Our cyclo thermic baking tunnel ovens for the production of “pretzel” can be of various widths and lengths, depending on the spaces available at our customers’ sites or on the required products’ volumes, with baking surfaces that can be of two types:
The choice between the two baking conveyor surfaces depends on the style of Pretzel desired: whether soft bread-type or a crisper texture for a snack-type Pretzel.
