Tunnel Ovens

Ventilated Tunnel

High productivity, versatility, and customization for those seeking top-of-the-line performance

THE POWER OF FORCED AIR FOR CONSISTENT BAKING

Pizzagroup Ventilated Tunnel ovens are the professional solution for high-volume production requiring speed and consistency. Forced hot air circulation ensures uniform cooking throughout the entire belt surface, reducing baking times and maintaining constant results even during peak hours. Available in electric and gas versions, with belt widths from 50 to 80 cm to adapt to every production capacity. The robust stainless steel structure is designed for intensive daily use in professional kitchens, restaurants chains and food production facilities. Part of the Pizzagroup Tunnel Ovens range, complementary to the Dragon for refractory stone baking and the Static Tunnel for precise control in compact spaces.

What is the difference between a ventilated tunnel and a static tunnel oven?+

A ventilated tunnel uses forced hot air circulation for faster, more uniform cooking across large production volumes. A static tunnel relies on direct heat from the refractory stone and independent top/bottom temperature control, delivering a result closer to traditional baking. The ventilated version is ideal for high-throughput operations; the static version for quality-focused pizzerias.

Are Ventilated Tunnel ovens available in gas as well as electric?+

Yes. Pizzagroup Ventilated Tunnel ovens are available in both electric and gas versions, allowing you to choose the energy source best suited to your facility. For specific models and technical specifications, download the brochure or contact the Pizzagroup team.

What types of business are Ventilated Tunnel ovens designed for?+

Ventilated Tunnel ovens are ideal for restaurant chains, large-scale catering operations, supermarket food counters and any business requiring continuous, high-volume pizza production with consistent and repeatable results.

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Product features

Design & technology

Models

The Pizza Group Tunnel ovens are ideal for cooking almost any type of product, such as pizzas, focaccias, flatbreads, tortillas, piadina, bruschetta and canapes, as well as vegetables, chicken and meat.

Discover all features

The front door has been designed for inserting food products that require shorter cooking times, while the two side openings are fitted with baffles whose height can be adjusted according to the product being cooked, also allowing greater heat retention inside the chamber, making it suitable for longer cooking times.

VENTILATED BAKING

Forced hot air ensures even heat distribution across the full belt width.

IMQ CERTIFICATION

Guaranteed compliance with industry reference standards.

POWER SUPPLY

Choose between gas or electric version, based on your needs.

DESIGN

PREMIUM FINISH, UNCOMPROMISING BUILD

Full stainless steel structure, high-quality powder coating, and carefully finished details throughout. The Ventilated Tunnel brings Italian build quality directly to the production floor, maintaining high aesthetic standards even after years of intensive use.

TECHNOLOGY

HEAT THAT SURROUNDS, NOT JUST WARMS

Forced air circulates continuously inside the cooking chamber, wrapping every product in even heat from all directions. No cold spots, no variation in results even at peak production: the airflow does the work, the belt does the rest.

FLEXIBILITY

GAS OR ELECTRIC: YOUR CHOICE

The only tunnel in the range available in both power options. Gas for those who prioritise long-term energy costs, electric for those working without a gas line or seeking simpler system management. Same machine, same baking quality, power supply tailored to your needs.