Tunnel Oven For Pita Bread Lavash Samoon Naan Bread Bakery

Features of our Tunnel Oven For Pita Bread Lavash Samoon Naan Bread Bakery:

Customizability is another key feature of our tunnel ovens, allowing bakers to fine-tune settings like temperature and belt speed according to the specific demands of each bread variety.

Inside the tunnel oven, dough moves along a chain conveyor belt through a heated chamber, subjected to a carefully regulated heat atmosphere that guarantees thorough baking from within and achieves the desired puffiness, crispness, or browning.The constant motion of the conveyor means the breads don’t need to be manually flipped, ensuring every loaf comes out uniformly baked.

There are two main types of conveyor ovens for baking thin breads like pita, roti, and chapati. One has two conveyor belts and only heats the bread from the bottom, suitable for bread that doesn’t need to puff up. The other type uses a single conveyor belt with heat coming from both top and bottom, ideal for making puffed bread like pita. Both have stainless steel belts that can be adjusted to fit the bread size and can use either electric or gas for heating.

Thanks to their efficiency and flexibility, tunnel ovens play an indispensable role in the contemporary world of flatbread production.High-capacity tunnel ovens are particularly well-suited to large-scale bakeries specializing in flatbreads.