The complete, fully equipped, lines for producing the typical continental or English style toast bread baked in the tins with lids are sought after these days.
For this type of production, the oven is generally equipped with bottom air circulation in the baking chamber – so-called duotherm, which aids in increasing the heat transfer using convection, creating a unified colouring of the product on all sides and in creating the lower crust of the bread. The conveyor can be constructed and based on a link wire band with upright small plate, which is primarily distinguished for its higher bearing capacity, longer operational life and better air circulation in the oven baking tunnel or with standard link wire band.
