Stilsan ST-1 and ST-2 Steam Generators

Operational need

Moisture at the start of baking in a bread oven can support volume and surface development by delaying the early hardening of the crust. The effect depends on the dough recipe, oven type, loading quantity, injection duration and exhaust arrangement. The aim is to establish a similar steam application for every load.

How does the solution work?

Steam generated in the generator is supplied to the oven chamber through suitable piping and distribution points. Timing and quantity are adjusted according to the product recipe. Balanced steam distribution inside the oven, correct drainage of condensate and the operator’s use of a repeatable program are evaluated together.

Information that determines the right capacity

The oven’s brand and type, number of decks or racks, chamber dimensions, loading frequency, number of ovens requiring steam at the same time and existing line information are required. Total daily production alone is not sufficient; short-term peak consumption and consecutive loading cycles are decisive in the selection.

• Rotary, deck or tunnel oven type
• Product per load and cycle time
• Existing steam inlet, line distance and condensate drainage

Installation and service

The generator’s safe location, water and power connections, pipe routing and oven connection point are planned in advance. During commissioning, the steam program is adjusted through product trials. Maintenance procedures are communicated to the facility according to water quality and shift intensity.