The Lebanese & Arabic Pita Bread Tunnel Oven combines traditional open flame baking with modern efficiency, designed for authentic Lebanese and Arabic pita production. It features optimal heat distribution for uniform baking, adjustable parameters for various flatbreads, and energy-efficient operation with multiple fuel options, making it a versatile choice for bakeries.
The Farhat Lebanese & Arabic Pita Bread Tunnel Oven is a continuous high-temperature tunnel oven engineered for the short, intense bake that expands Lebanese and Arabic pita into a pocket. Oven selection begins with the product and heat-transfer requirement—not with an unsupported promise that one technology is always faster or more efficient.
For flatbread, pizza and pita, the bake may last only seconds or minutes, yet it must develop structure, color and moisture consistently across the band. Farhat therefore engineers the baking surface, top and bottom heat, zones, belt speed, burner or emitter control and exhaust around the target product.
Product temperature, evaporation and expansion change throughout the oven. Zone settings and exhaust should be treated as a coordinated recipe: increasing temperature alone may darken the surface without producing the required pocket, base structure or final moisture.
The Lebanese & Arabic pita bread tunnel oven can be evaluated for:
Farhat should run or review thermal trials when a new product differs materially in thickness, hydration, topping load, surface flour or required bake time. One oven can support several SKUs, but the useful operating window must be demonstrated for each.
Gas-fired models require a compliant gas train, purge sequence, ignition control, flame supervision, pressure switches, emergency shutdown and plant ventilation designed for the installation country. Electrical models require the corresponding load, protection and safe isolation. Final compliance scope belongs in the quotation and local approval process.
The figures below describe the reference configuration; they are not universal guarantees for every Farhat project.
| Item | Verified reference data |
|---|---|
| Verified reference model | F5V3-100-3.25M |
| Reference baking chamber | 3,250 × 1,000 mm |
| Reference construction | SS310 hot-zone components with multilayer ceramic-fiber and rock-wool insulation |
| Reference heating | modulating top gas burner with bottom thermal-flame/stone system |
| Reference fuel | LPG or natural gas |
| Reference dough load | 500–700 kg/hour |
| Reference product output | 1,500–2,500 pieces/hour in the reference configuration |
Farhat also needs the product loading map, upstream proofing discharge, acceptable color variation, cooling destination and available exhaust route. A heat-and-mass balance helps size the oven and cooling section from actual product load.
The oven should exchange ready, run, fault and speed signals with infeed and discharge equipment. Mechanical layout must provide safe burner or heater access, band tracking and tensioning, inspection doors, crumb removal, hood and duct access, and clearance for maintenance. Cleaning methods must be compatible with insulation, hot-zone materials, burners, sensors and the selected baking band.
Preventive maintenance should cover the drive, band or chain, bearings, burners or emitters, flame-safety devices, temperature sensors, exhaust system, seals and insulation condition. Only trained personnel should adjust combustion or safety parameters.
Send Farhat the product range, target output, plant utilities and available layout. The oven team can recommend a heating configuration and define the data required for trials and acceptance testing.
Introducing Farhat Bakery Equipment’s Automatic Open Flame Baking Tunnel Oven – a revolutionary baking solution for authentic flatbreads. Specially designed with a tunnel of interlocked bricks and an open top direct fire burner, this oven brings the traditional art of baking to your commercial bakery, delivering Lebanese, Syrian, Arabic pita bread, and other types of flatbread with unmatched authenticity.
The baking chamber and plates are constructed using special heat-resisting steel imported from Sweden, ensuring durability and optimum heat distribution for uniform baking. The Italian roller chain used for the baking band is specially treated to withstand temperatures up to 600 degrees Celsius.
Our Automatic Open Flame Baking Tunnel Oven emphasizes energy efficiency with its superior insulation, reducing energy consumption while delivering high performance. Furthermore, it offers flexibility in fuel options, working seamlessly with LPG, Natural Gas, or light fuel diesel.
The temperature inside this state-of-the-art oven can reach over 800 degrees Celsius, accommodating a variety of baking needs. Moreover, the baking time is adjustable from 5 to 30 seconds, providing the versatility to bake a diverse range of flatbreads to perfection.
It is a continuous high-temperature tunnel oven engineered for the short, intense bake that expands Lebanese and Arabic pita into a pocket. Farhat configures it as a standalone oven or as the baking section of an integrated production line.
Potential applications include Lebanese pita, Arabic bread, pocket pita, and mini pita and related rapidly baked flatbreads. Product trials or engineering review confirm the baking surface, temperature, time and loading pattern.
Capacity follows usable band area, product pitch, bake time, dough or product mass and the required thermal profile. On this oven family, performance also depends on independent or balanced top and bottom heat, belt speed and residence time, burner modulation and zone temperature, exhaust and moisture removal, and line interlocks at infeed and discharge. The final offer should state capacity for a named SKU and test conditions.
There is no universal answer. The choice depends on the product’s need for radiant, convective and contact heat; control range; fuel; maintenance; and product portfolio. A thermal trial is the best basis for comparison.
Some Farhat configurations can be engineered for LPG or natural gas, but burners, gas train, pressure and commissioning are fuel-specific. The final data sheet must identify the approved fuel and local standard.
Compare measured fuel or electrical consumption at the same sellable product output, recipe, inlet condition and final moisture. Do not rely on an unverified percentage saving or compare ovens under different loads.
Provide product samples and specifications, recipe and incoming condition, plus these configuration inputs: bread diameter, weight and thickness, required pocket rate and surface color, fuel type, pressure and local combustion standard, band width, rows and net output, and exhaust, make-up air and heat recovery options. Add the plant elevation, exhaust route, local code requirements and downstream cooling plan.
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Driven by a passion for precision, Farhat Bakery Equipment has crafted premium bakery machinery for over 50 years. Our legacy is built on innovation, quality, and an unwavering commitment to excellence.
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