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

Between 2015 and 2018, T&T 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.