The Infrared Tunnel Oven by Farhat Bakery Equipment, featuring direct-fired technology and high-temperature capabilities, ensures efficient and uniform baking. Designed for flatbread production, its energy-efficient operation and modular design offer flexibility, making it perfect for bakeries aiming for quality and productivity.
The Farhat Infrared Tunnel Oven is a continuous bakery oven that uses infrared emitters or radiant-heating surfaces to transfer energy directly toward the product. 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 infrared 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.
Final dimensions, capacity, utilities, materials and control scope are configured for the approved product and project. Farhat should issue a model-specific technical data sheet with every quotation.
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.
The Farhat Infrared Tunnel Oven is the ultimate solution for flatbread bakeries seeking efficiency and quality. With a maximum temperature of 500°C (932°F), it caters to applications that demand short baking times, making it an essential tool for high-volume operations.
This state-of-the-art oven is equipped with a modular design, providing 75 to 450 kW per m2 of thermal energy, and an independent belt pre-heat system. It offers a range of baking options, including natural granite stone, Wire mesh CB5, open chain conveyor belts, and special steel baking bands, enabling a variety of baking techniques to suit your product needs.
It is a continuous bakery oven that uses infrared emitters or radiant-heating surfaces to transfer energy directly toward the product. Farhat configures it as a standalone oven or as the baking section of an integrated production line.
Potential applications include flatbread and pizza formats validated on the system, rapid-bake products, products requiring strong radiant input, and multi-product portfolios when the heater and band configuration support them. 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 zone power or burner modulation, top/bottom energy balance, belt speed and residence time, product and exhaust temperature, and flame supervision and safety interlocks where gas is used. 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: electric versus gas infrared source, product absorptivity, thickness and moisture, direct exposure versus heated-surface design, required color profile and bake time, and utility cost, exhaust and maintenance capability. 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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