Steel band ovens

Steel band oven

Innovation in Food Engineering

Thermal precision for fluid batters and high-output products

Features of steel band ovens

A steel band oven transfers heat through radiation, forced convection and indirect conduction onto a continuous metal belt. The smooth baking surface allows fluid batter to spread evenly, retain its shape and bake uniformly.

The Termopan by Insertec MB oven range is designed for continuous baking lines producing biscuits, flat sponge cakes, ring-shaped biscuits, traditional shortbread and products made from fluid batters. Its smooth, continuous metal surface ensures uniform baking from the base, preventing deformation, batter leakage or uneven baking.

This oven meets the highest standards of thermal stability, humidity control and efficiency in high-output lines, with zones and advanced thermal profile management.

It is the standard oven in biscuit manufacturing and specialist pastry production thanks to its reliability, thermal precision and speed.

Advantages of the Termopan by Insertec MB

  • Uniform heat distribution across the entire belt
  • Prevents batter loss or deformation, ideal for batters without a firm structure
  • Humidity control and zonally adjustable draught
  • Modular structure, adaptable to different product types
  • High load capacity, up to 120 kg/m² in continuous operation

Engineering validated through thermal simulation

At Termopan by Insertec, we analyse the behaviour of heat and the product in each baking section.
This enables us to:

  • Adjust flame intensity and distribution to suit the product.
  • Assess the thermal impact on the internal structure and surface.
  • Define baking profiles tailored to speed, format and the desired moisture level.

The flame is not improvised. It is calculated.

Products suited to this type of oven

  • Traditional biscuits produced with high efficiency
  • Traditional shortbread and ring-shaped biscuits
  • Flat sponge cakes
  • Crackers made from fluid formulations
  • Certain biscuit-based tart bases

Technical specifications

Parameter Value or range
Heat type Radiation + forced convection
Baking surface Smooth metal belt (stainless or carbon steel)
Maximum temperature Up to 300 °C per zone
Thermal zoning Up to 10 independently controlled zones
Load capacity Up to 120 kg/m²
Usable belt width From 1000 mm to 3000 mm
Baking length From 10 m (extendable in modules)
Fuel options Natural gas, propane or an electric version