Commercial Bakery Ovens
The Henry Group designs and manufactures a full range of commercial/industrial bakery ovens and equipment for the wholesale baking industry. We provide tunnel and tray ovens for many applications in widths ranging from one meter to 15’-6” wide which is the widest commercial bakery oven allowing maximum throughput. We design quality bakery equipment with maximum adjustability, energy efficiency, and durability. We provide indirect and direct gas fired models with a wide variety of baking surfaces and drive systems. We offer a full complement of support and ancillary equipment to support our commercial bakery ovens including loading and unloading systems, conveyors, depanners, and pan cleaners.
Commercial Ovens
- DGF - Traveling Tray Oven single lap, (also convection heat)
- DGF - Mesh Hearth and Plate Hearth
- IGF - Indirect fired Mesh Hearth
- Hybrid DGF / IGF
- Steam Sections
- E4 - IGF / Hybrid with Integrated Catalytic Oxidizer
- Automatic loading and unloading systems
- Oven Loaders and Unloaders
- Wing Loader - Peel Board Unloader/ Oven Loaders
- Combo Pan and Hearth Product Loaders/Unloaders
Industrial Baking Oven Products
- Tunnel Ovens — Designed for baking a vast variety of products in pans or directly on the hearth.
- Tray Ovens — Our traveling tray oven is direct gas-fired and designed for baking a vast variety of products in pans, as well as products baked directly on trays. Pre-assembled and insulated ceiling and wall panels along with modular design allow for easy installation and future expansion.
- High Temperature Ovens — High temperature pita ovens are direct gas-fired and designed for baking Greek or Syrian pita bread and/or pizza crust baked directly on the hearth. The hearth is composed of hi-carbon (stainless option also available) balanced weave steel wire mesh belt or hearth plates which form an interlocking, self-supporting level baking surface.
- Meter Wide Tunnel Ovens — Meter wide tunnel ovens are direct gas-fired and designed for an inline baking process like pizza crust or soft pretzels baked directly on the hearth. The hearth is composed of hi-carbon (stainless option also available) balanced weave steel wire mesh belt or hearth plates which form an interlocking, self-supporting level baking surface.
Across the THG Oven Range
- Steel baking chambers with expansion joints, so the oven can grow with heat without moving
- Explosion relief built into the oven ceiling
- Mineral wool insulation rated to 1,000°F
- Stainless steel exterior finish panels
- Bearings and serviceable parts outside the baking chamber where practical, with lighted viewing windows and insulated access openings
- Independent turbulence (convection) systems rated to 500°F
- PLC-based PID temperature control with recipe-driven operator interfaces
- Burner safety systems that follow NFPA 86
Common questions
What types of bakery ovens does THG build?
Direct gas-fired and indirect gas-fired tunnel ovens, hybrid direct/indirect ovens, direct gas-fired traveling tray ovens, high-temperature pita ovens and meter-wide tunnel ovens, with mesh, plate or grid hearths.
What widths are available?
THG tunnel and tray ovens range from one meter to 15’-6” wide.
Are the ovens standard models or custom?
Each oven is designed to bake to the process parameters the bakery needs. Burner layout, for example, is set during final engineering around the product and its baking profile.
Can THG supply the whole oven line?
Yes. THG supplies ovens with groupers, loaders, unloaders, conveyors, depanners and pan cleaners, coordinated from one system control panel.
Is emissions control available?
An integrated catalytic oxidizer is available on indirect and hybrid ovens. It heats bake-chamber air over a catalytic bed to remove ethanol, then returns the heat to the first baking zone.
Talk with THG about your equipment.
Share your product, the process and the equipment you need to connect.