Commercial Baking Equipment-Blog


The tunnel oven by Dastgir Engineering adopts superior performance and design, we can offer the width up to 3 meters, length up to 45 meters, it's ideal selection for large bakery.

  • Selective Direct-fire or Adjustable Convection/Radiant design Damper Control of Air Application
  • Belt Tracking design
  • Adjustable Door per Zone
  • Repeatable Baking
  • Modular Design
  • 30 to 60 feet temperature zone
  • Full Stainless Steel Exterior
  • Aluminum Steel Interior
  • Preassembled to simplify Installation
  • Energy efficient and labor-saving
  • PLC/Computer Control

Usage of Tunnel Oven:

Tunnel oven is the big-scale factory ideal choice for continuous baking. It can save big labor for bread making, especially for cookies and biscuits which is shorter baking time and thin.
Ovens is the key step for the bakery processing, so baking oven performance decided the products quality. Dastagir Engineers provide high quality manufacturing.
This Automatic bread making tunnel oven can be customized as your request or factory layout.

Biscuit baking ovens

Generally known as tunnel ovens, are the heart of the biscuit baking process.  We hope that you will get a better idea of what tunnel oven is best for your production after reading about different heating methods.
They have long conveyors which carry the dough pieces through a heated box section baking chamber. Oven lengths vary typically between 25 m and 100 m long. The conveyor band material is a wire-mesh or a carbon steel sheet, which turns around large cylindrical drums at each end of the tunnel oven. The conveyor is driven by a variable speed drive at the tunnel oven end which allows the operator to adjust the baking time.

Heating methods

The baking chamber may be heated directly with gas burners or electric heaters or by an indirect system using heat exchangers. Direct heating systems use gas or electric energy; indirect systems may also use diesel oil fuel as the products of combustion do not enter the baking chamber.
The temperature and humidity control is divided into zones along the length of the tunnel oven, usually each control zone is between 8 m and 20 m long. This enables the temperature and humidity to be set and controlled throughout the baking process to optimize the conditions for the establishment of the biscuit structure, moisture content and color as the dough pieces’ travel through the oven.
The control of the humidity in the baking chamber and the removal of moisture from the dough pieces is accomplished by an extraction system in each zone. This consists of ducts which draw air and moisture from the baking chamber through a fan and expel the air through vertical flues (chimneys) to atmosphere.
In some ovens this wet air removed from the baking chamber can be diverted either to the flue or back into the baking chamber. This provides moving air within the baking chamber which can aid heat transfer and contribute to even baking conditions across the width of the tunnel oven. These systems are called “turbulence” systems and are mainly used on ovens which have relatively still air in the baking chamber, for example indirect radiant ovens and direct gas fired ovens.
Ovens are designed to optimize the heat transfer to the dough pieces in different ways. We can group the basic designs into the following:

  • Radiant heating – direct gas fired ovens, electric ovens and indirect radiant (“cyclotherm”) ovens
  • Conduction heat transfer – ovens with pre-heated heavy mesh bands and steel bands 
  • “Convection” baking – direct and indirect convection ovens transfer the heat by blowing hot air jets onto the products. Also “Re-circ” ovens which combine convection and radiant heat transfer.

TUNNEL OVEN | Baking equipment

Pizza Oven:

Are you striving to bake a deliciously creamy cheesecake? Or are you looking for the perfect crusty loaf of sourdough bread? As bakers and bakery owners the question that you really need to ask yourself is “Am I using the right oven for the job?” In this edition of E-blog we explore the benefits of Convection Oven.
As a routine part of the bakery equipment consulting process, the Dastagir engineers Baking Equipment sales team frequently asks clients what type of oven they are using to bake their baked goods.
We often find our customers might not be utilizing the right oven for the type of product(s) they are baking. Sometimes this is due to budgetary reasons or simply inheriting equipment from a previous bakery owner. However, this is not the end of the world for most bakeries. Bakers learn to adapt their recipes and baking times to the ovens they are baking with.
Our goal at Dastgir Engineering Baking Equipment is to help bakers and bakeries make their already delicious and fantastic products even better; by aligning them with the right type of oven when making a new purchase. Choosing the right type of oven removes the mystery and experimentation involved with baking those delicious baked goods with a less compatible oven. In this issuance of E-Blog we explore the different types of ovens and ways to maximize their use and design.

Convection Oven

Convection ovens are a very common and versatile type of oven. The key operating feature of this oven is that heat is transferred through hot air blown from a fan.
One advantage of using an oven that uses convection heating is that the products being baked will be heated evenly throughout. Also, you are able to bake products with a great range of temperature.
This includes drying meringues at 150 degrees Fahrenheit or baking hamburger buns, dinner rolls, etc. at 425 degrees.
Another feature of many convection ovens is the ability to add steam during baking. Adding steam allows rolls to get a nice shine and for breads to fully expand during baking.
Within the baking industry, there are many different types of convection ovens being used.
Types of Convection Oven Trays include: single rack, double rack, 10 pan, rotating rack, and even smaller sizes designed for 1-5 pans.
For a majority of bakeries or pastry shops, having a convection oven that allows for versatility and uniform baking is paramount to their success. 
The convection does wonders to all kinds of dishes, from appetizers to entrees to dessert.
So, if you’re new to the convection oven game, and want to test its capabilities (but don’t know how), you’ve come to the right place.  

What is Covenctional Oven?:

A convection oven is similar to a traditional radiant or thermal oven in that heat is produced at the top or bottom surfaces.  The difference is, the convection oven has an internal fan that continuously circulates the hot air throughout the oven chamber. 
So, where a traditional oven has hot and cold areas, the conventional oven has an evenly heated environment, resulting in evenly cooked goods, even if you fill up all the racks at the same time. 
The fan also speeds up the cooking and improves the chemical reactions in foods, yielding relatively superior results at a much shorter time span.
  With the convection oven, pie crusts are flakier, roasted chicken is juicier, and vegetables are more caramelized.
So, to summarize, with a convection oven, you can cook more goods at a faster period, and expect excellent, evenly cooked dishes. If you don’t own one yet, what are you waiting for? Ever since I found out, I’ve not stopped using it! It is the most amazing thing that’s happened to my baking. Pro-tip: certain traditional ovens have a convection setting. Before deciding to get a convection oven, check first if your existing oven has said function.

What Are the Best Foods to Cook in a Convection Oven?

The question is, what foods can’t you cook in a convection oven?
The short answer is, with a little trial and error, there’s absolutely nothing you can’t cook in a convection oven. 
If fool-proof cooking is what you want, here are some of the things the convection oven is exceptional at doing:

  • Roasting – whether it’s protein or veggies, you can count on the convection oven to take care of it. It’s very good at rendering fat from proteins and caramelizing veggies.
  • Toasting – the convection oven has great browning capabilities. Count on it to toast bread, nuts, and seeds nicely and evenly.
  • Baking large batches of cookies and muffins – If you’re having a bake sale soon, the convection oven will be your new best friend.

  • Feel free to use up all the racks in your convection oven, and not worry about goods that are perfectly cooked on one side, and burned or undercooked on the other.

  • Baking pies and pastries – the heat from the convection melts fats and creates steam much quicker, which gives your pie crusts and pastries a nice lift.
  • Braising and cooking casseroles – or any recipe that calls for covering the dish with a lid or foil, for that matter. With the convection oven, you won’t need to worry about your food drying out while cooking.
  • Dishes to avoid

    The circulating hot air is not ideal for goods that need to set while cooking, such as:

  • Custards and soufflés
  • Quick breads and cakes
  • Preassembled to simplify Installation
  • Basically, any good that starts out with a loose batter

  • Now that you know the basics, here are 11 convection oven recipes you definitely must try.

  1. Roasted Red Potatoes 
  2. Roasted potatoes are a scrumptious side dish that goes perfectly with almost any entree. They’re not only delicious but hearty as well. Serve this with any dish for a truly satisfying meal. For this recipe, you’ll flavor the potatoes with minced garlic, olive oil, and salt. It seems basic, but the flavor combination will surprise you! It’ll blow away your tastebuds, for sure.
  3.  Oven Baked Sweet Potato Fries
  4. They may not be as crispy as regular French fries, but when it comes to flavor, they’re the clear winner. If you love the addictive combination of sweet and salty, you’ll definitely fall for these fries. Seasoned not only with salt and pepper, but with smoked paprika as well, these spuds also pack a punch.
  5.  Roasted Vegetables
  6. The thing I love about roasting vegetables is that it adds so much more flavor to the veggies. It releases the natural sugars, creating a sweet, almost caramelized outer crust. I’m also amazed by how the roasting time is the same for all veggies, whether it’s cauliflower and broccoli, potatoes and carrots, or Brussels sprouts and asparagus.  
  7.  Smashed Potatoes 
  8. Think of smashed potatoes as the cross between mashed and roasted potatoes. Squashing the potatoes flat gives them a lovely texture – a large, crunchy outer surface and a thin, tender interior. You won’t need much to make these spuds taste immaculate – just a bit of salt and pepper is more than enough.
  9.  Garlic Herb Butter Roasted Chicken 
  10. Not sure what to make for dinner yet? This recipe is exactly what you need.  This isn’t your average roasted chicken, folks. Besides the crisp skin and juicy meat, this chicken stands out for its flavor. After all, how can you go wrong with a combo of garlic, herbs, and butter? It doesn’t take a culinary whiz to know that it’s a recipe for success.
  11.  Veggie Pizza
  12. Want to be a hit with your vegetarian friends? You can’t go wrong with pizza. For this recipe, you’ll make your own pizza crust. I mean, let’s be honest, nothing beats pizza crust made from scratch! Topped with bell peppers, baby corn, tomatoes, onion, and carrots, this pizza is as colorful as it is delicious.
  13.  Baked Chicken Nuggets 
  14. I’m obsessed with chicken nuggets. I’ve loved them as a kid, and I still love them as an adult. But now that I’m older, I’ve come to prefer this healthier, albeit just as delicious, version.  Chicken nuggets are coated in breadcrumbs and parmesan cheese, and roasted until crispy and golden. The flavors and textures are on point, but since they’re not fried, I can enjoy them without the guilt.
  15.  French Fries 
  16. While nothing beats the goodness of the classic deep-fried French fries, it’s imperative as adults to make smarter food choices. With this oven-baked recipe, you can enjoy your favorite fries more regularly without sacrificing your health. Don’t worry, this recipe tells you everything you need to ensure that your fries will be just as crispy and delicious when baked. 
  17.  Peanut Butter Cookies 
  18. These cookies are the ultimate peanut butter treats!  Not only are they loaded with chopped peanut butter cups, but the batter itself is also flavored with peanut butter. I’m telling you, the peanut butter flavor is strong with these ones. Because you’ll cook these in the convection oven, you can double the batch and bake them all at once. Trust me, you’ll definitely want more.
  19. Chocolate Chip Cookies 
  20. Want to make chocolate chip cookies that are just as thick, chunky, and decadent as Levain’s? This recipe has your name written all over it. This copycat recipe produces a pretty impressive replica of the famous Levain cookies. They’re bigger and taller than your average cookies, and they’re definitely more loaded with chocolate chunks. Yum.


Deck Oven

Deck ovens are typically a centerpiece of any artisan bread bakery, a deck oven is a crucial piece of baking equipment when seeking to attain a beautiful, crusty loaf of bread.
Having a quality deck oven is just as necessary for a bread bakery as a heavy duty spiral mixer. While these ovens tend to take up more real estate in a bakery and require skilled bakers to operate; a deck oven’s ability to produce loaves of hot bread around the clock will leave bread bakers very happy with the results.
A distinct difference between deck ovens and convection ovens is the way in which heat is transferred to the product being baked. Deck ovens use conduction heat to bake products. Conduction heating is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked. Deck ovens also utilize radiant heat, which is a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout.
The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well.
An important feature of deck ovens is whether it is run by gas or electricity. These two types can be very different. The first notable difference are utility costs. Depending on your region and facility type, it may be cheaper to use electric versus gas and likewise, gas versus electric.
Also, with a gas deck oven, you are typically limited to one set temperature for the entire even, even if it has multiple decks. This can cause limitations if you have a variety of products to bake at different temperatures. Meanwhile, with an electric deck oven, you can manually set different temperatures for each deck; which allows for more control, and the ability to bake a variety of different baked goods at once.
In addition, when using a gas deck oven, local building codes typically require a hood or a vent to be used in conjunction with the oven. However, electric deck ovens are typically exempt from this regulation.
When used properly, deck ovens are often a baker’s best friend.

The Verdict

When trying to decide what type of oven is best for your new or existing bakery, be sure to consider what types of products are you planning to bake. In general, a convection oven offers more versatility between the different baked goods that can be prepared. However, if your primary function is baking bread, we strongly recommend that clients consider purchasing a deck oven.

2-DECK-BAKING-OVEN-UNDER-PROFFER | Commercial Baking Equipment