Continuous Stone-Belt Oven — Tortilla / Chapati / Pita

Specification Details

• Baking Surface: continuous Italian refractory stone belt enables direct-contact hearth baking for an authentic crisp under-crust profile without trays
• Temperature Range: maximum operating temperature up to 420°C to 450°C (788°F to 842°F), ideal for rapid 20–45 second pita ballooning and flatbread blistering
• Zoned Heat Control: multi-zone modular atmospheric burners located under the stone hearth and top-mounted radiative systems, with independent digital modulation for precision floor and ceiling heat tuning
• Exhaust & Drive Systems: dual top-mounted industrial forced-air extraction fan motors safely route combustion gases out of the facility, powered by a heavy variable-speed inverter motor for adjustable baking cycles
• Control UI Terminal: arm-mounted interactive color touchscreen HMI panel on the inlet side, featuring automated recipe profiling, stone-belt speed parameters, electronic ignition, and multi-zone diagnostics
• Safety Integration: complete flame-failure safety valves, high-limit thermal cut-offs, and an easy-access safety panel with an integrated Emergency Stop (E-Stop) system located directly underneath the HMI display
• Chamber Accessibility: 4 heavy-duty, dual-pane insulated glass gullwing/swing viewing doors with integrated internal high-temperature lighting for seamless 100% visibility during production
• Floor Mounts: supported by multi-point, heavy-duty adjustable leveling steel pads and high-load casters to securely distribute the multi-ton weight across commercial concrete floors