Gas Tunnel Oven
Industrial Ovens for A Bakery
Since 1957, POLKA Ltd. has defined the gold standard for industrial tunnel ovens. We don't just build ovens; we help the world’s leading bakeries perfect the art of pita and flatbread production. With over 65 years of engineering refinement, our gas-powered tunnel technology delivers unmatched consistency and quality, backed by a global commitment to superior customer support.
Why Choose Gas-Fired Conveyor Tunnel Ovens?
While electric options exist, gas-fired systems remain the industry gold standard for large-scale operations due to their operational efficiency and superior heat distribution.
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Cost-Effective Energy: Gas typically offers a lower cost per BTU compared to electricity, significantly reducing your long-term overhead.
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Rapid Heat Recovery: Gas burners respond instantly to temperature adjustments, maintaining a steady environment even with heavy product loading.
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Zonal Temperature Control: Create distinct baking profiles by controlling multiple heat zones, allowing for precise drying, baking, and browning in a single pass.
All Kinds Of Breads!
The future of flatbread production is here with our state of the art automatic tunnel ovens! Engineered for efficiency and consistency, our ovens deliver flawless pitas, pizzas, focaccias, chapatis, naan bread, crackers, and more kinds of flatbreads.
Whether you're a bakery, food manufacturer, or restaurant chain, Polka's tunnel ovens are built to meet your highest standards. Reliable, Efficient, and Delicious!
Exceptional Customer Service
Looking for tunnel oven manufacturers? POLKA is committed to outstanding customer service, from local bakeries to global-scale projects.
Our expert team is here to help you choose the ideal industrial tunnel oven from our exclusive product line.
Each tunnel oven for bakery is built for durability and low maintenance, with support always available when needed.
Trusted worldwide, POLKA leads the industry in high-quality pita and flatbread production systems, including professional bakery tunnel oven.
Our ovens utilize two primary methods of gas-powered heating:
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Direct Gas Fired (DGF): Gas burners are located directly inside the baking chamber, providing rapid heat transfer via radiation.
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Cyclothermic (Indirect): Burners heat a heat exchanger, and the clean, hot air is circulated through the chamber. This prevents combustion gases from touching the product, which is ideal for delicate pastries and sponges.
Got any questions? Contact us now and we'll make sure to help you find your next tunnel oven!
3. Heat Transfer Methods
The "tunnel" is divided into several independent heating zones. This is the most critical feature of a gas tunnel oven, as it allows the baker to set a specific Temperature Curve:
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Entrance Zone: High humidity and moderate heat to allow for dough expansion (oven spring).
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Middle Zone: Intensive heat for core baking and structure building.
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Exit Zone: Dry heat for crust formation and final coloring.
2. Multi-Zone Heating (The Baking Profile)
Products enter the "mouth" of the tunnel on a continuous belt. Depending on your product type, this belt may be made of wire mesh (for bread and buns), solid steel bands (for high-fat biscuits), or stone/granite (for hearth-style baking).
1. The Conveyor & Loading
The fundamental principle of a tunnel oven is precision movement through controlled thermal zones. The process is broken down into three critical phases:
What is a Gas Tunnel Oven?
A gas tunnel oven is a continuous, conveyor-based industrial oven designed for high-volume bakery production. Unlike batch ovens, products move through the oven on a belt at a controlled speed, allowing uninterrupted baking with consistent results.
Gas tunnel ovens use natural gas or LPG as their primary energy source, making them a preferred choice for bakeries that need high output, precise heat control, and lower operating costs compared to electric systems. They are commonly used for baking bread, rolls, buns, biscuits, cakes, pastries, and flatbreads in medium to large-scale bakeries.
How Do Gas Tunnel Ovens Work?
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