Tunnel bakery oven

convectionbaked goodsheating

Product Overview
The high-temperature impingement conveyor oven is designed for continuous baking and high-temperature puffing of free-oil snacks and breakfast cereals such as corn flakes, puffed snacks and pellet snacks. The system combines impingement heating with a vibrating material tray to ensure uniform heat transfer, faster processing and preserved roast flavor.

Application Display
The oven is suitable for foods requiring rapid surface heating and moisture removal: corn flakes, puffed snacks, pellet-type snacks and other high-temperature, oil-free products. The vibrating material tray keeps product in constant turning during conveying for even baking. Fuel options include natural gas and LPG using a double-stage burner configuration.

Product Advantages

• Vibratory feeder ensures continuous flipping of product for uniform heating and consistent roast profile.
• Impingement heating: hundreds of small air jets deliver high-speed air perpendicular to the product surface, breaking the boundary layer and increasing heat and mass transfer (typically 2.5–3× vs conventional convection).
• Efficient air recirculation reduces energy consumption; processing time may be reduced by 50% or more compared with conventional systems.
• Touch-screen PLC control with automatic temperature regulation and real-time monitoring for stable product quality.
• Insulated access doors for easy cleaning and reliable sealing.

Specifications

• Function: high-temperature baking, high-temperature puffing
• Application products: corn flakes, puffed snacks, pellet snacks and other high-temperature oil-free foods
• Burner model: BTG28P × 2 (0.18 kW fans, air consumption 8–28 m³/h)
• Total power: 35.5 kW (30 kW fans + 5.5 kW transmission motor)
• Dimensions (L×W×H): 7000×5000×4100 mm
• Drying time: 50 s
• Vibration tray width: 600 mm
• Material layer: single-layer arrangement
• Working temperature: approx. 200 °C
• Capacity: 300–400 kg
• Conveying: vibrating material tray / vibratory feeder for uniform turning and baking
• Control: touch screen, PLC temperature control with automatic regulation and monitoring interface
• Heating technology: impingement (high-speed air perpendicular to product surface; typically 2.5–3× heat transfer rate vs conventional convection)