NEW Convection Tunnel Oven
The direct or indirect convection tunnel oven transmits heat through a flow of hot air that is generated in the furnace top of the area.
This flow of hot air is generated by a modulating gas burner (in the case of the direct convection) or from a heat exchanger where the indirect combustion and heating process takes place cooking air. The heated air is conveyed into the cooking chamber through ducts appropriately shaped and blown onto the product. The air is recovered through lateral ducts and then partially expelled and re-integrated with fresh air. Convection cooking favours fatty doughs such as shortbread, extruded products and pastry and is suitable for obtaining low humidity and uniform colour on production.
Contact Superior Bakery Systems today to get a quote on how we can help you with your next baking system.