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Buy Air Impingement Ovens and Dryers
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Description

High velocity air impingement dryers and ovens cut processing time in half when baking, toasting, roasting and heat treating a variety of food and industrial products.

Impingement ovens are ideal for rapid and uniform baking, roasting, toasting, cooking, curing, drying and cooling. They also require less floor space than conventional oven systems. Aeroglide custom designs each impingement processor for your unique product and process, utilizing one of four nozzle configurations (radius holes, V-jet, nozzle boxes or tubes). A variety of wire belt, continuous band and hinged slat conveyor designs are also available.

Impingement processing is ideal for many food applications, as well as the Nonwovens and Tobacco industries. For nonwovens, impingement processing offers high drying and finishing efficiency for coated and nonpermeable (nanofiber based) webs. In the tobacco industry, reconstituted tobacco sheet is efficiently dried or toasted with an impingement oven. The technology is best suited for products with a high surface area to volume ratio. The product tends to have a high surface area for heat transfer, and a minimal thickness for heat diffusion and moisture migration.

Typical Impingement Applications

  • Foods: baked snacks, bakery products, cereal biscuits, cheese melting, crackers, egg products, pies, pizza crust, potato roasting, prepared foods, vegetable roasting
  • Animal Feed: pet treats
  • Industrial: coated or impervious webs, composite building materials, nonwovens, pulp fiber webs, reconstituted tobacco sheet

How Does Air Impingement Work?
Impingement technology is defined by high velocity airflow perpendicular to the product surface, where the air "impinges" on the surface of the product. The purpose is to break away the thermal boundary layer of air at the product surface and create turbulence, thereby increasing the heat and mass transfer rates. Compared to traditional convection or through-flow airflow,impingement heat transfer rates are typically 2½ to 3 times faster, regardless of whether it is related to heating, drying, cooling or freezing.

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