Hybrid Oven: Core of Biscuit Production Lines

The hybrid oven is the core of the production line, mostly tunnel-type structures, and the core lies in the combined heating design of "direct gas + hot air convection".

You can flexibly choose the "front direct combustion + rear hot air" or "front hot air + rear direct combustion" mode: direct combustion can quickly heat up, so that the surface of the biscuits is fixed and produces a burnt aroma; hot air circulates to allow heat to penetrate evenly, ensuring that the inside is cooked thoroughly and avoiding external burns.

The advantages are obvious: fast heating, short preheating time, high baking efficiency; uniform heating, reducing defective products; lower energy consumption, and can adapt to the process requirements of different biscuits, taking into account both quality and production capacity.