Gas Fired Tunnel Oven
Direct gas fired oven is commonly used for baking a wide range of food including hard biscuits, crisp biscuits, fermented biscuits, soda biscuits and bread. Gas burners create flames that radiate energy in the oven chamber and heat the contents inside. There are suction channels on both sides of the oven, which are used to extract humid air. It also has a blower that controls the speed of air flow to ensure the appropriate temperature required by the product.
Convection tunnel oven is suitable for baking biscuits, cakes, bread and pastry, providing a uniform baking process, low energy consumption and easy operation. The fuel can be oil or natural gas. The heated air is then piped to the top and bottom, and heat the oven with radiation. There is an air gate system for adjustment to ensure even heating.
Hybrid tunnel oven is suitable for baking soda biscuits and hard biscuit. By heating the oven chamber with fame, it produces hot air flow and direct or indirect convection, ensuring even baking and good humidity control. This type can be used in combination with convection tunnel oven to satisfy different demands.
