Steel-band Ovens

Características de los hornos en banda metálica

Steel-belt ovens transfer heat via radiation, forced convection, and indirect conduction across a continuous steel belt. The flat baking surface allows the dough to spread evenly, maintain its shape, and bake uniformly.

The Beroven MB oven is designed for continuous baking lines handling cookies and other high-fluidity products. Its smooth, continuous metal belt ensures uniform bottom-up baking, preventing deformation, batter leaks, or uneven cooking.

This oven meets the highest standards of thermal stability, moisture control, and efficiency in high-output operations, with independent thermal zones and advanced profile management.

This is the standard oven in the cookie and biscuit industry due to its reliability, thermal accuracy, and production speed.

Ideal products for steel-band baking

• Traditional and filled cookies
• Shortbread, polvorones, and donuts
• Flat sponge cakes and cake bases
• Fluid-based crackers
• Tart bases and dehydrated pastries

Advantages of the Beroven MB systems

• Uniform thermal distribution across the full belt width
• Prevents mass loss or deformation – ideal for unstructured doughs
• Adjustable humidity and draft control by zone
• Modular structure – adaptable to different product formats
• High load capacity – up to 120 kg/m² in continuous operation

Especificaciones técnicas

Ingeniería validada con simulación térmica

The Beroven MB is developed using our internal thermal simulation models, allowing us to:

• Define the optimal baking profile per zone
• Adjust speed, draft, and heat based on dough density and moisture content
• Simulate moisture loss and crust formation throughout the baking tunnel

Every oven is calibrated to deliver batch-to-batch consistency with absolute precision.