Conny™ Convection Oven
The Conny Convection Oven is a highly energy efficient oven with countless baking options. With optional features such as conveyors, your requirements are met - regardless of size.
Since 2009 we have been developing and continuously innovating bakery tunnel oven solutions with the Conny ovens. Our Conny ovens are sophisticated bakery production lines producing the finest products in an efficient and innovative manner.
When choosing a baking solution from Aasted, you will be provided with tailored solutions with unique know-how. Based on exceptional engineering skills, you are provided with the best solution regardless of your needs.With our baking tunnel oven series Conny, you are provided with the highest quality output - regardless of the heating method. Our baking ovens come with indirect forced convection, direct, electrical or hybrid heating technology.
The Conny bakery tunnel ovens give you the possibility to produce any baking products. They can be combined with many of our machines for optimizing, decorating or developing your final product.
The Conny bakery tunnel ovens are designed to meet the highest industrial standards for baking of biscuits, crackers, cookies, cakes, pizzas, bread, and many other baking products. The Conny Ovens are baking tunnels that provide you flexible and efficient heat transfer resulting in a uniform and perfectly baked products. Conny bakery tunnel ovens come included with an easy to use HMI, giving you full control of each of the zones ensuring perfect baking process.
The Conny Ovens are engineered with the possibility of creating any product you like from the feeding zone. Combined with the Aasted extruder and depositor, you will have countless options in terms of product development. Furthermore, depending on the type of product you want to bake, we can offer different conveyor belts for individual purposes. With the Conny bakery tunnel ovens, you will have endless possibilities, supplying you the opportunity to bring your own baking experience to perfection.
The challenges in the bakery industry are centered around continuously changing environmental hurdles, financial constraints and an increasingly global customer base that are forcing flexibility. These changes demand many industrial bakeries to innovate and associate a more flexible production capacity.
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