TUNNEL OVENS

baking tunnel oven Tunnel Ovens

 

Our tunnel ovens are top-of -the-line in design and quality. We custom build it to fit your commercial or industrial production needs. Various widths, lengths and with steam and turbulence zones. Direct or indirect fired. Stone hart, wire mesh or steel plate. Best high heat gas or electric bakery ovens.

The Cyclothermal oven has heat distribution though a multiple pipes system. Pipes individually controlled for even baking and the system allows individual pipe expansion.

STEAM TUBES MULTI-DECK TUNNEL OVENS
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Fig A
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Fig. B
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Fig. C
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Fig. D
Baking Ovens
Fig. E

Artisan Quality With Industrial Production

Steam tubes tunnel oven, gas/gasoil heated, made up of 3 or 4 independent decks, perfectly sealed to contain the steam inside, with working height 16cm. Mondialmatic series is particularly suitable for medium/large sized bread and any other products that require baking from bottom to top and large steam production.

Mondialmatic series can be combined with any automatic production line. A semi-automatic control of the plant is also available by setting different production cycles

  • Great flexibility for all baking requirements
  • Stainless steel loading doors, 10mm tempered glass doors
  • External & Internal Hood has AISI 304 Stainless Steel.
  • Stainless Steel baking decks

STEAM TUBES ( fig. A )
Baking decks heating is provided by ring-shaped steam tubes. The tubes are in stainless steel, cold-drawn, with UNI 663 certification (German standard DIN 17175/I) and tested individually at 700 bar. The large number of tubes per linear meter, located at the bottom of the oven, ensures minimum difference between the tubes and the baking deck temperatures. Heat is provided gently to the product allowing the correct and perfect baking.

The oven maintains a perfectly stable baking temperature after loading cycle.

The number of front tubes has been increased to compensate the larger heat loss near the baking decks access area.


MESH CONVEYOR ( fig. B )
The mesh is made up of flat steel wires - very close to each other- where it is possible to place the products either directly or loaded in trays, tins or moulds. It is particularly used to bake different types of products.


METALIC SLATS CONVEYOR ( fig.C )
The slats are made up of hinge-shaped metallic profiles forming a smooth belt. They are particularly used in case of direct baking: the products have similar features as if baked on the hearth with the advantage of an easier maintenance and a longer durability.


REFRACTORY SLATS CONVEYOR( fig. D )
The slats (3) are made up of a steel structure filled with refractory material creating the baking surface.The products have the same features as if baked on the hearth.


UNLOADING ELEVATOR( fig. E )
To load the products into the baking decks it is absolutely necessary to use the automatic elevator. It receives the product from the loading unit placed in front of the oven with forward-reverse and up-down movements allowing to reach all the loading ends.

The elevator conveyor belt can be either mesh or cloth type.

The motors are controlled by an inverter, which controls all movements and the relevant speed

 
MULTI-DECK CONVECTION OVENS
Tunnel Ovens Convention
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Our Tunnel Ovens are top-of -the-line in design and quality. We custom build it to fit your production needs. Various widths, lengths and with steam and turbulence zones. Direct or indirect fired. Stone hart, wire mesh or steel plate. Gas or electric.

The Cyclothermal oven has heat distribution though a multiple pipes system. Pipes individually controlled for even baking and the system allows individual pipe expansion.

WHY CONVECTION?
Convection has proven to be the most efficientbaking system, providing low energy consumption and superior baking results for a variety of products ranging from croissant, muffin,cakes, pizza, tin bread, soft rolls and bread. Air turbulence around the product increases heat transmission and therefore reduces baking time.

Controlled air movement means uniform conditions throughout the baking area and consistency, batch after batch, day after day. The end result is a very uniform colour, regular product development and even moisture content.Baking with air reduces the time to heat up the oven and there is less energy accumulated in the system: product changeover is therefore quick and ef

 

WHY MULTI-DECK?
The increasing popularity of our Matic Oven, with more than 300 installations, convinced our engineers to provide an alternative baking system with multi-deck design. Space is a scarce and expensive resource in bakeries and in many cases tunnel ovens are not taking full advantage of the available height. Beside space, the compact design provides many points of consideration to the energy conscious baker:

  • fully enclosed baking conveyors
  • minimal external surface compared to the baking area, reducing heat loss to the ambient
  • possibility to install centralized heat recovery systems serving multiple zones, for a much quicker payback

 

Flexibility for High Volume Applications
MACS is a very sophisticated baking system and represents the most flxible choice for high volume automatic systems. Full control over baking parameters guarantees it will perfectly suit your present and future needs.