Refers to a type of oven in which the products are fed into the oven from one side, passed through the oven on a conveyor belt and come out on the other side. Continuous or tunnel ovens have several heating zones and cooling zones. The products are preheated at the entrance and cooled at the end. The hottest zone is located in the middle of the oven. This type of oven is designed for high quantities or mass production. The oven length and width determine how many products can be produced per hour. The larger the oven, the more products can be processed at the same time. A classic parameter for this is the units per hour that leave the oven.