Tunnel Oven for Continuous Baking of Biscuits and Crackers
When it comes to high-volume production, our tunnel oven delivers consistent, continuous baking across long conveyor belts—ideal for biscuit and cracker lines requiring precision and throughput.
Available in gas, electric, or hybrid models, the oven offers multi-zone temperature control, air circulation adjustment, and synchronized belt speed to ensure uniform color, texture, and moisture across every batch.
Its modular stainless-steel design integrates seamlessly with dough forming and cooling equipment, enabling fully automated baking systems for soft cookies, soda crackers, and more.
Frequently Asked Questions about Tunnel Oven
Tunnel ovens are ideal for baking biscuits, cookies, crackers, cakes, and even flatbreads in continuous, high-capacity production lines.
Options include direct gas-fired, indirect gas, electric, and hybrid (gas + electric) configurations with multi-zone control.
Length ranges normally from 15 to 60 meters depending on baking time. The oven length can be customized. However, we generally don't recommend exceeding 90 meters because the line speed becomes too high for workers to track visually.
Yes. Each zone has independent temperature control and air circulation settings to achieve precise baking results.
It can be fully synchronized with sheeters, moulders, laminators, and downstream cooling conveyors or stacking machines.