| Quantity: | |
|---|---|
Indirect oven – Air is heated first and then circulated to bake biscuits. Ideal for delicate products requiring gentle, even heat.
Direct oven – Fuel is directly converted into heat for rapid, high-temperature baking. Perfect for hard biscuits and crackers.
Hybrid oven – Combines indirect and direct heating in one unit. Offers the best of both worlds: energy efficiency and fast temperature response.
Electric oven – Uses electricity as the energy source. Clean, precise, and suitable for regions without gas infrastructure.
Capacity range: 100–2,000 kg/h – match your target output.
Oven length: 10–90 m – longer ovens allow higher throughput and more complex baking profiles.
Belt options: Mesh belt for crisp/tough biscuits and cutting biscuits, or steel belt for extruded cookies and shortbread. Mesh belt densities vary; higher density saves up to 5% energy.
German Weishaupt gas burners – world-renowned for efficiency and durability.
Siemens PLC touch screen control – precise temperature, speed, and air circulation management with auto alarm.
High-density insulation: 250 mm on both sides, 300 mm on top, and 250 mm on the bottom – minimizes heat loss and saves energy.
Hot air circulation system – ensures even heat distribution across the entire belt width, producing uniform color and good taste.
Viewing windows on each temperature zone – clearly observe biscuit baking progress.
Cleaning windows – easy access to clean inside the oven body.
Automatic electric belt centering and tension adjustment – ensures stable running with no drift.
Scraper device – cleans foreign matter or oil from the drive roller.
Temperature alarm – automatic warning when temperature exceeds set limits.
Inlet and outlet sections – smooth transition of biscuits onto and off the oven belt.
Hybrid and indirect ovens recirculate hot air, reducing fuel consumption.
Mesh belts with optimized density improve heat transfer, saving up to 5% energy compared with standard belts.
High-density rock wool insulation reduces heat loss during continuous production.
The Skywin tunnel oven is engineered for seamless integration into any biscuit production line. Below are the key parameters:
| Item | Specification |
|---|---|
| Heating Types | Indirect, direct, hybrid (indirect + direct), or electric |
| Capacity | 100–2,000 kg/h (depends on product type and oven length) |
| Oven Length | Customizable from 10 m to 90 m |
| Belt Types | Mesh belt or steel belt |
| Control System | Siemens PLC touch screen with automatic alarm and temperature monitoring |
| Burner | German Weishaupt gas burner (for gas/diesel models) |
| Insulation Thickness | Sides 250 mm, top 300 mm, bottom 250 mm; high-density rock wool |
| Hot Air Circulation | Yes, for even baking and color development |
| Drive Roller Diameter | 900–1,200 mm |
| Sensor Tracking System | Automatic belt tension and centering |
| Scraper | Cleans drive roller |
| Viewing Windows | On each temperature zone |
| Cleaning Windows | For internal oven access |
| Inlet Section | Oven belt driven machine with scraper and tracking system |
| Outlet Section | Includes peeling machine to detach baked biscuits from the mesh/steel belt onto the cooling conveyor |
| Applications | Hard biscuits, soft cookies, soda crackers, Hello Panda-style biscuits, extruded shortbread, and more |
