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Indirect Oven
Heated air circulates evenly around the biscuits. Ideal for delicate products requiring gentle, uniform heat without direct flame contact.
Direct Oven
Fuel is directly converted into heat for fast, intense baking. Perfect for products that need a rapid heat impact and a distinctive surface.
Hybrid Oven
Combines indirect and direct heating in one system. Offers maximum flexibility to handle different biscuit types on the same production line.
Flexible capacity – From 100 kg to 2 tons per hour. Available in direct-fired, indirect-fired, and hybrid gas oven configurations.
Belt options – Choose between mesh belt (ideal for air circulation) and steel belt (for sticky or semi-liquid dough).
Customizable oven length – From 10m to 90m, tailored to your target capacity and facility layout.
Hot air circulation – Delivers perfect biscuit color, crispy texture, and excellent taste.
Premium German burner – Weishaupt gas burner for stable combustion and high thermal efficiency.
Siemens electrical control system with automatic alarm – ensures precise temperature management and safe operation.
Proven for specialty biscuits – Exceptional results for hard crackers and Hello Panda type biscuits
Heavy-duty driven roller with diameter 900mm–1200mm.
Sensor tracking system + belt tension & centering system for stable operation.
Built-in scraper to clean foreign matter or oil residue from the drive roller, reducing maintenance and prolonging belt life.
Full 304 stainless steel cover – hygienic and corrosion-resistant.
Siemens PLC touch screen control – intuitive operation, real-time monitoring, and easy parameter adjustments.
High-density insulation – 250mm on both sides, 300mm on top, and 250mm at the bottom (mineral wool) for exceptional energy savings.
Electrical power – 50 kW (configurable based on heating type).
Automatic electric centering & tension adjustment – ensures the belt runs true and reduces wear.
Safety & monitoring features:
Audible/visual alarm triggers when temperature exceeds set limits.
Each temperature zone includes a viewing window to clearly observe biscuits during baking.
Cleaning windows allow easy access to the oven interior for hygiene and maintenance.
All gaps are filled with insulation material to prevent heat loss.
·This machine will be installed under the oven to make it easier to clean the strip after cooling.
The main use is to detach the cookies from the oven mesh belt to the conveyor belt.
Mesh belt (standard)
Suitable for crisp biscuits, tough biscuits, and cut cookies.
Energy-saving mesh belt (option 1): lower density, faster heat transfer, reduces energy consumption by up to 5% compared to standard mesh belt.
Price varies based on belt density – our team helps you select the most cost-effective solution.
Steel belt (customized required)
Best for extruded cookies or shortbread cookies made from semi-liquid ingredients (e.g., butter-based dough).
Provides a smooth, non-stick surface that prevents deformation and sticking, ensuring perfect product release.
