Some bakeries request a hybrid combination of the Direct Gas Fired tunnel oven and the Impingement tunnel oven to achieve the perfect bake for their products.
The Direct Gas Fired concept is typically employed at the start of the oven line to introduce higher temperatures and more moisture during the initial phase of the baking profile.
The baking belt seamlessly runs the entire length of the oven, with the oven controls managing the entire baking process. To conserve the energy required to heat the baking belt, the return belt can pass through the lower part of the baking chamber.
This oven represents a hybrid solution, featuring Direct Fired ribbon gas burners in the initial zones, followed by the well-established convection principle, either indirect or direct impingement air.