The Static Tunnel is built entirely in stainless steel with electromechanical controls. Easy to use, it delivers consistent results on any product.
Discover all features
The front door is designed for inserting products with different cooking times. The height-adjustable side baffles control heat retention in the chamber, adapting to any dough type or product.
INDEPENDENT THERMOSTATS
Separate top and bottom control for precise baking profiles.
ADJUSTABLE DOOR
3 height positions to control heat retention in the chamber.
EASE OF USE
SET IT ONCE. ALWAYS DELIVERS.
Temperature and belt speed are set once. From that point the cycle is fully automated: the product goes in, bakes, comes out. Suitable for non-specialised staff, it cuts training time and minimises the risk of operational errors during service.
THERMAL CONTROL
THE RIGHT BAKE FOR EVERY PRODUCT
Two independent thermostats for top and bottom heat, front door adjustable across three positions, operating range from 30 seconds to 14 minutes up to 450 °C. The Static Tunnel adapts to any product type, from flatbreads to high-hydration pizza dough, with no compromise on the final result.
Find the solution best suited to your needs.
Static Tunnel
When cooking time and control are essential
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