Industrial Hot Air Bread Oven
Bakes bread, buns, and rolls with forced hot-air circulation — convection chambers and zoned tunnel ovens, 200–5,000 kg/h typical, gas, electric, or oil.
Feature
- Forced hot-air circulation — even bake, no hot spots.
- Convection batch or continuous tunnel in one series.
- Typical 200–5,000 kg/h across three sizes.
- Zoned temperature curves with ±3°C uniformity.
- Steam injection for glossy crusty bread.
- Gas, electric, or oil burner packages.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The HAB series bakes bread, buns, and rolls with forced hot-air circulation — batch convection chambers and continuous tunnel ovens from 200 to 5,000 kg/h typical, gas, electric, or oil heated.
Convection or Tunnel
Convection chambers bake in batches with a rotating rack or trays — the artisan choice for variety and sourdough. Tunnel ovens carry product through zoned heat continuously — the industrial choice when one bread runs for hours. Both use forced air circulation, which bakes evenly without hot spots.
Three Sizes
| Model | Type | Bake capacity | Zones | Heat |
|---|---|---|---|---|
| HAB-101 | Convection batch | 200–500 kg/h | 1 chamber | Electric or gas |
| HAB-001 | Tunnel | 1,000–3,000 kg/h | 3–4 zones | Gas / electric / oil |
| HAB-201 | Tunnel | 3,000–5,000 kg/h | 5–6 zones | Gas / oil |
Typical values — zone count and belt width are configured to your product and bake time.
Zoned Heat and Steam
Tunnel zones set independent temperature curves — high at entry for oven spring, moderate at exit for crust color — with temperature uniformity of about ±3°C across the chamber. Steam injection at the entry zone gives crusty bread its gloss and crust thickness.
Energy Sources
Gas is the economical default, electric the cleanest for city plants, oil where gas is unavailable. The same oven body accepts the burner package you choose.
What You Can Bake
Bread, buns, rolls, baguettes, and — with adjusted curves — egg tarts from the ETM tart skin machine and formed dough from the DDR divider rounder. The flour-food family is on the pasta processing hub.
FAQ
Convection bakes in batches for variety and artisan bread; tunnel runs continuous for volume. Both force circulated air for even baking.
Adjustable per zone, typically 180–280°C, set to your product curve.
Forced circulation holds temperature uniformity to about ±3°C across the chamber.
Yes, at the entry zone — standard for glossy crusty bread.
Gas for running cost, electric for clean plants, oil where gas is unavailable — the burner package is chosen per site.
Monthly burner inspection, quarterly fan bearing service.
From ~12 minutes for rolls to ~35 minutes for large loaves — belt speed sets it on tunnels.
Yes — zone curves are stored per recipe and switch at the panel — Esper Foodtech Engineering configures them on your products.
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