ABOUT THIS COURSE

  • Gain Expert Insights

    Benefit from Kevin Knott's extensive experience to understand the nuances of advanced oven systems and their impact on production.

  • Optimize Your Operations

    Learn strategies to maximize tunnel oven efficiency and minimize downtime through proper maintenance and troubleshooting.

  • Expand Your Expertise

    Deepen your understanding of tunnel oven technologies and their role in efficient biscuit and cracker production.

COURSE CURRICULUM

  1. 1

    • Definition and History

    • Key Components and Their Functions

    • Types of Tunnel Ovens

  2. 2

    • Importance in the Baking Process

    • The 3 Stages of Baking

    • Comparison and Benefits
  3. 3

    • Convection

    • Conduction

    • Radiation

    • Dielectric

    • Hybrid Ovens

    • Total Heat

    • Control Systems and Automation

    • Energy Efficiency Considerations
  4. 4

    • The Effects of Humidity in Baking

    • Humidity in Cracker Baking
  5. 5

    • Direct Gas-Fired Tunnel Ovens

    • Indirect/Forced Convection Gas-Fired Tunnel Ovens

    • Electric Tunnel Ovens
  6. 6

    • Importance of Uniform Heat Distribution

    • Methods for Controlling Heat

    • Impact on Product Quality
  7. 7

    • Types of Airflow Systems

    • Role in Product Consistency

    • Techniques for Optimizing Airflow
  8. 8

    • Importance of Temperature Profiling

    • Tools and Techniques for Monitoring
  9. 9

    • Types of Loading Systems

    • Efficiency and Speed Considerations
  10. 10

    • Principal Elements of a Friction Drive Band

    • Types of Conveyor Belts and Materials

    • Cleaning of Bands

    • Maintenance and Troubleshooting

    • Recipe and Process Adjustments
  11. 11

    • Key Quality Indicators

    • Testing and Inspection Methods

    • Common Quality Issues and Solutions
  12. 12

    • Routine Maintenance Tasks

    • Ribbon Burner (DGF Ovens)

    • Exhaust System

    • Physical Structure

    • Extending the Lifespan of Tunnel Ovens
  13. 13

    • Safety Standards and Best Practices

    • Training and Safety Programs for Staff
  14. 14

    • Recent Advancements in Oven Design

    • Applications and Future Trends

    • Environmental Considerations
  15. 15

    • Final Assignment

INSTRUCTOR

Kevin Knott

Kevin Knott began his working life as an apprentice mechanic in a glass bottle-making plant while studying part time at Sheffield Hallamshire University in the United Kingdom, where he earned his bachelor’s degree in engineering. With a background in thermal engineering, he joined a baking equipment manufacturer in 1984 as a technical design engineer and in 1991 moved to the United States, where he continued working for several oven manufacturers based in both Europe and the US. Kevin is a Degreed Mechanical Engineer with 40 years + technical experience on Baking Ovens and other industrial manufacturing equipment. Kevin has worked on oven design and optimization with several of the most prominent oven manufacturers in Europe and North America. He has worked with a range of product types across categories and brands in the baking and snacking industry. Kevin has decades of experience designing, installing, and commissioning production lines across the world. Kevin retired in 2023, but customer and industry friends kept calling, so Kevin created his own consultancy, Baking Industry Technical Support, LLC.