The biscuit baking tunnel oven is the single most critical machine in a production line. It determines product quality, batch consistency, and compliance with declared pack weights. Soni Engineering Works manufactures tunnel ovens, designed for both hard dough and soft dough biscuit lines.
Soni offers four baking system types to match different product requirements and operational budgets:
Oven Type | Heat Transfer Method | Best For |
Direct Gas Fired (DGF) | Combustion gases contact dough directly | High-efficiency hard dough lines (Marie, crackers) |
Force Convection | Hot air circulated by fans | Uniform baking across wide bands (32″-60″) |
Indirect Oven | Heat through metal walls, no combustion contact | Sensitive products (cream biscuits, soft cookies) |
Hybrid Oven | Combines DGF + convection zones | Multi-product lines requiring flexible heat profiles |
A poorly matched oven creates three problems that compound across shifts. First, uneven heat distribution causes variation in biscuit colour and moisture. Second, insufficient temperature control leads to underdeveloped or overbaked batches. Third, poor exhaust management traps steam, affecting texture and shelf life. Soni’s tunnel ovens feature multi-zone temperature control with independent top/bottom heat and exhaust adjustment. Band widths range from 32 inches (standard for small/mid-scale lines) to 60 inches for high-capacity production. Capacity spans 100 kg/h to 5000 kg/h, covering trial batches to full-shift operation.
Direct Gas Fired (DGF) ovens allow combustion gases to contact the dough directly, providing high heat efficiency ideal for hard dough biscuits like Marie and crackers. Indirect ovens transfer heat through metal walls without combustion contact, making them better for sensitive products like cream biscuits or soft cookies where direct gas exposure could affect taste or quality.
A hybrid oven is best for multi-product lines. It combines DGF zones for hard dough products with convection zones for soft dough products, allowing flexible heat profiles for different biscuit types. Soni can configure hybrid ovens with independent top/bottom heat control for each zone.
For small to mid-scale manufacturers in India, 32-inch band width is standard with 100-500 kg/h capacity. For larger operations, 48″-60″ band widths support 1000-5000 kg/h capacity. Match the oven width to your sheeter and cutter widths for seamless integration. Contact Soni’s team with your product range and target output for the right specification.
