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Uneven baking may appear as dark edges, pale centers, different colors across the belt, inconsistent bottom crust, or products that are fully baked on one side but underbaked on the other. A gas fired tunnel oven depends on balanced combustion, airflow, exhaust, conveyor movement, product loading, and zone control.

Conveyor speed determines how long a baked product remains inside the cooling section. Raising the speed increases hourly throughput but shortens residence time, while lowering it provides more cooling time but may restrict the output of the entire line.

A depanning system can handle multiple tray formats when tray dimensions, product positions, release methods, and changeover requirements are considered during design. Simply making guides adjustable is not enough. A bakery depanning machine must lift or remove products consistently without damaging bread, deforming cakes, interrupting tray flow, or requiring lengthy adjustments between production runs.