Industrial Hot Air Bread Oven
The HAB-001 convection/tunnel oven bakes bread, buns, and rolls at 200-5,000 kg/h. Forced hot-air circulation ensures even baking. Gas, electric, or oil heated.
Why Choose Esper Foodtech
Most suppliers list machines. We engineer outcomes — 15+ years building poultry, meat, fruit processing lines across 80+ countries.
Pre-Shipment Load Test
Every machine runs 4 hours at full capacity before crating. Zero DOA guaranteed.
Spare Parts Kit Included
Wear parts for first 12 months ship free with every machine. No surprise sourcing.
Direct Engineer Access
Talk to the person who built it — WeChat/WhatsApp response within 4 hours, not 4 days.
Full Documentation
P&ID, electrical schematics, HACCP flow, CE/ISO certificates — all in English, all on day one.
Real Samples from Customers
From raw material to vacuum-packed export cartons — see what our machine actually produces.
Step 1 — Raw Input
Raw material entering the machine.
Step 2 — In Operation
Machine running with material processing.
Step 3 — Cut Output
Finished product — uniform, premium grade.
Step 4 — Export Packaging
Vacuum-sealed packs in export cartons.
Three Models for Bread Baking
From boutique workshop to industrial export plant — choose the capacity that matches your production.
HAB-101
200 kg/h
Convection deck oven. 5 decks. 18 kW electric.
HAB-001
1,000 kg/h
Tunnel oven. 12m. Gas. 35 kW. 180-280C.
HAB-201
5,000 kg/h
Industrial tunnel. 25m. Gas/oil. PLC-controlled zones.
Where It's Used
Six common applications driving demand for this machine.
Slaughterhouses
Industrial poultry/meat plants
Frozen Food Export
Export-grade frozen product processing
Snack Plants
Snack and convenience food production
Food Factories
Central kitchens and food factories
Pet Food
Pet food raw material preparation
Extraction
Collagen and protein extraction plants
Frequently Asked Questions
Common questions from buyers — answered by our engineers.
Convection = batch, deck-style, for artisan. Tunnel = continuous, higher volume, for industrial.
180-280C adjustable per zone.
Forced hot-air circulation. Temperature uniformity ±3C across chamber.
Standard for crusty bread. Creates glossy crust.
Gas (cheapest), electric (cleanest), oil (industrial scale).
Monthly burner inspection. Quarterly fan bearing check.
Global Certifications & Standards
All our machines ship with documentation supporting your export compliance.
★★★★★
"HAB-001 bakes 950 kg/h of Russian black bread. Even crust, perfect crumb."
— Viktor Kozlov
Bakery Director (Russia)
Get Your Custom Quote
Tell us your target capacity and end market — get a fixed-price quote within 24 hours.
