As one of the manufacturers of tunnel ovens, SAIMAI's tunnel ovens range in working widths from 1050mm to 3300mm and can be configured for virtually any type of product. Our experience in tunnel oven technology allows us to design and commission the optimum baking solution for our clients. We offer heating systems that include, convection (indirect-heated), direct gas-fired and hybrid methods.
Baking chamber width | 1050mm-3200mm |
Baking chamber length | To be customized |
Baking conveyors | Slat band plate, Mesh wire conveyor, Steel band |
Conveyor load capacity | Up to 40Kg/m2 |
Baking time control | Ratio up to 1:10 |
Modular design | Pre-assembled, fully insulated, pre-wired |
Heat resource | NG,LPG |
Saimai's new type tunnel oven is a direct heated oven for industrial bakeries. The required heat is created directly in the baking tunnel by means of modulating ribbon gas burners. The construction of the baking tunnel, divided into modules, guarantees an even heat transfer to the product.
Burners will have their service side on the right or left hand side of the oven, when viewed in baking direction.
Ignition System
It is automatically controlled by the burning program controller, and each burning pipe can be selected and turned on/off from the touch screen, so as to achieve precise control of the burning pipe on/off in each zone. Flame detection ensures gas is cut off when there is no flame in the combustion system. Each temperature zone is equipped with 1 set of gas treatment system and 1 set of air supply system. The gas after treated is in a zero pressure state; the air supply system provides a controlled air flow, and the air generates negative pressure when it flows through venturi. The gas is supplied in proportion to the air under the adsorption of negative pressure (i.e, the Venturi effect), and then they are ignited by an electric spark through the ignitor, thereby realizing combustion.
Gas Supply and Control System;