Technical Reports
Oven Loading Patterns
 

Proper Truck Design

The design of the product carrier can have a major impact on the effectiveness of the oven. Trees, trucks and cages should be designed to give adequate spacing between the products and sufficient floor clearance for proper airflow. A minimum of 12" of unobstructed floor clearance is needed and structural supports should not block airflow up through the product.

With this style of truck, the cross members are below 12" and are in the oven airflow
With this style of truck, the cross members are above 12" which maintains proper oven airflow

Proper Product Loading

 

When product carriers (trucks, cages or trees) are loaded, it is critical that the product is spaced evenly on the carrier. To allow proper air circulation it is important that you keep the carriers at least 12" from the oven walls. For partially loaded product carriers, it is best to load the product evenly on the product carrier.

Improper Product Loading

This is an example of how NOT to load a product carrier. Crowded product causes two-toning and product closer than 12" to the floor causes overcooking

Proper Fully Loaded Oven

A fully loaded oven should be loaded so that you keep an even 12" of space between the side walls and the product carrier. The center distance between product carriers should not exceed 14" or it will create a chimney effect.

Ideal Partially Loaded Oven

Partial Loading of Oven

If truck guides or product rails do not allow for partial loading as shown above, the following two examples are acceptable ways of partially loading an oven.

Example 1
Example 2

Incorrect Partial Loading of Oven

This is an example of how NOT to load an oven. This loading pattern sets up non-uniform airflow.