Premium and artisan quality
The single-deck FTP tunnel oven is designed to bake products directly on natural stone.
During pre-heating, the stone stores the heat that is subsequently transmitted to the bread by conduction (on hearth). The heating mode by top radiation gives the product time to develop, ensuring an open crumb and a distinct crusty crack.
This oven is primarily dedicated to baking crusty breads, of top quality, offering a hand-crafted appearance and awarded the “baked on stone” label.
• 2.40 m (7.9 ft)
• 3.6 m (11.8 ft)
• 4.0 m (13.1 ft)
From 14 m (46 ft) to 47 m (154.3 ft)
Baking surface area:
From 33.6 m² (361.2 sq ft) to 188 m² (2,021 sq ft)
To learn more: