A manual for designers and operators on the biscuit oven-baking technology
1. The Biscuits 2. Baking Process 3. Biscuit Design and Output 4.
Heat Transfer 5. Oven Designs 6. Oven Specifications: Hybrid Ovens
7. Oven Construction: Direct Gas-Fired Ovens 8. Oven Construction:
Indirect Radiant Ovens 10. Oven Conveyor Bands 11. Oven Conveyor
Design 12. Process Control Systems 13. Oven Safety Monitoring and
Alarm 14. Oven Operation: Direct Gas-Fired Oven 15. Oven Operation:
Indirect Radiant Oven 16. Oven Efficiency 17. Oven Inspection and
Audit
APPENDIX 1 Ingredients for biscuits 2 Maintenance 3 Combustion data
4: Oven manufacturers 5: Oven band manufacturers
Iain graduated from the School of Industrial Design (Engineering)
at Royal College of Art in London in 1965 and joined Baker Perkins
Ltd. He was Industrial Design Engineer, working in the Technical
Department on the design of new biscuit, bakery and candy
processing.
In 1990 Iain was appointed Regional Manager Asia Pacific for Baker
Perkins and re-located to Indonesia and later to China. In 2000
Iain established his own company in Indonesia, PT Baker Pacific
Mandiri. The company provided consultancy in the area of process
technology and machinery for the biscuit, chocolate and candy
industries, establishing a manufacturing capability for biscuit
ovens and manufactured ovens in China, India and Indonesia.
During recent years, Iain has provided training programs for
technical staff in biscuit bakeries, both courses presented on site
and also provision of presentation materials for in house programs.
Iain is the author of three books published by Elsevier.
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