INDUSTRIAL OVENS

BI SCUITS, CRAC KER S AND LAY ER C AKES

 POLIN FROM 1929
Created inside Polin Group with the precise purpose to
propose, design, make and install medium and large
industrial systems, the Polin Industrial Line guarantees
quality and reliability in the mixing, make-up, baking, cooling
and packaging of bread, biscuits and pastry products.

Our goal is to be the right partner for the growth and

renovation of our Customers. Customers who are worldwide
leaders or who often already have Polin equipment and
decide to make a further quantum leap, from artisan
production to industrial production

A Biscuit Research & Development center, including

industrial machines 1.200 mm wide and 20 m Hybrid Oven
plus a Bread and Pastry Test centers are at disposal of our
Customers to test their products and their processes on
our equipment, with total confidentiality, allowing them to
anticipate market demands.
 TUNNEL OVENS
Polin has been associated with the Baking industry for
more than 80 years as a leading company in the design,
manufacture and supply of more than 1.000 high quality
ovens, delivered in more than 100 countries.

Polin offers a complete range of ovens that fulfills every

need within biscuit, cookie and cracker sectors, and also
extends to a wide range of baked products including bread,
pizza and pastry with or without pans.

Clients can choose between a wide range of ovens:

- Convection
- Cyclothermic
- Direct gas fired
- Electric
- Hybrid

Working width from 600 to 1.600 mm for biscuits and

crackers and up to 4.000 mm for bread and pastry.
Depending on different products, the baking conveyor can
pass from solid or perforated belt for soft biscuit and
cookies, to wire-mesh for hard sweet biscuit, to refractory
plates or stones for bread and pizza, to perforated steel
plates, wire-mesh with side chains, OGB band for products
in trays, to caterpillar plates for cake and muffins.

UNI EN ISO 9001:2008 CERTYQUALITY

É MEMBRO DELLA
FEDERAZIONE CISQ
 Features

CYCLOTHERMIC
- Baking chamber divided into zones with independent temperature
adjustment
- Independent adjustment of each radiant tube
(temperature control across the baking chamber)
- Top and bottom heat adjustment
- Combustion chamber in special steel, high temperature resistant,
with safety hatches
- High temperature resistant fan for fume flow
The Cyclothermic is the most flexible oven, suitable to bake many different products, from biscuits and cookies to bread and - Adjustable fume exhausting flow rate by inverter
- vapour exhausting ducts with adjustable dampers and forced
pastry of any type. exhausting fans
In this indirect oven the combustion products pass inside tube bundles without coming in contact with the product. - Stainless steel suction hoods on the two oven ends
Heat exchange is basically by radiation (due to the temperature difference between the walls of the tubes and the product) - Baking conveyor mechanical or pneumatic tensioning system
to compensate thermal and mechanical expansion
and in a small part by natural convection (air laps against the tubes, heats up and transmit heat to the product). This radiant - Baking conveyor automatic tracking system
bake gives gentle texture development and distinctive characteristics on the surface of the product. - Baking chamber provided with inspection windows on the control side
and cleaning hatches on opposite side (both sides on demand)
- Belt cleaning brushes
A fan conveys gases from the combustion chamber to the intake manifold and then to the tube bundles in top and bottom - Emergency discharge device
of the baking chamber (above and below the baking surface) at right and left of the combustion chamber. The tubes air - “Touch screen” Operator Panel
joined in pair so to convey gases from and back to the manifold, where they are flanged to. Fumes collected by the manifold Options
are partly recycled and partly expelled through the fume stacks. - Double radiant tubes in vertical to increase heating exchange
- Turbulence units to increase thermal exchange and to grant uniform
The products of evapouration that are generated in the baking chamber are evacuated through stacks that are independent baking conditions, improving bake time and efficiency
from the fume stacks. - Stainless steel cladding
- Support of conveyor belt in baking chamber by rollers with outside
bearings
- Steel belt greasing unit and graphiting unit
- Motorized oven regulation damper
 CONVECTION
Features
- Baking chamber divided into zones with independent
temperature adjustment
- Baking chamber of carbon steel, outer cladding in rock wool
and painted panels
- Top and bottom heat adjustment
- The heat exchanger of heat resistant stainless steel.
- Combustion chamber of special steel, high temperature
Each zone of the Indirect Convection Oven is provided with a heat exchanger and a series of ducts to bake the product by resistant, provided with safety hatches
blowing hot air over it. This method is very efficient giving rapid baking and very good moisture removal characteristics. - High temperature resistant blowers
- Adjustable fume exhausting flow rate by inverter
Most products can be baked using this method (biscuits, cookies, layer cakes) and this oven is extremely efficient in the - Stainless steel suction hoods on the two oven ends
latter zones of a hybrid oven. - Baking conveyor mechanical or pneumatic tensioning
In this oven the combustion products pass inside a heat exchanger in order to avoid any contamination of the hot air obtained system to compensate thermal and mechanical expansion
- Baking conveyor automatic tracking system
in this way that comes into contact with the product under baking. - Baking chamber provided with inspection windows
on the control side and cleaning hatches on opposite side
This clean heated air is uniformly distributed throughout the width and the length of each section of the baking chamber (both sides on demand)
by means of two specially designed wide air ducts, provided with a series of nozzles that blown the air directly towards top - Belt cleaning brushes
- Emergency discharge device
and bottom of baking band, very effectively ensuring a uniform distribution of the heat applied to the product. - “Touch screen” Operator Panel
A blower sucks the air from the oven chamber and blow it around the transfers tubes of the heat exchanger and the
combustion chamber providing the request air temperature. Options
- Stainless steel cladding
The combustion gas passes directly from the tube system out through the extraction flue, while a double damper balanced - Support of conveyor belt in baking chamber by rollers with
system operates on the outlet of the humid air from the baking chamber and the inlet of same amount of dry air. outside bearings
- Steel belt greasing unit and graphiting unit
- Motorized oven regulation dampers
 DIRECT GAS FIRED
Features
- Baking chamber divided into zones with independent
temperature adjustment
- Top and bottom heat adjustment
- Zero gas pressure burner system connected to a
self-modulating flow and pressure of the air from the
combustion air fan stations placed along the oven
- Electronic control of each burner by dedicated single
The powerful Direct Gas Fired Oven combines excellent baking characteristics with the flexibility to bake a wide range of microprocessor unit
products and has been specifically designed to provide the exact oven requirement for any duty, either for general production - Stainless steel suction hoods on the two oven ends
- Baking conveyor mechanical or pneumatic tensioning system
requirements or for one specific product, which requires short baking times and high heating supply like cream and soda to compensate thermal and mechanical expansion
crackers. - Baking conveyor automatic tracking system
- Baking chamber provided with inspection windows on the
control side and cleaning hatches on opposite side
The DGF oven is provided with a series of ribbon burners with flames, placed on top and bottom of the baking chamber (both sides on demand)
with a distribution for each zone of the oven depending on the type of product and the required baking profile. - Belt cleaning brushes
The heating is directly transferred from the burners to the product granting a very high efficiency. - Emergency discharge device
A forced extraction channel runs internally along the top of the baking chamber, exhausting the fumes and the vapour - “Touch screen” Operator Panel
generated by the baking process. According to the product requirements the exhaust volume is regulated by means of Options
relevant dampers, applied at the base of each stack. - Stainless steel cladding
- Support of conveyor belt in baking chamber by rollers with
A certain number of 3-zone burners (adjustable on their lenght) grand uniform moisture and colouring across the width of outside bearings
- Conveyor band preheating
the oven). - Steel belt greasing unit and graphiting unit
- Motorized oven regulation dampers
- Baking chamber of stainless steel for special products

Ribbon burner Tri-zone burners

 ELECTRIC
Features
- Baking chamber divided into zones with independent
temperature adjustment
- Baking chamber of carbon steel, outer cladding in rock-wool
and painted cladding
- Top and bottom heat adjustment
- Stainless steel suction hoods on the two oven ends
- Baking conveyor mechanical or pneumatic tensioning
The powerful Electric Oven combines excellent baking characteristics with the flexibility to bake a wide range of products system to compensate thermal and mechanical expansion
and has been specifically designed to provide Customers with a special oven in countries / regions where electricity is at - Baking conveyor automatic tracking system
low cost. It is quite flexible and suitable to bake any kind of product. - Baking chamber provided with inspection windows
on the control side and cleaning hatches on opposite side
(both sides on demand)
The Electric oven is provided with a series of ribbon heaters of stainless steel armored resistances or of continuous ceramic - Belt cleaning brushes
resistances, placed on top and bottom of the baking chamber with a distribution for each zone of the oven depending on - Emergency discharge device
the type of product and the required baking profile. - “Touch screen” Operator Panel

Options
The heating is directly transferred from the heaters to the product granting a very high efficiency. - Turbulence units to increase thermal exchange and moisture
removal, improving baking time and efficiency
A forced extraction channel runs internally along the top of the baking chamber, exhausting the fumes and the vapour - Stainless steel paneling
- Support of conveyor belt in baking chamber by rollers
generated by the baking process. According to the product requirements the exhaust volume is regulated by means of with outside bearings
relevant dampers, applied at the base of each stack. - Conveyor belt preheating
- Steel band greasing unit and graphiting unit
- Motorized oven regulation dampers
- Baking chamber of stainless steel for special products

Ceramic electric heater Single electric heater

 HYBRID
Features
- Baking chamber divided into zones with independent
temperature adjustment
- Top and bottom heat adjustment
- Combustion chamber in special steel, high temperature
resistant, with safety hatches
- High temperature resistant fan for fume flow
- Adjustable fume exhausting flow rate by inverter
An oven combining the most appropriate heat transfer method for each stage of the baking process is an increasing popular - vapour exhausting ducts with adjustable dampers and forced
choice. Direct gas fired, Cyclothermic and Convection all have characteristics that are ideal for one part of the process, but exhausting fans
not necessary all of it. Combining the benefit of two or three types of ovens creates a unit that exactly matches a specific - Stainless steel suction hoods on the two oven ends
- Baking conveyor mechanical or pneumatic tensioning system
need. to compensate thermal and mechanical expansion
The most common hybrid ovens have Cyclothermic or DGF for the first phase of baking and indirect Convection oven for - Baking conveyor automatic tracking system
the rest. This give maximum versatility at the start of the bake - for every product from soft biscuits to crackers - and - Baking chamber provided with inspection windows on the
maximum efficiency and even baking at the end. control side and cleaning hatches on opposite side
(both sides on demand)
- “Touch screen” Operator Panel
For special configurations, when the products to be baked are various and of different consistency, it is possible to have:
DIRECT GAS FIRED SECTION - CYCLOTHERMIC SECTION - CONVECTION SECTION Options
- Stainless steel cladding
- Support of conveyor belt in baking chamber by rollers
The first section is suitable to give great heat to the cold dough, the second to complete basically the relevant baking and with outside bearings
the third section to control with care the moisture and the colour of the product. - Steel belt greasing unit and graphiting unit
By means of a dedicated control system to each of the three zones it is possible to have a sophisticated temperature and - Conveyor belt preheating
- Motorized oven regulation dampers
humidity control. - Baking chamber of stainless steel for special products
 Baking conveyors

Solid Steel belt Perforated Steel belt Light Wire-Mesh

For rotary moulded soft biscuits and deposited – wire-cut cookies, layer cakes. For rotary moulded soft biscuits and deposited – wire-cut cookies, layer cakes. For soft and hard sweet biscuit.
Up to 1.500 mm width. Up to 1.500 mm width. Up to 1.800 mm width.

Medium Wire-Mesh for biscuits Medium Wire-Mesh Heavy Wire-Mesh

For soft and hard sweet biscuit and for particular snack crackers. For soft and hard sweet biscuits and snack cracker. For cream crackers and soda crackers.
Up to 1.800 mm width. Up to 1.800 mm width. Up to 1.800 mm width.
 Feeding and delivery ends

Feeding end
Tensioning station, that provides an even tension to the baking band and ensures troublefree function of the band
under varying temperature conditions.

Oven band tension is applied by a couple of pneumatic cylinders or by a set of springs (for oven less than 30 m long)
that moves the driven drum on a gear-rack system on both sides, assuring the perfect perpendicularity of the drum
axis in respect of the oven axis.

In case of malfunction there is an acoustic alarm and the operator panel will display it.

Driven drum of 1.000 mm diameter for any oven.

Equipped with an automatic built-in greasing system for steel belts.

Delivery end
Drive station by means of a frequency-controlled infinitely variable gear motor, with a special driving architecture
by direct gear-boxes and chains to achieve a smooth run of the conveyor band in any condition.

Equipped with manual discharge device to move out the product from the baking chamber in case of power failure.

Products are released from the baking band by a scraper and are fed to the Take-off conveyor, that has a reject
point of the product not to be processed over, equipped with a container undermeath or an orthogonal conveyor to
collect the scraps.

Drive drum of 1.000 mm diameter for any oven, to achieve a perfect running of the conveyor bands.
 General components
Hatches Inspection windows Turbulence unit
AIR BLOWER
AIR SUCTION

BAKING CHAMBER

TOP
AIR DELIVERY RADIANT TUBES

CONVEYOR

BOTTOM
RADIANT TUBES

Along the oven at the opposite of control side, for cleaning and maintenance Along the oven at the control side, for checking the baking progress. To be used in Cyclothermic and Electric ovens, when a better heating distribution
purposes. Provided with mobile lamp for inspection. is requested to improve power and product moisture / colour control.

Cleaning brushes Band guides Tracking units

For cleaning of conveyor wire-meshes by means of single or double brush unit Spring loaded rolls for safety of wire-mesh and steel belts, inside the baking Three rolls unit to control automatically the centering of steel belts and
provided of relevant debris recovery drawer. chamber and in conveyor return. wire-meshes. Single or double units in accordance to the length of the ovens.
 Steel belt oven equipment
Belt greaser Belt scraper unit Graphiting unit

For a continuous distribution of heated oil on the steel belt by a rotating brush On mobile trolley for continuous cleaning of steel belts with vertical scapers To keep a continuous graphite film on the lower surface of the steel belt.
at variable speed and an alternating felt for even application. underneath on return of belt.
 Control Systems
Polin provides a range of Control Systems for complete Biscuit, Crackers and Layer
cake lines, or individuals units of machinery.

Whether it is semi or fully automatic recipe control, or higher level with SCADA
(Supervisory Control and Data Acquisition) coupled to the ERP and MES of the Clients,
Polin’s control system has a clear, simple “Touch Screen” Operator Panel or PC screen
as HMI (Human Machine Interface), to allow the operators to keep quality and easy to
operate handling, by visualizing all the oven settings in a single location.

Recipe-driven set-up and clear alarm messages reduce changeover time, downtime
and waste.

Full knowledge of internationally recognized propriety PLC, such as Siemens, Allen.Bradley,

Omron, Telemecanique, just to mention a few, but in any case at disposal of Clients for
any brand request.

Operator interfaces
Colour “Touch screen” Operator panels or industrial PC.

The HMI display panels set new standards for functionality, open systems and design.
Their outstanding features include: state-of-the-art processor technology for maximum
data security and handling really complex applications, high-resolution, new ergonomic
design, comprehensive communications support and extremely easy connectivity with
a full range of interfaces and ports.

Software packaged to suit all customers request, with different level of management
and supervisory access, passing from Baking chamber temperature control to Exaust
temperature control.

Store and management of any number of recipes.

Main features
Functioning tests, trials and simulation at our Test bakeries
Proven Control and Structured Software Systems
Full Recipe Handling and Management as standard
Performance historic trends
Alarm monitoring and handling
Predictive and routine maintenance management
Different level of controls to suit clients requirements
All international brand components
Control system easy to operate and configure
Up-to-date links for Teleservice, as remote control, provided via Internet as VPN, direct
dial-up pr GMS modem to get immediate access and assist with problem solving

Oven controls and monitoring

Automatic start-up and shut off
Purge cycles
Burners ignition and control
Zone top / bottom control
Product idle and bake mode setting
Automatic vapour and exhaust damper position
Automatic tracking system of oven bands

Supervisory pages
General synoptic of the ovens
Zone pages
Recipe managing
Oven running
Active alarms
Previously occurred alarms
Oven parameters
Oven variables

Options
Oven humidity sensors inside bake chamber
Temperature profile data logged
Colour trend control
 Pictures, measurements and technical data are not binding and thus subject to modification with no advance notice.
Immagini, misure e dati tecnici non sono impegnativi, quindi soggetti a modifiche senza obbligo di preavviso.

Ing. POLIN & C. S.p.A.

Viale dell’Industria, 9 - 37135 Verona - Italia - Telefono +39 045 8289111 - Fax +39 045 8289187 - www.polin.it - E-mail: polin@polin.it