The difference between tunnel oven and ordinary oven

There are some differences between tunnel oven and ordinary oven in structure and use. Here are the main differences between them:

Structural design: The tunnel oven usually adopts a long strip box structure, and the interior is provided with a conveyor belt or push plate, which can place the product on the conveyor belt and pass through the oven in turn, so as to achieve continuous production and baking. A common oven can be a freestanding oven or baking sheet used to place products for baking.

Production capacity: Tunnel ovens usually have a higher production capacity than ordinary ovens. The design of the tunnel oven makes it possible to achieve large-scale, continuous and efficient baking production by adjusting the conveyor speed and the temperature in the oven. The ordinary oven is suitable for small batch or individual product baking.

Scope of application: The tunnel oven is suitable for various types of food, such as pastry, pastries, cookies, candy, etc. Due to its continuity and high production capacity, it is particularly suitable for large-scale food processing industries. Ordinary ovens are usually used for small-scale baking needs in households, small pastry shops or catering industries.

Temperature and heat control: Tunnel ovens usually have more accurate and stable temperature and heat control systems. They can control the temperature of different parts through partitions to adapt to different types of product baking requirements. Ordinary ovens usually only have a simple temperature adjustment function.

Degree of automation: Tunnel ovens usually have a higher degree of automation. Their conveyor systems and thermal control systems are often connected to other equipment and control systems throughout the production line, enabling automated production and processing. Ordinary ovens usually require manual operation and monitoring.

In summary, the tunnel oven is suitable for large-scale, continuous and efficient baking production, and can adapt to various types of food production needs. Ordinary ovens are suitable for small-scale, individual product baking, common in families and small pastry shops. Selection of ovens should be based on production scale, product requirements and budget factors.