Bakeries
Designed for high-volume bread, burger buns, toast and other continuously baked products.
Continuous Oven
Square’s continuous oven’s hourly yield can be between 24,000 to 60,000 pieces of burger buns per hour. The working temperature is in a range of 195°C and 230°C, and the baking time is adjustable from 10 to 30 minutes. The oven can work together with our proofer, cooler, and freezer and form a complete bakery production line.
Our continuous oven is suitable for the automatic and mass production of bread, biscuits, laminated pastries, and the like.
High Automation
Large Capacity And High Efficiency
Efficient, Energy-Saving, Easy Cleaning
Product Features
Why Choose Square's Continuous Oven
Explore the key product features, including Security, Forming Bakery Processing Line, High Automation, and the engineering advantages behind this system.
Security
- Gas Detection: During production, real-time monitoring of gas concentration in the air ensures sufficient combustion. If levels exceed safety thresholds, the entire system halts operation, closing all valves while the exhaust system continues to function.
- Floating Structure: All top panels feature a floating structure, allowing them to lift in situations of increased internal pressure. Multiple pressure relief structures are integrated into the top for added safety.
Forming Bakery Processing Line
Our continuous oven seamlessly integrates with our proofer, cooler, and freezer to create a comprehensive bakery production line.
High Automation
Our continuous oven boasts advanced automation features, streamlining the baking process and minimizing manual intervention. From temperature control to timing adjustments, automation enhances efficiency and consistency.
Large Capacity And High Efficiency
With an hourly yield ranging from 24,000 to 60,000 pieces of burger buns, our continuous oven maximizes production capacity while ensuring high efficiency. Its adjustable baking time and temperature range contribute to efficient throughput and product quality.
Technical Specifications
Parameters
Continuous oven parameters cover belt width, baking chamber length, temperature range, heating method, heating zones, steam and humidity, exhaust, controls, cleaning, throughput, and service life.
| Configuration | Straight-line tunnel — modular zones, single or multiple belts |
|---|---|
| Belt width | 600 – 1,500 mm |
| Tunnel length | 4 – 18 m (modular, extendable) |
| Number of zones | 2 – 6 independently controlled zones |
| Temperature range | Ambient – 300°C (gas) / Ambient – 280°C (electric) |
| Heating method | Gas (ribbon burner) / Electric (tubular element) / Thermal oil |
| Steam system | Optional: low-pressure saturated steam, 0.5–3 bar, per-zone injection |
| Belt type | Stainless steel mesh / Solid steel belt / Plastic modular belt |
| Exhaust | Per-zone variable-speed exhaust with modulating damper |
| Cooking time | 5–25 min (belt speed adjustable; add zones for longer cook) |
| Control system | PLC touchscreen, recipe storage, per-zone top/bottom control, data logging |
| Typical lead time | 14–18 weeks |
| Design life | 15+ years (structural); 6–10 years (belt & heating, normal operation) |
Design Details
How each subsystem is engineered
Expand any section below for the engineering approach behind each critical subsystem — with links to detailed Technology pages.
Top/Bottom Heat Management
The defining feature of a continuous oven is independent top and bottom heat control per zone. This enables precise cooking profiles:
- Bread baking: Strong bottom heat in early zones for oven spring, balanced top/bottom in later zones for crust color
- Pizza: High bottom heat for crisp crust, moderate top heat for cheese melt and browning
- Cookies: Balanced heat with precise temperature control for even baking without edge burning
- Prepared meals: Bottom-dominant for conduction through tray, top heat for surface browning
Straight-Line vs. Spiral Oven Selection
Choose Continuous (Straight-Line) Oven when:
- Cook time < 20 minutes — straight tunnel is more cost-effective
- You need full-length access for frequent product changeovers or sanitation
- Space is not constrained in the linear direction
- Lower capital cost is a priority
Choose Spiral Oven when:
- Cook time > 20 minutes — spiral achieves long dwell in compact footprint
- Floor space is the primary constraint
- Higher throughput within limited floor area is required
Belt Selection & Product Support
Belt choice depends on product characteristics:
- Stainless steel mesh: Best for products needing bottom airflow (bread, pizza, cookies)
- Solid steel belt: For products releasing liquids or needing belt conduction (prepared meals in trays, wet dough)
- Plastic modular belt: Lower thermal mass, non-stick surface. For lower-temperature applications
Exhaust & Emissions
Each zone has an independently controlled exhaust with modulating damper:
- Moisture extraction: exhaust rate matched to product moisture release rate
- Combustion gas venting (gas models): flue per burner zone per local code
- Optional: catalytic or thermal oxidizer for VOC control if required by local regulation
- Heat recovery: exhaust-to-combustion-air heat exchanger recovers 40–60% of exhaust energy
Automation & Recipe Management
Siemens PLC standard with color HMI touchscreen:
- Unlimited recipe storage: zone T° (top + bottom), fan speed, belt speed, steam, exhaust per recipe
- Real-time trending of all parameters with data export for batch records
- Automatic pre-heat sequence: zones reach setpoint in priority order
- Integration with upstream (depositor, former) and downstream (cooler, packer) equipment
Proven in These Food Applications
Biscuits
Provides stable heat and conveyor speed for uniform biscuit color, moisture and texture.
laminated pastries
Bakes croissants and laminated pastries evenly while supporting consistent lift and layered structure.
Case Studies
Continuous Oven in Operation Worldwide
Real production lines with performance data — not renderings, not claims. Each installation documented with commissioning data.
Frequently Asked Questions
High Temperature Range: 195-230℃ (compared to common 100-200℃ on market)
High Automation: Our continuous oven seamlessly integrates with our proofer, cooler, and freezer to create a comprehensive bakery production line.
Large Capacity: With an hourly yield ranging from 24,000 to 60,000 pieces of burger buns, our continuous oven maximizes production capacity while ensuring high efficiency.
Easy Maintenance: CIP (Cleaning-in-Place) Cleaning System.
PLC touch screen control system, real-time oven status, temperature of each area, fault alarms. Pre-set cooking program for different product. Remote internet module is optional.
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 can customize continuous oven belt width, baking length, heating zones, temperature range, steam/humidity control, exhaust, cleaning configuration, and line integration according to the product and required throughput.
Continuous ovens provide stable temperature, airflow, and conveyor speed across the entire production run. This ensures every product is baked under the same conditions, eliminating batch-to-batch variation and reducing human error.
Engineering Inquiry
Discuss Your Continuous Oven Project
Share your product type, target capacity, line layout, utilities, and site conditions. Our engineers will review your requirements and recommend a suitable Continuous Oven configuration.
We typically respond within 1–2 business days. Your information is kept confidential.
