708-388-7766 info@naegele-inc.com

Impingement Ovens

Our impingement ovens offer an indirectly fired baking solution, which means no combustion products share the baking chamber with your finished products. Instead, a burner heats the heat exchanger, fresh air is brought in and heated by the heat exchanger before entering the baking chamber, and air from the burner is exhausted out. 

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  • Impingement air can be adjusted by VFD
  • Even baking across the width of the belt
  • Adjustable top and bottom heat control
  • Modular construction for fast installation and easy future expansion
  • No impingement fingers, making the baking chamber very easy to clean¬†


  • CIP systems available for full internal washdown
  • Washdown exteriors available


  • Pizza
  • Calzones
  • Flatbreads
  • Empanadas
  • Bread
  • Breadsticks
  • Cakes
  • Cookies
  • Pastries
  • Muffins
  • Pies
  • Macaroons
  • Granola





  • Widths from 31″ (800 mm) to 138″ (3,500 mm)
  • Lengths over 328′ (100+ meters)
  • Zone lengths from 13′ (4 m) to 5′ (16 m)


Capacities will vary based on product application. Please contact us for throughputs relevant for your product.

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Naegele Bakery Systems
5661 W 120th Street
Alsip, IL 60803



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