▌隧道式烤爐是用氣或電加熱烘烤威化餅片。整機選用PLC程序、觸摸屏控制，操作方便，自動控溫、下漿、吹氣、接片完成烤餅片工序。

▌隧道式烤爐是威化餅干生產(chǎn)線中非常重要的設(shè)備。 威化烘烤系統(tǒng)使用氣體加熱烘烤板。 烤爐的功能是全自動的，從將面糊鋪在盤子上直到烤好的威化片從烤箱中出來。 烘烤均勻，為下道工序生產(chǎn)出優(yōu)質(zhì)威化片。 PLC中有PID控制器，用于自動控制烤盤的溫度。PID所需信號的采集由紅外傳感器提供?？鞠錉顟B(tài)顯示和數(shù)據(jù)復(fù)位由觸摸屏提供，所有電機都有啟動電流保護和熱過載保護。

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The equipment is to bake wafer sheet with gas or electric heating. The whole machine adopts PLC program, touch screen control, easy to operate, automatic temperature control, pulping, blowing, and splicing to complete the baking sheet process.

This device is a very important device in the Wafer biscuit production line. The baking system uses Gas or Electricity to heat the baking Plates. The function of the oven is fully automatic, from feeding batter on the plate until the baking sheets come out of the oven. The baking is evenly baked to produce high -quality prestige wafer sheets for the lower procedure. PLC has a PID controller to automatically control the temperature of the baking Plates. The collection of signals required by PID is provided by infrared sensors. The state display and data reset of the oven are provided by the touch screen, and all motors have started current protection and heat overload protection.

● 烤爐設(shè)計升降保護門; 

● 帶自動報警裝置；

● 機架不易變形；

● 自動張緊功能；

● 爐底帶自動清渣功能；

● 威化片粉頭浪費: 4%;

● 帶煙囪及風(fēng)機(管道 5 米長)自動控溫;

● 探測儀采集信號輸給PLC 程控器，通過 PID 控制器自動控制；烤爐的溫度；調(diào)節(jié)火苗大?。?/p>

● 爐門采用高溫吸附性密封膠條, 防止熱量外傳達到烘烤標準。

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● Designed lifting protection door for the oven;

● With automatic alarm device;

● The frame is not easily deformed;

● Automatic tensioning function；

● Furnace bottom with automatic slag cleaning function;

● Maximum waste of wafer powder: 4%;

● Automatic temperature control with chimney and fan (pipeline 5 meters long);

● The signal collected by the detector is output to PLC program controller, through the PID controller to automatically control; The temperature of the oven; adjust the size of the flame;

● The furnace door adopts high-temperature adsorption sealing strips to prevent the heat from reaching the baking standard.