Pizza or pizza crust baking demands a substantial amount of energy in a short time, necessitating ovens that are optimized for high temperatures and high air impingement from either the top, bottom, or both.

Various types of baking belts are employed, ranging from open wire mesh to heavy closed balanced weave belts and even stone base conveyors.

To meet all demands, these ovens are designed for efficient loading and unloading of pizzas.

Furthermore, easy sanitation and cleaning are essential in this type of production. SENIUS Tunnel Ovens can be configured with up to four cleaning doors in each baking section. For even more stringent sanitation requirements, we can supply ovens with a wash-down exterior and interior design.

Stainless steel materials can be selected for both internal and external components, and sloped bottoms with drainage can be easily incorporated.

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