Which machine is used for baking biscuits? In industrial biscuit production, tunnel ovens stand as the backbone of modern baking, delivering precision, efficiency, and scalability. Let’s explore how this marvel of engineering revolutionizes biscuit manufacturing.
What is a Tunnel Oven?
A tunnel oven is a continuous baking system where biscuits travel on a conveyor belt through temperature-controlled zones. Spanning 30-50 meters in length, it ensures uniform heat distribution and high-volume output, making it ideal for mass production.
Working Principle of Tunnel Oven
- Three-Zone Temperature Control
•Preheating Zone (50–120°C): Activates gluten networks while controlling moisture gradients.
•Setting Zone (180–220°C): Triggers the Maillard reaction for texture and color development.
•Coloring Zone (160–180°C): Uses patented airflow systems to maintain consistent browning (ΔE ≤1.5). - Conveyor Mechanism
•Heat-resistant belts (e.g., steel mesh or Teflon-coated) transport biscuits at 0.5–5 m/min speeds.
•Inclined sections prevent oil accumulation for crispy textures. - Energy Transfer
•Combines convection (hot air), conduction (direct heat), and radiation (infrared) for optimal baking.