In baking, Emisshield improves the uniformity and waveband width of the radiant heat produced by the gas oven. When the walls, pans, and burners of an oven are coated with Emisshield, radiant heat is absorbed by the metal walls and roof then re-radiated back to the bread baking in the pans resulting in more efficient heating of the bread. The increase in heating efficiency decreases the time needed to bake products while improving the bread’s quality with greater volume and structural characteristics. Specifically, the application of Emisshield to the oven walls and burners will upgrade any existing oven to increase production, improve bread quality and reduce energy consumption.
Benefits associated with the use of Emisshield on burners result in an improved radiant heat wavelength profile for baking. The increase in the quality of reradiated heat will reduce the gaseous byproducts from baking and the need for afterburners. Emisshield can also be utilized on oven afterburners and other components that see heat or heat stress.Request More Information About Commercial Baking