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Monday, March 2, 2026
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Hello from Farhat Bakery Equipment,
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In industrial baking, every meter of floor space and every minute of line time matters. This month, we’re highlighting three practical upgrades that help bakeries scale with control: the spiral tower (spiral cooler/elevator), a modular pizza production line, and our Infrared with Ribbon Burners Tunnel Oven built for consistent results.
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SPIRAL TOWERS: SPACE-SAVING TIME WHERE IT MATTERS
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A spiral tower is one of the smartest ways to add residence time—cooling, buffering, proofing, or elevation—without stretching your line across the factory. In our latest blog, we explain where spiral towers fit in a bakery flow and how Farhat spiral solutions are designed around your capacity and available room height.
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PIZZA BASE LINE: A MODULAR PIZZA PRODUCTION LINE BUILT FOR HYGIENE AND CONSISTENCY
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Farhat’s Pizza Base Line is designed for efficient, high-quality pizza base production with flexibility in shapes and sizes—while keeping operations hygienic with quick change-over and easy cleaning. The line can be configured as a complete workflow, integrating key stations (proofing, topping, baking, cooling, and handling) to help you scale output without sacrificing uniformity.
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INFRARED WITH RIBBON BURNERS TUNNEL OVEN: INDUSTRIAL BAKERY OVENS WITH CONTROLLED HEAT TRANSFER
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When you need consistency at scale, heat control is everything. Our Infrared with Ribbon Burners Tunnel Oven combines infrared radiant heat with multi-ribbon gas burners and a modulating system for balanced top/bottom baking—engineered for uniform heat distribution, energy efficiency, and operational safety.
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Closing line
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Your feedback and questions help shape better solutions. If you’re planning a new line or upgrading capacity, reply to this email and tell us what you’re producing—we’ll guide you toward the right configuration.
Thank you for being an integral part of the Farhat family.
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Got questions or feedback? Reach out to us anytime – we're here to help!
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© 2026 Mansour BLDG, Blaybil, Kfarshima, Lebanon
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