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Tunnel bakery oven
baked goodscakecuring

tunnel bakery oven
tunnel bakery oven
tunnel bakery oven
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baked goods, cake
curing, heating
Other characteristics


Air impingement tunnel ovens (also called conventional tunnel ovens) use for the heating of the product the hot-air flowing in the baking space and from the technology point of view they are predetermined not only for baking, but also for drying the product. They are produced in the standard widths from 0,6 to 1,4 m with steel or wire mesh band. Principle of baking in band oven Hot air from the exchanger flows not only over the upper part of the product, but also on the band from the below, then directly to the baking tunnel. Ratio of flowing between upper and lower heating can be adjusted with help of regulation dampers. After the hot air transfers its heat to the product, it flows through the sophisticated system to the tower with the burner exchanger where it is again heated up and it flows back to the product afterwards. Hot air is separated from the flame of the burner by the heat exchanger. Thus it does not result in the pollution of the circulating air by the fumes arisen during the combustion and it is possible to use already once heated up air for the heating up the product repeatedly with help of the circulation.
*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.