Tunnel Ovens

Static Tunnel

When timing and cooking control are essential

FULL CONTROL OVER COOKING, EVEN IN LIMITED SPACE

The Static Tunnel is the Pizzagroup professional tunnel oven for those seeking precise cooking control in a compact footprint. Built entirely in stainless steel, it bakes directly on refractory stone with independent top and bottom temperature control, always delivering the right result for every product. Belt speed is adjustable from 30 seconds to 14 minutes, adapting to fresh and frozen pizza, baked goods, sandwiches and various other dishes. Unlike the infrared Flash, the Static Tunnel transfers heat through the refractory stone, ensuring a crispy base and a result closer to traditional baking. A 50 cm wide belt handles multiple pizzas simultaneously. Compact structure designed for professional kitchens where space is at a premium. Part of the Pizzagroup Tunnel Ovens range, complementary to the Flash for fast plug & play production and the Dragon for continuous high-volume output.

What is the difference between the Static Tunnel and Flash?+

The Static Tunnel bakes on refractory stone with direct heat, delivering a crispy base and a result closer to traditional baking. Flash uses an infrared system and is optimised for even tighter spaces with immediate plug-and-play installation via a Schuko socket. The choice depends on the desired baking result and available electrical supply.

Can the Static Tunnel bake products other than pizza?+

Yes. The independent top and bottom temperature control and belt speed range from 30 seconds to 14 minutes make it suitable for fresh and frozen pizza, baked goods, sandwiches and various other dishes. Every product finds its optimal setting.

What electrical supply does the Static Tunnel require?+

The Static Tunnel requires a three-phase electrical connection. For specific technical details on power and voltage for the chosen model, download the brochure or contact the Pizzagroup team.

Download the brochure

Product features

Design & technology

Models

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.