English to Russian Tech/Engineering Food & Drink Кулинария

Further, in another optional step, the cut material may be transferred through a steam curtain 50 prior to entering an oven 52. The steam is provided in an amount and at a temperature effective to help maintain the humidity during the initial heating stages in the oven 52 as described further below. By one approach, the steam curtain includes a series of 3 to 5 steam manifolds that are contained in an enclosure prior to the entrance to the oven. The exit of the steam enclosure includes a hood or other enclosure that covers the product as it exists the steam curtain enclosure and is carried in to the oven. In manner, the hood traps at least a portion of the steam and carriers it into the first zone of the oven. In some approaches, the product is carried by a conveyor belt or other transport through the steam curtain and into the oven. The motion of the transport tends to draw or carry steam from the steam curtain into the first zone of the oven. The steam provides a more optimal baking environment to improve moisture bake out, color, and texture of the finished cracker. By one approach, the steam curtain is placed right before the entrance to the baking oven and the steam nozzles are about 3 to about 6 inches above the product and conveyor belt carrying the product. The steam may be about 5 to about 40 psi and at a temperature of about 180 to about 212°F.
While not wishing to be limited by theory, the steam curtain 50 is effective to delay dehydration of the outer surface of the cracker in the first zone of the oven to help obtain a more uniform baking or moisture bake out of the cracker. The steam curtain permits a higher temperature in the first oven zone. If the steam curtain is not used, then the outer surfaces of the cracker may dry or bake faster in the initial stages of the oven, which tends to form a crust on the crackers. If a crust forms, it may hinder the moisture bake out and drying of the inner portions of the cracker.

Спасибо!