BISCUIT & COOKIE PRODUCTION
meringues and mooncakes to traditional cookies, biscuits and even bread. “One of the key strengths of our electric tunnel ovens lies in their even heat transfer. For products like meringues, which are highly sensitive to temperature fluctuations, consistent heat is essential to achieving the right texture and avoiding dryness,” he continues. “Sustainability is becoming increasingly important from both environmental and cost perspectives. Electric tunnel ovens have proven to be energy-efficient, with designs that minimise heat loss and optimise energy use.” The modular design of tunnel ovens
also makes it possible to expand the oven with additional zones as production needs grow. This future-proof approach can help bakeries adapt to changing demands without replacing entire lines. Highlighting another key factor in modern baking solutions, Henrik pointed to usability. “Technology should empower bakers, not complicate their work,” he says. “Our tunnel ovens are designed to be user-friendly, offering intuitive controls and reliable automation. This reduces training requirements and also provides bakers with the creative freedom to focus
on product development and quality rather than daily operational concerns.” Digital monitoring and control systems are also transforming how bakeries manage production. By tracking energy consumption, baking profiles, and output data in real time, it is much easier to fine-tune processes to maximise efficiency and consistency. Offering an example to highlight the benefits of tunnel ovens, Henrik pointed to a customer specialising in delicate
meringue-based products which require extremely stable baking conditions – even minor temperature fluctuations can affect texture, colour, and moisture content. By specifying an electric tunnel oven, the customer was able to achieve the consistency it needed for this product line while reducing energy consumption compared to the previous setup. The result was improved product quality, lower production costs and a more sustainable process. Tracking solutions for oven belts
WHAT MAKES TUNNEL OVENS PARTICULARLY SUITABLE FOR USE ON COOKIE AND BISCUIT PRODUCTION LINES IS THEIR
COMBINATION OF FLEXIBILITY, ENERGY EFFICIENCY AND RELIABILITY
Solid steel bake oven belts are known to deliver good performance in terms of bake quality due to their excellent heat transfer and thermal conductivity. However, stability is also key – a solid or perforated steel belt needs to keep its shape and stay flat as it passes through the intense heat of the oven to ensure consistent product quality and easy discharge. “This performance depends on the belt running straight and true – any movement will impact the smooth running of the oven and the quality and consistency of the bake,” warns Marko Leber, Segment Manager at IPCO. “And the quality of the belt isn’t the only factor that needs to be considered.” For a belt to track properly, the line and
16 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025
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