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Conveyor ovens

Confectionery (bakery) ovens for serial baking of small pastry products can be of the following types: the regular bakery oven, the rotary oven, and the conveyor oven. Each bakery oven type is good in its own way and meets certain purposes. In this article we will tell you about conveyor ovens.

Conveyor oven, or tunnel ovens, have a number of advantages as compared to the other types of bakery ovens.

Firstly, it’s only the conveyor oven that can provide a stable quality of the product through the whole length and the whole width of the oven, as the dough blanks run through a permanently maintained temperature. This guarantees making uniformly baked pastries, and the right mode allows the operator doing not more than just checking the baked product at the output.

Secondly, as we can already see, the product doesn't depend on the operator because all modes required are set at the start of the working day according to the product one wants to make. The oven gets ready within 10-20 minutes, and the operator’s task is to monitor if the trays get to the conveyor smoothly and in a timely manner (in case the oven is fitted with a tray hearth), or to control the fullness of the forming machine container (in case the oven is fitted with a mesh hearth).

Thirdly, the oven is energy saving. At the start of the operator’s working shift, when the oven is getting ready, it has to warm up and reach the set-up temperature to provide high quality; later on, the oven only has to maintain the reached temperature for baking, as nothing can change it (in particular, the hatches can’t be opened). Thus, the oven requires less energy for maintaining a stable temperature than when it has to readjust to some other mode.


All this is particularly advantageous in baking small pastries such as gingerbreads, cookies, puffs, yeast-dough pastries, etc., because they weight of the blank is rather low and they don't need a long time to be baked.


To calculate the right length of the conveyor oven and choose the right hearth, the final product production and the type of product to be baked in the conveyor oven must be first estimated.


For example: You want to make deposited confectionary products, admittedly shortcakes, and your depositing machine has a productivity of 200 kg (440 lb)/hr.


You should take into account that in conveyor ovens there mustn’t be any gaps in the flow – it is only in this case you will have high quality product; that is why – when choosing a conveyor oven – remember that your depositing machine should have productivity higher than that of the oven at least by 20%. That’s why a conveyor oven with productivity of 200 kg (440 lb)/hr perfectly matches a depositing machine with productivity of 160 kg (353 lb)/hr.


To calculate the length of the conveyor oven we have to know the following:


Weight of a blank, blanks disposal density on a tray, duration of baking, size of the tray that is used for baking.


Say, the weight of a blank is 20 gr (0.7 oz), there are 32 blanks on a tray, duration of baking is 7 min, and the size of the tray is 630 x 325 mm (24.8 x 12.8 in).


All blanks from the tray will weigh 640 gr (1.4 lb); as duration of baking is 7 minutes, one hour will contain 8.5 cycles (60 min : 7 min); a running meter encompasses 3 trays of the defined size; having these data, we can calculate the running meter producibility: 640 gr (1.4 lb) x 8.5 cycles x 3 trays = 16.3 kg (35.9 lb)/hr, and since we want to make 160 kg (353 lb)/hr, as a result, the operating area is 10 m (32.8 ft) long . (160 kg/hr :  16 kg / run.m.)


We produce bakery ovens that are electrically powered or gas powered.

Let’s view bakery ovens of the PKI series (conveyor infrared ovens).

The model range is very wide, as we produce conveyor ovens fitted with various hearths (tray hearths, chain rod hearths, mesh hearths, and teflon hearts), as well as electrically or gas powered, being from 500 mm (1.64 ft) up to 2,000 mm (6.56 ft) wide; all characteristics are specified in the name of a conveyor oven, so you can choose whatever you need:


PKI – 30.600.04.1./ extra options.

PKI (Rus: ПКИ) – conveyor infrared oven,

30. – electrically powered, or 31.- gas powered;

600. – width of the tray(hearth),

04.-meter measurement length of the operation area;

1. – chain drive (two chains) for a tray, or

2. – two-chain rod drive , or

3. – mesh hearth, or

4. – teflon tape


1. Electrically powered conveyor ovens.

Electrically powered conveyor ovens are produced floor standing and may consist of up to three rows of conveyor lines; they also may be of different length and, correspondingly, different productivity, which allows choosing the machine you want according to your operation conditions and plans. All bakery ovens of the mode range have an energy-saving design that saves up to 25% of energy. All models of the ovens can be utilized with any type of hearths: belt hearths, trays, mesh hearths. Our bakery ovens are fitted with the most up-to-date electronic control system that allows regulating a number of the process conditions: energy output, humidity, rate, and temperature, which allows make up for difference in weight of blanks and the temperature in the building.


2. Gas Powered Conveyor Ovens.

Gas powered bakery ovens are the technological innovation of baking with infrared rays, which raises cost effectiveness and processibility. These conveyor ovens are produced floor-standing for use in confectionary and baking industry, and small-size desktop for use at pizzerias, canteens, or small pastry shops. Gas powered bakery ovens are designed for all types of hearths (belt, mesh, tray) with the width of 530 to 630 mm (1.73 to 2.06 ft). Our bakery ovens can be powered by gas both from gas-main pipelines and liquefied gas. The electronic control system, that the ovens are fitted with, allows to control and check a great number of options thus making the process safe and easy.