Working principle of biscuit baking oven
The biscuits are placed on the conveyor belt and enter the tunnel oven, and pass through different temperature areas in turn as the conveyor belt moves. The heating element generates heat, and the biscuits are evenly heated by heat conduction, convection and radiation to realize the baking process. During the baking process, the ventilation system keeps the air circulating in the oven to ensure temperature uniformity and biscuit quality.
Characteristics of the Biscuit Baking Tunnel Oven
Continuous Production: The oven is designed to work in tandem with upstream and downstream machinery, enabling seamless continuous biscuit production. This significantly enhances productivity and is ideal for large-scale industrial manufacturing.
Uniform Heating: It features optimized heat distribution and excellent thermal insulation, ensuring that biscuits are evenly heated during baking and maintaining consistent product quality.
Precise Temperature Control: The temperature in each baking zone, as well as the conveyor belt speed, can be easily adjusted and set based on different biscuit types and process requirements, accommodating a wide range of production needs.
Hygiene and safety: Easy-to-clean materials and designs are used to meet food hygiene standards; at the same time, safety protection devices such as overheating protection and leakage protection are equipped to ensure the safety of operators and equipment.