Designed for Bakery Products

These bakery tunnel ovens are perfect continuous baking equipment for bakeries and confectioneries to fulfill their needs of batch baking.

Today’s King has been engaged in the baking industry for nearly a decade as a specialist in the design, manufacture and supply of bakery equipment. Our true expertise lies in offering custom-tailored configurations of tunnel ovens to meet their production needs. Our range of baking tunnel ovens includes stone plate tunnel oven, convection tunnel oven, steam tunnel oven, etc.

• Unique and Durable Construction
  These industrial bakery ovens are constructed with high grade steel sheets which are well-sealed and insulated. Thanks to its strong insulation, the tunnel oven enables the desired temperature to be rapidly reached, and ensures that the heat is efficiently conserved in the oven chamber, without heat escaping. All this leads to less gas consumption and significant energy saving.
• Free-floating Ceramic Insulation
  The baking tunnel ovens are built with insulating material, that is, ceramic sandwiched between inner lining and outer lining of baking tunnel’s side walls. The insulation is secured in the free-floating engagement of the ceramic material, thus further preventing heat escaping from the oven. This movable engagement also contributes in avoiding metal oven body deformation caused by thermal expansion.
• Easy Assembly
  Our baking tunnel ovens are developed with modular design allowing for easy and quick assembly. With this feature, bakers can readily dismantle the modular tunnel oven for cleaning and maintenance so that labor intensity is greatly reduced.
• Zero Gas Pressure
  This technology means that the gas flows at zero pressure. The zero gas pressure system ensures that gas is supplied safely without hazards like gas explosion, gas leakage and poisoning that might be caused by pressure build-up. Besides, the gas supplied using zero gas pressure will be correctly mixed with air, so that no toxic gas will be generated. And natural gas used in the tunnel oven is odorless, invisible and non-toxic, offering the minimal environmental impact that is compliant with emission standards.
• Heat Reflection, High Thermal Efficiency
  The heat generated during combustion is reflected back towards the oven chamber using thermal radiation reflectors to concentrate the thermal energy, achieving high efficiency of thermal energy utilization in the tunnel oven while lowering energy consumption.
• Infrared Radiant Heating
  With the utilization of infrared and far-infrared radiation, these baking tunnel ovens enable the shortened baking time, more equal coloring of baked products.
• Gas Leakage Detection
  Gas leakage detection unit is equipped in the bakery oven to draw in gas sample and analysis whether there is any waste gas produced, ensuring a more secure supply of gas.
• Fault Self-diagnosis
  This system will automatically detect the errors such as failing ignition, solenoid valve or electrical parts damage. These errors will be indicated via display, guiding user to troubleshoot.
• Inspection Window
  The baking tunnel oven is provided with inspection windows allowing for easy supervision of baking process.
• Exclusive E-FACTORY Intelligent Management System
  Our E-FACTORY system is mainly used to collect real-time production data such as product capacity, output and failure rate, enabling operators to get full data collection and reporting through HMI interface. This assists customers in optimizing management, reducing labor intensity, improving manufacturing efficiency and keeping the failure to a minimum.

At Today’s King, our experienced professionals will work with you to engineer the tunnel oven that can fit your process requirements and accommodate your existing conveyor systems, spiral cooling towers or other various baking equipment.

We design and manufacture the baking tunnel oven to adapt to your production needs.

This tunnel oven is configured with stone plate baking surface which is intended for baking of all common types of cakes, such as cupcake, muffin, Swiss roll, layer cake and more sponge cakes. The stone plate absorbs uneven heat and transfers constant heat energy to the bakery product, thereby removing excess water from the product.

The challenge of toast bread baking is generally long baking cycle, this because the relatively large size of bread loaf. Given this situation, convection tunnel ovens are preferred to be configured in toast bread lines. Convection system can circulate heated air through the oven chamber and deliver consistent heat to bakery product, this helps speed up the drying process, lower the energy usage and enable equal browning color.

This indirect convection tunnel oven is fitted with steam generating system that delivers soft steam, also known as low-pressure steam below 100 degrees. With the steam generator, steam spread the oven chamber to give optimal humidity which results in a glossier crust of baked food.