TUNNEL OVENS -
CONFECTIONERY AND BAKERY

UTF-GROUP manufactures various types of tunnel ovens: track-type, with mesh floors, with steel sheet floors, and chain-type with baking trays.
The floor width varies from 60 to 2000 mm.

The variety of oven types and wide range of sizes allows the oven to be precisely tailored to the specific production requirements.

The (track) consists of a system of hinged metal plates (made of cast iron, steel or heat-resistant alloys). These form a sturdy, level surface that is resistant to high temperatures and mechanical stress.

Tunnel ovens with a track-type hearth are widely used in continuous production lines for baking traditional types of bread: lavash, pita, and tortillas.

Отличаются равномерной теплопередачей за счет накопления тепла и стабильного температурного профиля, устойчивостью к высоким нагрузкам и высоким температурам.

Sudden temperature fluctuations are avoided, which prevents the product from burning or drying out, ensuring a consistent texture and appearance.

The use of an automatic lubrication system for drive chains, employing heat-resistant lubricant, and the use of heat-resistant bearings ensure the reliable operation of the equipment.

Perforated and shaped tracks may be used.

They are typically used for baking items made from soft or liquid dough—such as piped biscuits, choux pastries (éclairs, profiteroles) and sponge cakes.

The steel base ensures a flat surface and even heat distribution, which helps to maintain consistent baking results.

The ovens are equipped with automatic centring and automatic lubrication systems for the steel strip, and, where necessary, a strip cleaning system.

In this type of oven, a heat-resistant metal mesh (made of carbon steel or stainless steel) moves continuously through the baking chamber.

The mesh allows hot air and thermal radiation to pass through from below, which, combined with top heating, ensures that the products are baked evenly on all sides.
The free circulation of hot air ensures intensive air exchange and rapid moisture removal.

Mesh trays are particularly effective for products where ventilation, even drying and the development of a crisp texture are important.
This type of oven is widely used in the confectionery and snack industries.

The lightweight design of the hearth allows the stove to respond quickly to changes in temperature, improving the precision of heat control.

The mesh base is fitted with an automatic centring mechanism.

These are used for baking small items that need to retain their shape during baking – such as burger buns, hot dog buns and baguettes.

They prevent the dough from sticking to the oven floor, ensure that baking trays and tins are easy to clean, and position the baked goods precisely as they come out of the oven.

Assembly units for loading trays onto the oven conveyor. Assembly units for the precise positioning and removal of trays from the oven conveyor.

GAS

Reliable and cost-effective solutions for large-scale production facilities. State-of-the-art burner modules ensure uniform heating and precise temperature control.

ELECTRICITY

Ideal for businesses with limited access to gas and for production lines requiring precise temperature control.

DIRECT-HEAT OVENS

They are used for baking thin, crisp, golden-brown products – such as lavash, tortillas, crackers, flour-based snacks (strips, crisps) and ect. Direct heating ensures the rapid formation of a crust and a golden-brown surface.

CONVECTION OVENS

They are more versatile and can also be used for baking soft, voluminous and delicate products – such as sponge cakes, piped biscuits, puff pastry and choux pastry items, etc. Convection ensures an even temperature distribution.

COMBINATION OVENS

There are combination ovens that feature both direct heating zones and convection zones, allowing users to take advantage of the benefits of each heating method.

PRODUCTION OF TRADITIONAL BREADS

– lavash,
– tortilla,
– pita,
– matzo,
– matnakash,
– other traditional breads

BAKERY PRODUCTION

– baguettes,
– brioche,
– hot dog and burger buns,
– other small baked goods…

MANUFACTURE OF VARIOUS TYPES OF BISCUITS

– hard biscuits,
– sugary,
– savoury,
– sweet and savoury crackers

MANUFACTURE OF CHURNED DOUGH PRODUCTS

– éclairs,
– profiteroles,
– sweet sticks…

PRODUCTION OF CAKES AND SPONGE CAKES

– ‘Napoleon’ cake layers,
– ‘Medovik’ cake layers,
– sponge cakes,
– sponge pastries…

MANUFACTURE OF PUFF PASTRY PRODUCTS

MANUFACTURE OF FLOUR-BASED SNACKS

– breadsticks,
– dried bread,
– grissini,
– pretzels,
– extruded snacks,
– crispbread…

PRODUCTION OF MULTIGRAIN SNACKS

– corn nachos,
– multigrain crisps,
– protein crisps,
– multigrain breadsticks…

The modular design principle using standard loading, heating and unloading modules makes it possible to design and manufacture ovens of various lengths in the shortest possible time. It also simplifies installation.

Automatic temperature control and heat flux distribution systems help to reduce energy consumption and maintain stable operating conditions, even when changing recipes.

The housing is made from heat-resistant materials with reinforced thermal insulation made from basalt fibres to minimise heat loss. The internal components and stainless steel cladding ensure hygiene and durability.

The system utilises tried-and-tested components: energy-efficient burner units and heating elements, variable-speed fans, temperature sensors, and automatic dampers for precise airflow distribution.

UTF-GROUP tunnel ovens are fully compatible with the company’s other equipment—dough mixers, forming machines, conveyors and cooling systems.

Our solutions enable the creation of fully automated production lines with minimal operator intervention and consistent product quality.

– Integration with PLCs and SCADA systems
– Remote monitoring and diagnostics
– Safety system and overheating protection

Control:
– zone temperature,
– air flow rate,
– ventilation and dampers.

Every UTF-GROUP tunnel oven is designed to meet specific production requirements.

We take into account the type of test, the product’s manufacturing process, the dimensions of the premises, energy resources and the required throughput.

The oven is being designed with a view to achieving an optimal layout, ensuring high product quality and energy efficiency. If required, the oven can be integrated into an existing production line.

Our specialists will help you select the right type of tunnel oven, calculate its capacity and propose a design that fully meets your production requirements.

PERFORMANCE AND STABILITY

even baking with a continuous feed of the product.

CONFIGURATION FLEXIBILITY

The width, length, feed type and heating method are selected to suit the customer’s process.

ENERGY EFFICIENCY

minimal heat loss thanks to well-designed insulation and state-of-the-art control systems.

RELIABILITY AND EASE OF MAINTENANCE

The design is intended for round-the-clock operation and easy access to components.

HYGIENE AND SAFETY

The materials used comply with European standards for food industry equipment

FULL INTEGRATION

the ability to connect the oven to UTF-GROUP line control systems and external control systems.

MANUFACTURING IN UKRAINE

a complete service: from design and metalworking to assembly, testing and commissioning.

One of the projects we have completed is an electric tunnel oven with a steel conveyor belt, designed for baking éclairs and profiteroles.

The process of baking choux pastry requires the creation of several temperature zones and, at the same time, a smooth transition between them, without any sudden changes in temperature.

This is achieved through a combination of direct-heating heating elements and a fan system, which ensures even air circulation within the baking chamber.

For ovens with a steel belt hearth, the stability and precise positioning of the belt during operation are of particular importance. To address this issue, an automatic centring system is used to prevent the belt from shifting.

Furthermore, the automatic belt lubrication system, which operates before the dough is deposited, prevents the products from sticking to the surface and ensures consistent baking quality.

The gas-fired tunnel oven with a trough hearth, designed for baking lavash, is particularly noteworthy. The oven’s design incorporates highly efficient direct-heating infrared gas burners manufactured by SBM (France).

Their use combines the cost-effectiveness of gas heating with the convenience of precise temperature control typical of direct heating systems.

A distinctive feature of this oven is that it can be operated with two types of hearth: a metal grate hearth and a stone hearth, in which the stone blocks are laid on the tracks.

This solution provided flexibility in configuring the production process and enabled the oven to be adapted for various types of products.

Among the successfully implemented solutions – is a tunnel oven for baking buns for burgers and hot dogs.

The oven is equipped with automatic tray loading and unloading systems. With a loading width of 2,400 mm, it is possible to load three trays of workpieces at the same time.

The main feature of this oven is its combined heating system: electric heating is used to bring the oven up to operating temperature, after which part of the thermal energy is supplied by a solid-fuel boiler fuelled by pellets.

This solution enables a significant reduction in energy costs whilst maintaining consistent baking parameters and product quality.