Multi-layers Oven
The Multi-layers Oven is mainly manufactured for flatbread baking and is available in two configurations with either 2 or 3 baking layers.
It is designed for continuous industrial baking, combining a layered baking structure with a dedicated dough transfer section at the oven entry.
The machine brings together controlled baking movement, gas-fired heating, and insulated construction to support dependable flat bread production.
Layered Flatbread Baking with Controlled Conveyor Movement
The oven performs the baking stage for flat bread products using a multi-layer structure that allows continuous product travel through the heated baking chamber.
A 1.25 meter stainless steel mesh style dough transporting chain ensures smooth delivery of the loaves into the oven before they move through the baking conveyor.
Its gas-heated baking system and electronically regulated conveyor drive work together to maintain a stable and controlled baking process.
Role in the Production Process
The Multi-layers Oven sits at the core baking stage of the production line, where formed dough pieces are exposed to controlled heat to become finished baked flat bread.
Its role is to receive the loaves smoothly from the preceding stage, carry them through the baking path, and provide the thermal conditions required for consistent product output.
Key Functional Advantages
2 or 3 Baking Layers
Available in two oven configurations to suit different flat bread baking requirements and line layouts.
Stainless Steel Entry Transfer
A 1.25 meter stainless steel mesh style transporting chain supports smooth loaf delivery into the oven.
Heavy-Duty Baking Conveyor
The baking conveyor is built around a 2 inch industrial chain with 5 mm hardened-steel flat bars.
Electronic Speed Regulation
The conveyor is driven by 2 x 2 HP motors with electronic speed regulation for controlled baking movement.
Stainless Steel Tubular Gas Burners
Operation runs on stainless steel tubular gas burners designed to ensure a stable combustible flame.
Insulated and Safety-Controlled Design
Stainless steel covers hide 3 insulation layers to reduce heat and energy loss, while the gas train and leak sensors support safe operation.
Suitable for Industrial Flatbread Baking
This oven is suitable for flat bread production lines that require continuous baking with layered oven construction and controlled gas-heated operation.
Chapatti
Suitable for chapatti production lines requiring continuous flatbread baking.
Tortilla
Supports tortilla workflows that require controlled baking through a conveyorized oven system.
Flat Bread
Built for flat bread applications where smooth product transfer and stable baking conditions are essential.
More Views of the Multi-layers Oven
Additional machine images showing the oven configuration and installed production setup.
Machine Specifications
The following technical data reflects the specifications listed for the Multi-layers Oven.
| Parameter | Specification |
|---|---|
| Types & Models | 2 or 3 baking layers |
| Power | 2.2 - 2.96 kW |
| Maximum Nominal Input Gas | 330 - 630 kW |
| Power Supply | Three phases + N |
Final oven configuration depends on the selected baking layer arrangement and the required production and heating demand of the line.
Production Lines Using This Machine
This oven is used in flat bread production workflows where continuous conveyor baking is required as part of the main thermal process.
Chapatti Production Line
Supports the main baking stage in continuous chapatti production.
Tortilla Production Line
Suitable for tortilla lines requiring layered oven baking with controlled conveyor movement.
Flat Bread Production Line
Integrates into flat bread lines where stable gas-fired baking and smooth product transfer are required.
Request More Information About This Machine
Tell us about your product type, baking method, and production target. Our team can help you choose the right multi-layers oven configuration for your operation.
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