Tunnel Oven
The Tunnel Oven is designed for the final baking stage in automatic manakish, pizza, and pies production lines.
It automatically receives the ingredient-filled dough sheets and transfers them into a high-temperature baking chamber built for continuous line operation.
With tunnel-shaped refractory construction and insulated body design, the oven supports stable baking performance while helping reduce heat loss during production.
Continuous High-Temperature Baking for Filled Dough Products
The oven automatically receives the ingredient-filled dough sheets and sends them into a baking chamber that can reach temperatures of up to 650°C.
Its tunnel-shaped body is constructed from high refractory bricks and mounted to enhance the baking process across continuous production flow.
The feeding belt is protected from radiating heat and separated from the hot zone by a steel rollers table, which is responsible for feeding the dough loaves into the oven.
Role in the Production Process
The Tunnel Oven is positioned after dough flattening and ingredient filling, where prepared products move into the final baking stage.
Its role is to deliver continuous baking under controlled high heat while maintaining line flow from the filling section toward cooling and packing.
Key Functional Advantages
Up to 650°C Baking Chamber
Designed for continuous baking with chamber temperatures that can reach up to 650°C.
Tunnel-Shaped Refractory Construction
Built from high refractory bricks in a tunnel-shaped structure designed to enhance the baking process.
Protected Feeding Belt
The oven feeding belt is protected from radiating heat and separated from the hot zone by a steel rollers table.
Full Heat Isolation
The oven is completely isolated to help prevent heat leakage and reduce fuel consumption.
Stainless Steel Baking Chain
The baking chain is made from stainless steel AISI 304 for reliable performance in high-temperature production environments.
Flexible Burner Configuration
A gasoil or gas top burner can be installed according to country requirements or client demand.
Suitable for Automatic Baking Lines
The Tunnel Oven is suitable for automatic bakery lines producing filled or topped flat dough products that require continuous baking and direct transfer to downstream cooling and packing stages.
Manakish
Suitable for automatic baking of topped manakish products after filling and line transfer.
Pizza
Supports continuous baking for pizza products in automatic flat dough production workflows.
Pies
Used for baking ingredient-filled dough sheets in automatic pies production lines.
Machine Specifications
The following technical data reflects the standard values provided for the Tunnel Oven.
| Parameter | Specification |
|---|---|
| Baking Chamber Temperature | Up to 650°C |
| Baking Conveyor Width | 400, 500 or 800 mm |
| Power | 1.5 - 2.2 kW |
| Power Supply | Three-phase + N |
| Weight | 4500 - 7800 kg (depends on type) |
| Length | Depends on type |
| Baking Chain | Stainless steel AISI 304 |
| Flame-Facing Wall Support | Reinforced support in stainless steel AISI 309 heat-resistant austenitic chromium-nickel stainless steel |
| Heat Resistance of Support | Up to 1000°C |
| Burner Options | Gasoil or gas top burner based on country or client demand |
| External Body Covers | Stainless steel AISI 304 |
Final oven type, length, and total weight depend on the selected configuration and the required production layout.
Production Lines Using This Machine
This oven fits automatic bakery lines where filled or topped dough products must move directly from preparation into continuous baking, then onward to cooling and packing stages.
Manakish Production Line
Provides the continuous baking stage after dough flattening and topping in automatic manakish production.
Pizza Production Line
Supports direct in-line baking for flattened and prepared pizza products.
Pies Production Line
Used for baking ingredient-filled dough sheets before cooling and final handling in automatic pies production.
Request More Information About This Machine
Tell us about your product type, required baking width, and target line configuration. Our team can recommend the right tunnel oven setup for your automatic bakery operation.
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