Tunnel ovens for bread and pizza

Innovative oven for "special products" with ingredients and fillings that tend to "stick", allows to replace baking paper and to keep the surface clean. It bakes also bread and is characterized with very intensive bottom heat. The baking process occurs by means of heat radiation, heat convection and heat conduction (turbulence).

The direct fired oven “TURBOPIZZA” is designed to bake in a short time at a high temperature and is best suitable for the industrial production of thin crust pizza, Arab bread, tortillas, naan, etc. The oven can reach the temperature of up to 450C° inside the baking chamber.

The baking inside the tunnel occurs by means of heat radiation, heat convection and heat conduction (turbulence).

Typical for the baking of free standing bread with high water content and clear “artisan” character. It guaranties a “premium” product with crust and developing exclusive volume. The baking process occurs primarily by means of heat radiation and heat convection.

"UNIVERSAL" oven for baking products on trays, pans or for free standing bread. This is an industrial oven by definition versatile and with a high productivity. The baking process occurs by means of heat radiation, heat convection and heat conduction (turbulence).