Tunnel ovens are primarily used in plant bakeries and are generally part of a continuously operating production line with which only a few types of baked goods are manufactured in high numbers. Depending on the model, tunnel ovens can be up to 60 m in length and have a baking area of up to 300 m2.
The products for baking are hereby conveyed continuously through the oven on a transport belt. The transport belt can be a wire hoop belt, a hinge plate belt or a stone plate belt, depending on whether products are to be baked directly on the stone plates or on trays or in connected tins respectively. Models also exist with several tunnel oven belts which are positioned above one another in separate decks.
Tunnel ovens are normally divided into several zones where different temperatures can be set. The individual zones are separated from one another by curtains. In addition, some tunnel ovens have fans installed to create convection. Heating can take place using oil, gas or electricity. In tunnel ovens, the most diverse types of baked goods such as bread, rolls, cakes, pizza and confectionery baked goods can be made.
