Indirect Heat Tunnel Baking Oven
Indirect Heat Tunnel Baking Oven
Fully-Automatic & Semi-Automatic Bakery Tunnel Oven
Designed and manufactured in different dimensions and can be made as semi- automatic or full-automatic as per the request. By means of indirect heat system, capable to bake different kinds of Breads such as Lavash (Fresh or Dried), Barbari, Taftoon & Sangak. The major specification of Bakery Tunnel Oven is excellent engineering design and unique appearance.
Bakery Tunnel Oven is made of high-grade quality Stainless Steel, equipped with inverter and thermometer to adjust conveyor speed and temperature that leads to best baking result. The Oven conveyor can be made of galvanized wire, stainless steel or cast iron as per the needs.
At the end of Bakery Tunnel Oven, there is a Bread Cutter which is made of a special material. The Oven can be produced with separate motor & inverter to cut Bread in favorite and equal sizes as the needs. The Breads are collected in a stainless-steel basket at the end of Tunnel or they can be transferred to Bakery Automatic Cooling Conveyor Machine which is equipped with fans and one inverter.It is suggested to use Bakery Tunnel Oven with low length for keeping humidity and softness of the Lavash Bread. For baking Dried Lavash Bread, it’s recommended to use of Bakery Cooling Conveyor Machine for removing of humidity from the Baked Bread.
An Automatic Baker (Dough Laminator) is placed at the head of production line on Automatic State which is transferred Dough as Belt – Shaped on Baking Surface; Dough Laminator provided with inverter that can be adjusted Dough Output Speed.
If Bakery Tunnel Oven used for Baking Lavash Bread as manual state, it is recommended to use Tunnel Oven with wide width Conveyor and no need to the Dough Laminator.
Bakery Tunnel Oven bakes the Bread via Radiation and Proximity by utilizing Indirect Heat System, heat is generated in a combustion chamber and results in two sources for supplying required heat. The first heat spreads under the cast iron baking plates and the second heat are supplied by two special heat exchangers over the bread, with no burning gases inside the baking environment and no bread pollution. Therefore, the final product will be baked on a clean method by this Oven.
The electrical control system of the Oven can be provided as two models as the below:
1. Automatic System: All control operations are performed by a PLC system which has been installed in electrical enclosure. The operator can set temperature, motor speed, automatic ON & OFF time and baking timer via HMI touch screen. It’s also possible to select the default program for all kinds of the Breads. Data storage, connecting the Oven to the computer systems for remote control and other options are possible as per the needs.
2. Mechanic System: Heat is regulated by the thermostat and control switches can be set by the operator; type of input power is single-phase, due to the installed inverter on Bakery Tunnel Oven.
Advantages & FeaturesTunnel Baking Oven
- High – Capacity Baking
- Fully Indirect Heating
- Homogeneous Baking & No Bread to Waste
- Provided with Electric Control System of Temperature & Speed
- Baking the Bread on Hygienic Environment without Hand Interventio
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