Full-Auto Proportional Industrial biscuit bread baking tunnel oven

• Test products on our 24-foot-long direct-fired ribbon burner oven (with turbulator system); 50-foot-long air impingement oven (with independent steam section) and our 35-foot-long indirect-fired stone and steel hearth oven

• Use our high-velocity impingement air test cooler to assess how accelerated cooling methods can improve product quality and increase throughput

• Observe the ease and precision by which our bakery tunnel ovens are operated, cleaned and maintained

• Refine baking and drying processes, establish product-specific bake times and oven settings, confirm product quality and throughput prior to purchase and installation

• Determine the exact oven size to maximize capacity, efficiency and floor space

• As a customer, use our lab anytime to test new products on our industrial ovens

Product parameters