Tunnel ovens (food processing category) are tunnel-type mechanical equipment for baking food through heat conduction, convection, and radiation. The ovens are generally very long, from a minimum of 6 meters to 60-80 meters long. The baking chamber is a long, narrow tunnel, typically 80cm to 140cm wide, with a continuous conveyor system inside the tunnel. When the food is baked, relative movement is created between the foodstuffs and the electric heating elements or direct burning rods through the conveying chainplates, steel belts, or mesh belts. Thus the work of uniform baking and conveying is completed.
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