Bakery Products
Bakes tin bread, burger buns, hot dog rolls, and hearth loaves at industrial throughputs from 24,000 to 60,000 buns/h.
Continuous Oven
Square’s linear tunnel oven bakes 24,000 to 60,000 burger buns per hour, plus pan bread, toast, biscuits, cookies, and pastries. Independent top and bottom heat across 2 to 6 zones (up to 300°C) and 5 to 30 minute bake times ensure even rise and crust color.
Built to connect directly with Square proofers, spiral coolers, and spiral freezers, it forms a complete automated bakery line.
Multiple zone independent top and bottom heat control
High throughput baking: 24,000 to 60,000 burger buns per hour
Live gas monitoring, explosion relief roof panels, and full line PLC synchronization
Product Features
Why Choose Square's Continuous Oven
Burner safety, independent top and bottom heat zones, and direct bakery line connection.
Combustion Safety & Pressure Relief Roof
- Live Gas Monitoring: Sensors watch gas levels in every burner zone. If gas approaches safety limits, the PLC shuts the fuel valves and runs the exhaust fans.
- Pressure Relief Roof: Floating top panels vent pressure safely in case of an ignition fault.
Integrated Bakery Processing Line
Connects directly with upstream proofers and downstream spiral coolers and freezers under one master PLC speed control.
High Automation
Saved PLC recipes set top and bottom temperatures, steam dampers, exhaust fans, and belt speed for each zone automatically.
High Capacity and Thermal Efficiency
Bakes 24,000 to 60,000 burger buns per hour with 5 to 30 minute bake times, 4 to 18 m modular lengths, and optional exhaust heat recovery.
Technical Specifications
Parameters
Standard specifications are listed below. We size belt width, tunnel length, top and bottom heat zones, and steam injection for your baked goods.
| Configuration | Linear tunnel, modular zones, single or multiple belts |
|---|---|
| Throughput | 24,000 to 60,000 burger buns/h (or product equivalent capacity) |
| Belt width | 600 to 1,500 mm |
| Tunnel length | 4 to 18 m (modular, extendable) |
| Number of zones | 2 to 6 independently controlled top/bottom heat zones |
| Temperature range | Ambient to 300°C (gas) / Ambient to 280°C (electric); 195 to 230°C typical bakery profile |
| Heating method | Gas (ribbon burner) / Electric (tubular element) / Thermal oil |
| Steam system | Optional: low pressure saturated steam, 0.5 to 3 bar, per zone injection |
| Belt type | Stainless steel mesh / Solid steel belt / Plastic modular belt |
| Exhaust | Per zone variable speed exhaust with modulating damper |
| Baking time | 5 to 30 min (belt speed adjustable; modular zones extendable) |
| Control system | PLC touchscreen, recipe storage, per zone top/bottom control, data logging |
| Typical lead time | 14 to 18 weeks |
| Design life | 15+ years (structural); 6 to 10 years (belt & heating under normal operation) |
Design Details
How Each Subsystem Is Engineered
Open each section below to see how key parts of the oven work.
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
Linear vs. Spiral Oven Selection
Select a Linear Continuous Tunnel Oven when:
- Baking or cooking dwell time is under 20 minutes and linear floor length is available
- Products require intense radiant heat, open flame searing, or high top to bottom temperature differentials (such as flatbreads, pizza, biscuits, or burger buns)
- Direct inline transfer without belt curvature is required for pan baked goods or wide sheeted doughs
Select a Spiral Oven when:
- Cooking dwell time exceeds 20 minutes or plant floor length is restricted
- Steamed and roasted proteins require high humidity multiple tier retention for maximum yield
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)
- Plastic modular belt: Lower thermal mass, nonstick 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 to 60% of exhaust energy
Automation & Recipe Management
A Siemens PLC with a color HMI touchscreen coordinates all thermal and mechanical zones:
- Recipe management storing upper and lower zone temperatures, recirculation fan speeds, belt speed, steam injection, and exhaust damper positions for each SKU
- Live temperature and bake time trend logging with batch data export for QA traceability
- Automated preheating and cooldown sequences with combustion safety interlocks
- Synchronized speed control with upstream proofers/depositors and downstream spiral coolers or freezers
Proven in These Food Applications
Biscuits
Delivers precise radiant and convective heat profiles for biscuits, cookies, crackers, and baked snack items.
Laminated Pastries
Bakes croissants, Danish pastries, and puff pastry with controlled steam injection for uniform oven spring and flaky layering.
Case Studies
Continuous Oven in Operation Worldwide
Proven installations running in food plants around the world.
Baijiayi Food: Multi-Zone Continuous Tunnel Oven for Commercial Bread Line
A multi-zone linear continuous tunnel oven with automated pan conveying and independent top/bottom heat regulation
Sichuan Mankton (Bimbo Group): Automated Continuous Bakery Oven Line
A modular multi-zone continuous tunnel oven with independent top and bottom heat profiling integrated into
Frequently Asked Questions
- High Temperature Range: 195°C to 230°C working temperature (compared to 100°C to 200°C on standard ovens), with 10 to 30 minute adjustable baking time.
- High Automation: Connects directly with Square proofers, coolers, and freezers to form a complete bakery production line.
- Large Capacity: Hourly yield from 24,000 to 60,000 burger buns per hour.
- Safety & Easy Maintenance: Real-time gas detection interlock, floating pressure-relief top panels, and automated CIP (Cleaning-in-Place) system.
Operators run the oven from a Siemens PLC touchscreen with saved recipes for each product, automatic preheating, fault alarms, and optional VPN remote support.
Square holds ISO 9001, ISO 45001, CE, PED, ASME (U and U2 stamps), EAC, CSA, CRN, and CNAS laboratory accreditation, supported by 300+ patents, 300+ R&D engineers, and 300+ installation and service engineers.
We customize belt width, baking length, heating zones, heat source (gas, electric, or thermal oil), steam injection, and conveyor links for your bakery line.
Continuous tunnel ovens hold steady temperature, airflow, and belt speed from start to finish. Every loaf or bun bakes under identical conditions without batch variation.
Engineering Inquiry
Discuss Your Continuous Oven Project
Share your product and target capacity for a linear tunnel oven quote.
Our engineers reply within 24 hours. All project details are kept confidential.
