Hybrid tunnel oven for biscuits and cakes
Achieving consistent baking results can be challenging when producing a variety of baked goods at scale, such as biscuits and cakes. A common difficulty involves balancing energy consumption with the need to maintain uniform baking conditions across different products.
Optimizes energy and ensures uniform baking
The Meincke Hybrid Tunnel Oven from Bühler addresses these challenges through its combination of direct gas-fired and convection oven sections. This innovative design allows for both direct and indirect heating, optimizing energy consumption while ensuring swift pre-heating and uniform baking. The modular build, characterized by 2-meter prefabricated segments, offers high adaptability for various production needs. With an output rated up to 50 kW/m² for the direct gas-fired section, the oven delivers efficient performance suitable for a wide range of baked goods. The recipe-controlled burner system allows for precise control over the baking process, making it easy to switch between different products, while maintaining consistent results. This precision and flexibility are backed by Bühler’s 60 years of expertise in the baking industry.
Benefits
- Energy-efficient operation with hybrid heating
- Fast pre-heating and uniform baking results
- Modular and adaptable design for varied production needs
- Recipe-controlled burner system for easy product changeover
- High repeatability and consistency in baking results