Xinjiang Nang Bread Baking Tunnel Oven

The Xinjiang Nang Bread Baking Tunnel Oven is an industrial continuous automatic baking equipment specially designed for large-scale and standardized production of Xinjiang Nang bread. It overcomes the limitations of traditional handmade Nang pits, such as low production capacity and high energy consumption. Through a conveyor system, Nang dough pieces move continuously through a long heating chamber, enabling large-volume, uninterrupted, and automated baking production.

Application Fields

Industrialized Professional Nang Bread Factories

Used for large-scale centralized production of various Xinjiang-style Nang breads, such as oil Nang, meat Nang, sesame Nang, and Wo Wo Nang, followed by nationwide distribution.

Central Kitchens and Large Food Processing Plants

Used for producing frozen and cold-chain Nang products, as well as pre-made bakery products supplied to restaurant chains, supermarkets, and retail channels.

Food Export Enterprises

Meets the requirements of international food transportation, including standardized production, stable quality, and extended shelf life for long-distance export.

Applicable Standards

Food Machinery Safety and Hygiene Standards

The equipment must comply with national food machinery safety and hygiene standards, such as:

GB 16798-1997 — Safety and Hygiene Requirements for Food Machinery

All parts inside the oven that come into contact with food must be made of food-grade stainless steel, such as SUS304 stainless steel.

Electrical and Gas Safety Standards

The complete machine must comply with electrical safety standards such as:

GB 4706.1

For gas-heated models, strict compliance with gas pipeline safety and explosion-proof requirements is required, including safety features such as explosion-proof vents, ignition safety interlocks, and flame protection systems.

Environmental Protection and Energy Consumption Standards

The equipment must comply with national and local industrial furnace emission standards. Exhaust emissions and noise levels must meet environmental protection requirements.

Equipment Features

Highly Simulates Traditional Nang Pit Heating Conditions

The equipment adopts a multi-zone independent temperature control system, usually equipped with quartz infrared heating, hot air circulation, or specially designed refractory panels. It accurately reproduces the traditional Nang pit heating environment, including upper and lower heating effects, ensuring Nang bread with a crispy exterior, soft interior, and uniform coloring.

Efficient Continuous Automated Production

The entire process, including feeding, baking, and unloading, is fully automated. Conveyor speed and temperature are controlled through PLC intelligent variable-frequency control, allowing seamless integration with upstream equipment such as dough pressing machines and pattern stamping machines.

Energy Saving, Environmental Protection, and Precise Temperature Control

Compared with traditional coal-fired or charcoal-fired Nang pits, the tunnel oven provides lower carbon emissions and improved environmental performance. The high-density insulation layer reduces heat loss and can save approximately 20%–30% energy compared with conventional ovens.

Comprehensive Safety Protection

The equipment is equipped with multiple intelligent safety protection systems, including:

Over-temperature alarm

Gas pressure low-pressure protection

Flame failure protection

Other automatic safety warning systems

FAQ

Q1: Does Nang baked by a tunnel oven taste the same as Nang baked in a traditional handmade Nang pit?

A: Basically yes. Modern Nang baking tunnel ovens use infrared radiation and hot air circulation technology to accurately simulate the internal heat distribution of traditional Nang pits. With proper dough formulation and fermentation processes, the baked Nang can achieve the traditional roasted aroma, crispy exterior, and soft layered texture.

Q2: How many Nang breads can the tunnel oven produce per hour?

A: The production capacity mainly depends on the oven length and Nang bread size. Generally, a medium-sized tunnel oven (with a length of 10–15 meters) can produce approximately 1.000–3.000 standard-sized Nang breads per hour, which is more than ten times the efficiency of traditional manual production and is highly suitable for automated production lines.

Q3: Is electric heating or gas heating better for a Nang bread tunnel oven?

A: Both heating methods have their own advantages and should be selected according to factory conditions.

Electric heating: Provides more accurate temperature control, easier operation, and eliminates the need for gas pipeline approval.

Gas heating (natural gas/LPG): Offers higher thermal efficiency and faster heating speed. In industrial areas with natural gas supply, long-term operating energy costs are usually lower than electric heating.

Q4: Can the equipment be used for baking other bakery products besides Nang bread?

A: Yes. The tunnel oven is a multifunctional baking system. By adjusting conveyor speed and temperature zones through the PLC control panel, it can also be used for baking various products, including:

Sesame flatbread

Shaobing

Chinese baked buns

Pizza

Biscuits

Bread

Other bakery products

Q5: Is daily maintenance and cleaning of the equipment complicated?

A: No. Industrial tunnel ovens are usually designed with dedicated crumb removal outlets, and the conveyor mesh belt is designed for self-cleaning or easy disassembly and cleaning. Daily maintenance mainly includes removing baking residues after shutdown and cooling, regularly checking bearing lubrication, and inspecting gas system or heating components.