CONVECTION TUNNEL OVEN

The direct or indirect convection tunnel oven transmits heat through a flow of hot air generated in the furnace area.

This flow of hot air is generated by a modulating gas burner (in the case of direct convection) or from a heat exchanger where the indirect combustion and heating process takes place for cooking air. The heated air is conveyed into the cooking chamber through appropriately shaped ducts and blown onto the product. The air is recovered through lateral ducts, partially expelled, and then reintegrated with fresh air. Convection cooking favors fatty doughs such as shortbread, extruded products, and pastries, and is suitable for achieving low humidity and uniform color in production.

Contact Superior Bakery Systems today to get a quote on how we can assist you with your next baking system.