The Infrared with Ribbon Burners Tunnel Oven combines infrared radiant heat and multi-ribbon gas burners for adjustable heat transfer, ensuring consistent baking results. It features uniform heat distribution, efficient energy usage, and customizable layouts, making it suitable for a wide range of bakery products. This oven is designed for precision, control, and safety, with features like a local combination blower and comprehensive gas mixing systems for precise combustion control.
Crafted Baked Goods With Infrared with Ribbon Burners Tunnel Oven
Round Pita Bun
Square Pita Bun
Piadina
Roti
Swedish Bread
Fruit and Grain Buns
Souvlaki Pita
Naan Bread
Mini Naan Bread
Protein Flatbread
The Farhat Infrared with Ribbon Burners Tunnel Oven is a hybrid continuous oven that combines infrared heat transfer with ribbon-burner input to tune rapid surface heating and the overall baking profile. 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.
How the baking process works
Products enter at a fixed loading pattern and belt speed.
Ribbon burners distribute direct-fired heat across their configured zones.
Top/bottom balance and exhaust are adjusted to complete bake, color and moisture removal.
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.
Suitable products
The infrared with ribbon burners tunnel oven can be evaluated for:
pita and regional flatbread
pizza and manakish
products requiring a short, high-energy profile
mixed portfolios validated during thermal trials
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.
Process controls
independent zone and burner setpoints
belt speed
top/bottom heat split
exhaust-damper position
flame detection, gas pressure and fault shutdown
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.
Reference configuration and technical data
The figures below describe the reference configuration; they are not universal guarantees for every Farhat project.
Item
Verified reference data
Verified reference model
F5V3-4.5M-100-INF-RIB
Reference baking chamber
4,500 mm long
Reference baking surface
1,000 mm stone/Serpentino plate
Reference baking-time range
20–240 seconds
Approximate overall dimensions
10,250 × 3,000 × 2,800 mm
Approximate weight
5,000 kg
Reference electrical power
15 kW
Reference thermal power
380 kW
Reference fuel
LPG at 30 mbar; maximum documented consumption 28 kg/hour
Maximum documented operating temperature
500°C
How to select the oven configuration
product mix and required heat-transfer mode
desired bake time, pocketing and color
fuel and electrical infrastructure
cleaning and burner-maintenance access
measured performance rather than unverified fuel-saving percentages
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.
Oven integration, hygiene and maintenance
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.
Request a thermal and layout review
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.
Innovative Baking with Infrared and Ribbon Burner Technology
Farhat Bakery Equipment is proud to present the cutting-edge Infrared with Ribbon Burners Tunnel Oven. This industrial tunnel oven is the gold standard for direct-fired tunnel oven technology, integrating both infrared radiant heat and multi-ribbon gas burners to deliver dependable and adjustable heat transfer. Ideal for high-temperature applications, our ovens are meticulously engineered to meet your specific baking needs.
Exceptional Control with Modulating Heat Systems
Our ovens are crafted with precision to offer uniform and effective heat insulation, minimizing heat loss to the external environment. The integrated burners, controlled via an advanced modulating system, allow for unparalleled control over both top and bottom temperatures. This ensures that your bakery products receive consistent heat, achieving the perfect bake every time.
Direct and Efficient Heat Transfer
The distinctive design of our Infrared with Ribbon Burners Tunnel Oven ensures that the product and the conveyor band receive direct heat from the strategically placed pipe burners, both above and below the conveyor band. This design facilitates a direct and efficient heat transfer, essential for achieving the ultimate baking conditions.
Advanced Air Management for Optimal Combustion
Equipped with an air blower system, our tunnel oven circulates combusted air to each ribbon burner effectively, which is mounted on the oven ceiling for optimal distribution. Each burner is accompanied by a comprehensive air-inlet filter, a combined air and gas mixing system, and a pilot flame system with spark ignition and flame detector, ensuring safety and efficiency.
Robust Safety Features
Prioritizing operational safety, each burner chamber in our tunnel oven is fitted with safety blow-off panels. These panels serve as a precautionary measure, ensuring that your baking operation proceeds without any hazardous interruptions.
Your Custom Tunnel Oven Solution
At Farhat Bakery Equipment, we understand that every bakery has unique requirements. That’s why we offer customizable tunnel oven solutions, tailored to fit the layout and space of your bakery. Whether you are looking for a Direct Fired IR oven, a tunnel oven with ribbon burners, or a combination of both, we are equipped to design a system that aligns with your production needs.
Crunchy Perfection
Authentic Fluffiness
Gluten-Free Delicacy
Crisp Excellence
Thin Mastery
Information On Infrared with Ribbon Burners Tunnel Oven
Technical Data
Advantages
Options
Technical Data
Reference model: F5V3-4.5M-100-INF-RIB infrared tunnel oven with ribbon burners.
Baking chamber: 4,500 mm long; baking surface 1,000 mm stone / Serpentino plate.
Fuel: LPG at 30 mbar; maximum documented consumption 28 kg/hour.
Max operating temperature: 500 °C (documented reference).
Heating: Ribbon burners with infrared/radiant transfer over a stone baking surface for high-temperature flatbread baking.
Advantages
High-temperature stone bake: The Serpentino stone surface and 500 °C capability reproduce authentic flatbread structure and colour.
Fast, tunable bake: A 20–240 s range covers a wide flatbread mix with responsive ribbon-burner control.
Even radiant heat: Ribbon burners spread heat uniformly across the 1,000 mm baking width.
Efficient firing: Documented consumption up to 28 kg/hour LPG for the reference thermal output.
Continuous, high volume: The 4.5 m tunnel sustains steady production without deck loading.
Line-ready: Synchronised infeed and discharge integrate with proofing and cooling.
Options
Chamber length & capacity: Tunnel length and burner staging configured to your target net output (reference is 4.5 m).
Baking surface: Stone / Serpentino plate or alternative surface matched to your product.
Fuel & burner package: LPG or natural gas ribbon-burner configuration to your site utilities.
Controls: Zone temperature, belt-speed and recipe control to your automation standard.
Consultative engineering: Farhat sizes the oven around your recipe, product weight and factory layout, and issues a model-specific data sheet with every quotation.
Frequently Asked Questions
It is a hybrid continuous oven that combines infrared heat transfer with ribbon-burner input to tune rapid surface heating and the overall baking profile. Farhat configures it as a standalone oven or as the baking section of an integrated production line.
Potential applications include pita and regional flatbread, pizza and manakish, products requiring a short, high-energy profile, and mixed portfolios validated during thermal trials. 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 zone and burner setpoints, belt speed, top/bottom heat split, exhaust-damper position, and flame detection, gas pressure and fault shutdown. 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: product mix and required heat-transfer mode, desired bake time, pocketing and color, fuel and electrical infrastructure, cleaning and burner-maintenance access, and measured performance rather than unverified fuel-saving percentages. Add the plant elevation, exhaust route, local code requirements and downstream cooling plan.
Interested In Infrared with Ribbon Burners Tunnel Oven? Contact Us Now!
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.
Leaving so soon? Let’s make your first order special! Tell us what you’re baking, and we’ll help you excel. Don’t forget to subscribe for insider tips and latest trends.
