Spiral Oven

Consistent product quality

  • Capacity ranging from 500 to 3,000 kg per hour

  • Higher yield

  • Minimum steam & vapour escape

  • Maximum loading density

  • Efficient heat control

Product Features

Why Choose Square's Spiral Oven

Five product features from the original Square Spiral Oven product page, matched with their corresponding images and copy.

  • Spiral Cooker 05

    Why Choose Square's Spiral Oven

    Product Features

  • Spiral Cooker 01

    Precise Humidity and Temperature Control

    Two spiral areas are individually controlled for temperature and humidity, and the PID program regulates temperature and humidity in time precisely.

  • Spiral Cooker 02

    Unique Double Spiral Drive Technology

    Patented double spiral drive technology, smooth and reliable belt running.

  • Spiral Cooker 03

    Hygienic Design& CIP System

    The Oven is equipped with a CIP(cleaning-in-place) system including a belt washer. The cleaning nozzles cover all inside areas, and the cleaning process can be carried out automatically or manually per the PLC program.

  • Spiral Cooker 04

    Friendly HMI Interface

    PLC touchscreen control system, friendly interface, easy to operate. Real-time Oven status, temperature of each area, and fault alarms. Pre-set cooking program for different products. The remote internet module is optional.

Technical Specifications

Parameters

Single drum spiral oven with continuous mesh belt, multi-zone heating, steam injection, exhaust control, and recipe-based PLC operation.

Configuration Single drum spiral oven — continuous mesh belt, 6–25 tiers
Belt width 520 – 1,372 mm
Temperature range Ambient – 350°C (gas) / Ambient – 300°C (electric)
Heating zones 2 – 8 independent zones
Heating method Gas (ribbon burner) / Electric (tubular element) / Thermal oil
Steam system Low-pressure saturated steam, 0.5–3 bar, per-zone injection
Exhaust system Variable-speed exhaust fan per zone with modulating damper
Enclosure PIR / PU insulated, stainless steel interior & exterior
Control system PLC touchscreen, recipe storage, data logging, VPN remote access
Belt cleaning Built-in belt washer / CIP nozzles / manual washdown
Typical lead time 16–20 weeks (custom configuration)
Design life 15+ years structural; 8–10 years belt, normal operation

 

Design Details

How Each Cooking Subsystem Is Engineered

Expand any section below for the engineering approach behind the critical spiral oven subsystems.

Each cooking zone operates independently with its own heat source, circulation fan, and temperature controller. This enables stepped cooking profiles:

  • Zone 1: high heat for initial sear or crust formation
  • Zone 2–3: moderate heat for core cooking
  • Zone 4+: low heat or steam for finishing and moisture retention

Steam and dry heat can be combined to tune texture, color, and final core temperature.

Steam injection adds humidity to the cooking environment, improving heat transfer, reducing product weight loss, and controlling crust texture. Per-zone steam control supports different process stages.

  • Low-pressure saturated steam, 0.5–3 bar
  • Humidity profile matched to product and cooking stage
  • Improves yield for roasted meats, bakery products, and prepared foods

Cooked-product lines require careful sanitation design. The spiral oven can be configured with belt washing, CIP nozzles, and washdown-accessible surfaces.

  • Daily wash-rinse-sanitize cycle: typically 25–35 minutes
  • Continuous belt washer for product residue control
  • Manual access points for weekly deep cleaning

PIR / PU insulated panels and stainless steel interior surfaces reduce heat loss and support cleanability.

  • Insulated enclosure selected for cooking temperature and ambient conditions
  • Stainless steel interior and exterior
  • Exhaust and vapor management integrated into the enclosure design

PLC-based controls coordinate zone temperatures, belt speed, steam injection, and exhaust operation.

  • Recipe storage for product-specific cooking profiles
  • Temperature and belt speed monitoring
  • Alarm handling, data logging, and optional VPN remote access

Proven in These Food Applications

  • Bakery Products

  • Breaded Poultry & Meat

  • Pizza

  • Roasted Poultry

  • Prepared Meals

    • Frequently Asked Questions

    Yes. Square spiral ovens are engineered for high throughput and continuous operation. They can process large quantities of food range from 500 to 3,000 kg per hour, and are scalable with multi-tier belt configurations.

    Yes, spiral ovens are often integrated with upstream and downstream equipment such as forming machines, freezers, chillers, or packaging lines.

    Not necessarily will whole line down happen when installing. Spiral ovens can be integrated into existing production lines with custom infeed/outfeed solutions. Many manufacturers offer layout consultations to ensure a smooth transition.

    We own CE, EAC, INF, CNAS, ISO, ASME, PED, U2, CSA, CRN certifications and 300+ patents, as well as 350+ engineers. Square vertically integrated production ensures quality control from raw materials.

    Square offers customized one-stop cold chain solution that meets your requirements. We provide custom spiral ovens in terms of belt width, number of tiers, cooking zone lengths, and control systems to meet specific production needs.

    It uses a mixed airflow system and dual-zone independent control, ensuring uniform temperature and humidity distribution across all belt tiers for consistent doneness, color, and texture.

    Case Studies

    Spiral Oven Installations in Operation Worldwide

    Reference spiral oven installations for bakery, breaded products, roasted meats, and prepared food lines. Detailed performance data can be provided during engineering consultation.

    Engineering Inquiry

    Tell Us About Your Project

    The more detail you provide, the more precise our engineering response. An engineer — not a sales representative — will review your requirements.

    We typically respond within 1–2 business days. Your information is kept confidential.