Unique & Flexible Solution
- The BSD detector is extremely sensitive to hot spots/areas and flames
- The water mist will smoothly suppression hot/over baked product or flames.
Firefly Certificates & Approvals
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