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Industrial Solutions
Flatbread

FLATBREAD

Pizza, pita, naan, Middle Eastern breads, and other flatbreads
We support you from concept to completion

Flatbreads require extreme temperatures and ultra-short baking times.
At Beroven, we develop direct-fired industrial ovens specifically designed for products such as pizza, pita, naan, and Middle Eastern breads.
The combination of radiant heat, refractory base, and zoned control ensures crisp bottoms, defined puffing points, and even baking—all in under two minutes.

Each line is engineered based on the thermal behavior of the product, adapting the heat transfer system, baking method, and oven structure to meet the exact demands of every recipe and format.

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Applied Baking Technology

Our ovens operate with direct fire over refractory stone or specialized metal belts, depending on the flatbread type.

The system reaches very high temperatures in a short time, ensuring an immediate thermal impact and uniform color. Baking is distributed across independently controlled thermal zones.

We focus on:

  • Direct flame baking with upper and lower radiant heat
  • Heat transfer from high-inertia stone or metal belt
  • Zonal control of temperature and airflow
  • Modular design, adaptable to different widths and production capacities
  • Full integration with topping, cooling, or freezing systems

CONTROL POR FASES

FLATBREAD AUTOMATED LINES

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Cooling lines

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Dough forming

Dough process control

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Direct fire combinated heat

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Control pannels

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Oven exit and Transfer system

Flatbread Varieties

Thermal requirements and process behavior

  • High-temperature, short-time baking: these products require ovens capable of operating between 300 °C and 450 °C, with baking times ranging from 60 to 120 seconds. This is essential for achieving the desired texture—crispy base, airy or soft center.
  • Intense heat transfer from the base: we use refractory stone or high-inertia metal belts to ensure immediate thermal impact right from the start of baking.
  • Direct-fired system: heat is delivered directly from the burners, with no intermediate exchangers. This enables controlled radiant heat from above and below, which is critical for puffing, color, and final texture.
  • Thermal zoning: the oven is divided into independent zones with separate control of temperature, airflow, and exhaust. This allows us to tailor the thermal curve to suit each recipe fermented or not).
  • Flexibility for different formats: these lines are equipped to handle everything from round pizza bases to rectangular or irregular flatbreads, with or without toppings, fermented or direct-fired.
  • Integration with downstream processes: lines can include cooling, cutting, stacking, or freezing modules, depending on the product’s final destination (fresh, chilled, or deep-frozen).
pizza

Pizza

pita

Pita

naan

Naan

flatbread

Lavash

Arabic bread

Tortilla wrap