From baking tunnel ovens. J4 was born in 1994 on the basis of a great experience with almost 30-years in development and production of baking line production.

The company started with the production of individual baking ovens and today supplies the whole bakery and confectionary lines that meet all the requirements of craft and industrial production.

Deck tunnel oven by J4, they are primarily used in bakeries of smaller dimensions. (video: J4)

Within a short time of its existence the company J4 is today an important player on European markets and the markets in the Middle East and Far East. Today J4 supplies baking equipment to Northern and Southern America, Africa, Europe and Asia.

Baking tunnel ovens and complete lines for bakery and confectionary

J4 is an importante developer and producer of baking tunnel ovens (cyclothermic, electrical, direct heated, convection and thermo-oil). J4 produces not only baking tunnel ovens but supplies the complete bakery and confectionary lines.

These lines are intended for baking both rye, rye-wheat or wheat bread and also various types of bakery and confectionary products (such as pastries, toast bread, hamburger buns, gingerbread, pies, cakes, pretzels, salted sticks, crackers, biscuits, cookies and others).

Automatic lines for baking ovens

The baking ovens produced with components from renowned companies working like fully automatic lines (only with supervision).

The technology of baking is fully automatic, controlled by special software to set up to 300 recipes. It is possible to select ovens equipped with STIR technology and highly effective equipment for generating steam, BVP and equipment for using waste heat.

The technology permits to achieve minimum power consumption as well as minimum investment and operating costs per ton of baked goods.

Deck tunnel ovens for small bakeries

The Deck tunnel ovens are primarily used in bakeries of smaller dimensions or in the bakeries where it is not possible to place a standard oven considering the required oven capacity and length.

The ovens can bake all common types of bakery products. The double-deck ovens are supplied in standard widths (0,6÷4 m) and can be furnished with the accessories and customization.

Double deck oven: parallel and counter flow
The double deck oven can be customized in two different variants: the “parallel flow“ and the “counter flow“.

The variant “parallel flow“ can bake either only on one deck or on both decks together. For each deck it is possible to choose different temperatures and different timing for baking. It is also possible to bake different products on each deck. Direction is the same for both decks.

The variant “counter flow“ can bake on both decks only one product at the same time, the baking times are the same for the both decks. The product is set on upper deck and it is automatic set to lower deck and it returns to the beginning of the oven. The baking direction is opposite.

The double-deck baking ovens can be cyclothermic, with using of diverse types of gas and liquid fuels, and also with electrical heating.

Example of axonometric profile of a double-deck cyclothermic PPP band oven with a wire mesh band. It is a construction of “counter-flow“ with a reloading conveyor between decks. (photo: J4)

1: burner    
2: burner chamber 
3: combustion chamber 
4: temperature control in the upper and lower radiators    
5: distribution ducts of hot combustion gases
6: return ducts of cold combustion gases 
7: colleting chamber of cooled combustion gases 
8: cyclothermic fan of the heating system with speed control 
9: exhaust chimney for combustion gases from the heating system 
10: safety ventilation flap 
11: hot combustion fumes 
12: cooled combustion fumes
13: regulation damper of excess vapours exhaust from the baking chamber
14: vapours exhaust
15: dual stainless steel steam pipes with 100% condensate separation
16: inspection window
17: baking chamber lighting
19: thermal insulation
20: wire mesh band conveyor
21: band drive with speed control
22: mechanical band tensioning
30: roller conveyor for bread reloading

The Band types are: Granite-stone plate band, Link (louver) plate band and Wire mesh belt.

The production lines are for: baguette lines, Baranka, sushka, taralli and pretzel, Batons, Biscuits, Cake and muffin, Ciabatta, Durable pre-baked pastry, Free set bread, Hamburger buns, Pastry, Pizza, Salted sticks, Short pastry, Tin bread, Toast bread.