Pies, torts and the like are produced in bakingfoils and maybe also in bakingtrays. Usually the baking times are long and the temperatures pretty low, due to the heavy load and density of the pies. So impingement/convection ovens are again chosen for this type of product.

​The ovens are mostly wide belt ovens, using the famous type OGB belt or the like. This belt is designed to carry this kind of quite heavy products and still a very open belt allowing the baking air and temperature to influence on the products as much as possible.

Our design is optimised for easy loading and unloading the product or trays to the baking belt.

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