Bakeries
Designed for high-volume bread, burger buns, toast and other continuously baked products.
Four en continu
Square’s continuous oven’s hourly yield can be between 24,000 to 60,000 pieces of burger buns per hour. The working temperature is in a range of 195°C and 230°C, and the baking time is adjustable from 10 to 30 minutes. The oven can work together with our proofer, cooler, and freezer and form a complete bakery production line.
Our continuous oven is suitable for the automatic and mass production of bread, biscuits, laminated pastries, and the like.
High Automation
Large Capacity And High Efficiency
Économique, respectueux de l'environnement, facile à nettoyer
Caractéristiques du produit
Why Choose Square's Continuous Oven
Explore the key product features, including Security, Forming Bakery Processing Line, High Automation, and the engineering advantages behind this system.
Security
- Gas Detection: During production, real-time monitoring of gas concentration in the air ensures sufficient combustion. If levels exceed safety thresholds, the entire system halts operation, closing all valves while the exhaust system continues to function.
- Floating Structure: All top panels feature a floating structure, allowing them to lift in situations of increased internal pressure. Multiple pressure relief structures are integrated into the top for added safety.
Forming Bakery Processing Line
Our continuous oven seamlessly integrates with our proofer, cooler, and freezer to create a comprehensive bakery production line.
High Automation
Our continuous oven boasts advanced automation features, streamlining the baking process and minimizing manual intervention. From temperature control to timing adjustments, automation enhances efficiency and consistency.
Large Capacity And High Efficiency
With an hourly yield ranging from 24,000 to 60,000 pieces of burger buns, our continuous oven maximizes production capacity while ensuring high efficiency. Its adjustable baking time and temperature range contribute to efficient throughput and product quality.
Caractéristiques techniques
Paramètres
Continuous oven parameters cover belt width, baking chamber length, temperature range, heating method, heating zones, steam and humidity, exhaust, controls, cleaning, throughput, and service life.
| Configuration | Straight-line tunnel — modular zones, single or multiple belts |
|---|---|
| Largeur de la ceinture | 600 – 1,500 mm |
| Longueur du tunnel | 4 – 18 m (modular, extendable) |
| Number of zones | 2 – 6 independently controlled zones |
| Temperature range | Ambient – 300°C (gas) / Ambient – 280°C (electric) |
| Heating method | Gas (ribbon burner) / Electric (tubular element) / Thermal oil |
| Steam system | Optional: low-pressure saturated steam, 0.5–3 bar, per-zone injection |
| Type de ceinture | Stainless steel mesh / Solid steel belt / Plastic modular belt |
| Exhaust | Per-zone variable-speed exhaust with modulating damper |
| Cooking time | 5–25 min (belt speed adjustable; add zones for longer cook) |
| Système de contrôle | PLC touchscreen, recipe storage, per-zone top/bottom control, data logging |
| Temps de livraison typique | 14 à 18 semaines |
| Une vie de design | 15+ years (structural); 6–10 years (belt & heating, normal operation) |
Détails du design
Comment chaque sous-système est conçu
Pour découvrir l’approche technique derrière chaque sous-système critique, cliquez sur une section ci-dessous — avec des liens vers les pages techniques détaillées.
Top/Bottom Heat Management
The defining feature of a continuous oven is independent top and bottom heat control per zone. This enables precise cooking profiles:
- Bread baking: Strong bottom heat in early zones for oven spring, balanced top/bottom in later zones for crust color
- Pizza: High bottom heat for crisp crust, moderate top heat for cheese melt and browning
- Cookies: Balanced heat with precise temperature control for even baking without edge burning
- Prepared meals: Bottom-dominant for conduction through tray, top heat for surface browning
Straight-Line vs. Spiral Oven Selection
Choose Continuous (Straight-Line) Oven when:
- Cook time < 20 minutes — straight tunnel is more cost-effective
- You need full-length access for frequent product changeovers or sanitation
- Space is not constrained in the linear direction
- Lower capital cost is a priority
Choose Spiral Oven when:
- Cook time > 20 minutes — spiral achieves long dwell in compact footprint
- Floor space is the primary constraint
- Higher throughput within limited floor area is required
Belt Selection & Product Support
Belt choice depends on product characteristics:
- Stainless steel mesh: Best for products needing bottom airflow (bread, pizza, cookies)
- Solid steel belt: For products releasing liquids or needing belt conduction (prepared meals in trays, wet dough)
- Cintourneaux modulaires en plastique : Lower thermal mass, non-stick surface. For lower-temperature applications
Exhaust & Emissions
Each zone has an independently controlled exhaust with modulating damper:
- Moisture extraction: exhaust rate matched to product moisture release rate
- Combustion gas venting (gas models): flue per burner zone per local code
- Optional: catalytic or thermal oxidizer for VOC control if required by local regulation
- Heat recovery: exhaust-to-combustion-air heat exchanger recovers 40–60% of exhaust energy
Automation & Recipe Management
Siemens PLC standard with color HMI touchscreen:
- Unlimited recipe storage: zone T° (top + bottom), fan speed, belt speed, steam, exhaust per recipe
- Real-time trending of all parameters with data export for batch records
- Automatic pre-heat sequence: zones reach setpoint in priority order
- Integration with upstream (depositor, former) and downstream (cooler, packer) equipment
Testé dans ces applications alimentaires
Biscuits
Provides stable heat and conveyor speed for uniform biscuit color, moisture and texture.
laminated pastries
Bakes croissants and laminated pastries evenly while supporting consistent lift and layered structure.
Questions fréquemment posées
High Temperature Range: 195-230℃ (compared to common 100-200℃ on market)
High Automation: Our continuous oven seamlessly integrates with our proofer, cooler, and freezer to create a comprehensive bakery production line.
Large Capacity: With an hourly yield ranging from 24,000 to 60,000 pieces of burger buns, our continuous oven maximizes production capacity while ensuring high efficiency.
Easy Maintenance: CIP (Cleaning-in-Place) Cleaning System.
PLC touch screen control system, real-time oven status, temperature of each area, fault alarms. Pre-set cooking program for different product. Remote internet module is optional.
Nous possédons les certifications CE, EAC, INF, CNAS, ISO, ASME, PED, U2, CSA, CRN ainsi que plus de 300 brevets et 350 ingénieurs. Notre production intégrée verticalement garantit un contrôle qualité depuis les matières premières jusqu’à la fin du produit.
Square can customize continuous oven belt width, baking length, heating zones, temperature range, steam/humidity control, exhaust, cleaning configuration, and line integration according to the product and required throughput.
Continuous ovens provide stable temperature, airflow, and conveyor speed across the entire production run. This ensures every product is baked under the same conditions, eliminating batch-to-batch variation and reducing human error.
Demande d'ingénierie
Discuss Your Continuous Oven Project
Share your product type, target capacity, line layout, utilities, and site conditions. Our engineers will review your requirements and recommend a suitable Continuous Oven configuration.
Nous répondons généralement dans un délai de 1 à 2 jours ouvrables. Vos informations sont conservées en toute confidentialité.
