Pies, tarts, and similar products are typically produced in baking foils and, in some cases, baking trays. The baking process for these items often involves long baking times and relatively low temperatures, owing to the substantial load and density of the pies. Consequently, impingement/convection ovens are frequently selected for this product category.
Most of these ovens are wide belt ovens, utilizing well-known belt types like the OGB belt or similar variants. These belts are specially designed to accommodate relatively heavy products while maintaining a high degree of openness, allowing the baking air and temperature to have a significant influence on the products.
Our oven design is optimized for easy loading and unloading of products or trays onto the baking belt.