TPNE

Electric tunnel ovens are universal ovens used for continuous baking of all types of bread and pastry at temperatures up to 300°C. Transport through the baking area is facilitated by a knitted steel mesh. Special electric heaters are used for heating. The oven can be double-deck or single-deck and can function as an independent unit or within automated lines.

Key features include:

• Capability to bake all types of bread and pastry (hearth-baked, in pans, or on tins).
• Wide range of baking surfaces (from 25 to 135 m2).
• Adjustable baking diagram – baking time and temperature can be continuously adjusted.
• Energy savings achieved through high-quality insulation materials, insulated return branches and windows, and continuous regulation of heater power.
• Additional energy-saving features include automatic regulation of steam flow and the option to install steam recuperators.
• Direct drive with planetary reduction gear for better transmission efficiency, significantly reducing maintenance and extending the oven’s lifetime.
• Continuous regulation of heater power with thyristor power regulators, minimizing inrush currents and ensuring precise temperature control.
• Specially designed ceramic heaters known for their long lifespan and extreme flexibility.
• Automatic temperature regulation in individual temperature zones according to the set temperature diagram.
• Advanced oven control enables high-quality baking, including in-hole and inter-product passages during production.
• Equipped with a system for forced air circulation in the baking hearth to enhance heat transmission onto the product, particularly beneficial for baking bread in pans and on trays.
• Option for STIR coating to enable infrared radiation.
• Inlet and outlet adjustments according to other equipment or buyer’s requirements.
• The double-deck oven has a height of only 2.4 m, while the single-deck oven is 1.4 m. Both can be transported fully assembled.
• Features a new oven design.