NANBAN BACKEN – Shichiyo Co.Ltd.

Includes the following models

BKS-F23T

The basic Backen.Has the production capacity of a regular-sized pastry shop.
Capacity: 3 racks with 2 baking trays.
Size: 1,900mm(T)×1,355mm(W)×998mm(D)

BKS-F24T

Adds a rack to the BKS-F23T, increasing productivity without taking up more space.
Capacity : 4 racks with 2 baking trays.
Size : 2,160mm(T)×1,355mm(W)×998mm(D)

BKS-F42Y

Its height allows for easy handling of the trays, enabling a smooth work flow.
Capacity : 2 racks with 4 baking trays.
Size : 1,830mm(T)×1,725mm(W)×1,228mm(D)

BKSF-43Y

Boasts an overwhelming baking capacity with four baking trays in one rack and three racks total.
Capacity : 3 racks with 4 baking trays.
Size : 1,930mm(T)×1,725mm(W)×1,228mm(D)

ONS-623T

Equipped with a retractable tray perfect for baking Castella cakes, making it easier to work with.
Capacity : 3 racks with 2 baking trays.
Size : 2,120mm(T)×1,355mm(W)×998mm(D)

An extremely talented group.

The background and story of the evolution of Nanban kiln Backen.
The more you know, the more you will be fascinated by Backen.

Nanban Kiln Backen

Nanban-gama Backen has inherited the ambition and sensibility of Nanban-gama. Needless to say, the level of firing that surpasses that of a stone kiln can be said to be the basis. In addition to that, we have added a number of features little by little. The voices and passionate thoughts of the chefs are truly alive in each function. We have acquired numerous patents by carefully tackling each issue, such as product stability, firing a wide variety of products, firing efficiency, and manpower issues, and Nanban kiln Backen has evolved as a talented company.
And now, Nanban kiln Backen has once again taken on the challenge of “hermeticity” and “freedom”. We thoroughly checked the area around the door and the inside of the furnace, paying close attention to even a small portion of the materials to make improvements. In addition, we have further enhanced the function of fully automatic operation to take the hands off. The talented group has evolved again.

Hermetically sealed beyond the stone kiln.

The door structure and the special furnace internal structure
achieve the ultimate airtightness.

We have further improved the special furnace structure that has been handed down, and created a furnace with even greater stability. Of course, the airtightness is better than the stone kiln. Considering that the mouth of the kiln is also important, we used a thick stainless steel pipe for the mouthpiece. Even if it takes a long time to put the product in and take it out, the kiln will recover quickly by the power of the kiln itself. In addition, since there is little heat loss due to heat radiation, firing can be completed in a shorter time than conventional kilns. The amount of electricity consumed is also small, and there is a big difference in running costs for one year.

Uses a wide glass that allows you to see every corner of the furnace .

Bright halogen bulbs are used for the light bulbs inside the furnace, and large wide glass is used for the door to make it easy to see the condition of the products being fired. In addition, double glazing is used to prevent heat from escaping from the glass, and the front glass can be easily removed for easy cleaning.

Even with the 3-stage type,we have achieved an easy-to-use height that is neither too high nor too low.

In order to create a three-stage kiln, it is necessary to secure a space between the kilns so that they are not affected by the heat.
Nanban kiln Backen solves this problem by narrowing the space between the furnaces, making it a three-stage kiln that is easy to use even for small women.

Efficient workability with drawer iron plate . (option)

A unique system that allows you to pull out the iron plate makes it possible to streamline heavy work such as Nagasaki castella and hot water bathing.

Ease of use born from the field

A super system that can increase the baking level and production efficiency at the same time.

1.Confectionery code
memorizes 50 types of baking data.

“Confectionery Code” memorizes the data of 50 types of confectionery baking. Nine steps are memorized for each type, and baking time, temperature (top heat, bottom heat), heat power (rough fire, soft fire, extremely soft fire), damper opening and closing (natural exhaust, forced exhaust) are stored as the process progresses. Accurately memorize details such as You can also input and store the core temperature that automatically moves according to the condition of the dough. We always manage even the most delicate parts, and can perform high-level firing for all kinds of products.

2.Equipped with an automatic memory system during baking, memorize
the “manual baking process” while baking.

Without entering firing data such as firing time, firing temperature (top fire/bottom fire), heat power (rough fire/soft fire/extremely soft fire), damper opening/closing, etc. As each piece of data is baked, the set conditions are automatically stored as one of the confectionery codes. If you select the memorized confectionery code, the same process will be repeated automatically. It is a system for effectively using the craftsmanship that has been cultivated over many years.

3.”Fully automatic operation”
enables complete automation of firing.

With the sound of the buzzer, confirm the process and proceed to the next process. This is a common work scene. The Nanban kiln Backen is a fully automatic operation, and according to the setting conditions stored in the confectionery code, baking proceeds completely automatically without opening and closing the door. Just put the dough in, press the switch, and wait for the baking to finish. It is the realization of complete hands-off. No matter when and who operates it, you can bake high-quality confectionery evenly and stably. It saves labor and efficiently improves temporary productivity.

4.You can divide the upper fire into 4 blocks and
adjust the balance of the fire.

As the oven is used, the door of a normal oven will become loose, and depending on how the oven is leveled, uneven fire will occur. We have researched and suppressed uneven fire, but in the unlikely event that some uneven fire occurs, we divided the upper fire into four blocks so that the balance of the fire can be adjusted on the board.

5.An Ohayo timer is standard equipment for each stage .

Depending on the season and size, it takes about 30 minutes to raise the temperature inside the oven to allow baking. If you set a good morning timer, it will automatically wake you up at the set time. It is a system unique to Nanban kiln Backen that each stage is set up at a different time and temperature. Also, if the temperature becomes too high or the temperature does not rise, an error code is displayed and the power is automatically turned off.

6.The baking process proceeds according to the set
core temperature of the dough.

It is not only a function to measure the core temperature, but also automatically selects the heating power, sets the baking temperature, opens and closes the damper, and finishes baking according to the measured core temperature. And the core temperature can be finely set to the unit of 0.1°C.

Revolutionary technology created by precision .

3-point core temperature measurement

We have worked on improving the conventional “Kasho sensor” and have newly developed a 3-point core temperature sensor. Until now, it was not possible to accurately measure the temperature of the dough when baking the dough, which included air, if the measuring point of the core temperature was hollow.
Therefore, we set three measurement points at intervals on the sensor part so that more accurate core temperature can be measured. Also, if one point hits the hollow part of the fabric and the measured value is significantly different from the other points, the values ​​of the remaining two points are prioritized and the average value is measured as the core temperature. Therefore, there is no measurement error.
Then, the computer memorizes the accurately measured core temperature, automatically switches the firing temperature, opens and closes the damper, and notifies you until the firing of the product is completed.
It is especially effective for baking such as Nagasaki castella, where it is difficult to judge the finish.

Pudding fully automatic baking

Pudding is one of the most difficult sweets to control temperature. Even a skilled craftsman can get overheated if they let their guard down a little, and the product will get a nest.
It depends on the formulation, but for example, if you put a core temperature sensor in the pudding, you can make a delicate decision such as when the pudding dough temperature is 80°C, soft pudding is baked, and when it is 83°C, firm pudding is baked. can be done with a core temperature sensor. For this reason, it is never touched until the firing is completed.
Usually, to see the state of the pudding, touch the pudding and shake it to check. Every time the door is opened and closed several times for confirmation, the temperature inside the sealed furnace drops dramatically. A slight temperature difference can change the finish of the pudding.

Completely automatic sterilization temperature of 85℃ without manpower.

If the temperature exceeds 90°C, the jelly will easily release water. Thermal sterilization performed in the Zundo requires constant human presence for temperature control. In addition, the temperature was uneven due to direct fire, and it was not something that anyone could do.
Nanban kiln Backen has a core temperature sensor and an automatic damper, and when the water temperature exceeds 85°C, the damper and forced fan automatically work to stop the water temperature from rising.
The stable, automatically controlled sterilization system eliminates the worry of food poisoning, as well as sterilization without loss and efficient production of high-quality jelly products that melt in the mouth. And this is all fully automatic, so people don’t have to look.