Indirect Fired Tunnel Ovens
T&T offers a new generation indirect fired tunnel oven with design and operational characteristics well matched in quality and workmanship to others in the industry while remaining competitively priced.
Design highlights include:
- Low energy consumption, natural gas fired
- Energy recycling capabilities for heat delivered to proofer and used for heating water, etc.
- Designed for pan bread, artisan breads, croissants, baguettes, hoagie rolls and buns, etc.
- Capabilities for pan or hearth baking on the belt, with combination auto loader and unloader
- Offered with auto or manual zone temperature controls
- Auto steam regulation and control
- Forced convection/colorator zones with controllable air velocity over and under the product
- Ethernet based PLC and touch screen control
- Optional recipe-based operation and control
- Modular prebuilt section construction, designed to reduce installation down time
T&T has completed multiple installations in the United States. References upon request.
SIZES: 12-13 ft wide belt x up to 150 ft long.
CONVEYOR: mesh belt, steel plate, or stone hearth.
INSTALLATION TIME FRAME: Dependent on accessibility, a well-planned typical 12 ft wide belt x 70 ft long oven requires a 14-17 day installation and start up.

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Bakery Automation Needs
Main Office
130 Prairie Lake Road, Unit C
East Dundee, IL 60118
U.S.A.
TEL/FAX
TEL +1 (847) 288-9809
FAX +1 (847) 288-9709
FAX +1 (847) 288-9709