Cookies of many variations and tastes are widely baked in Impingement Ovens world wide.
The world famous butter cookies is a good example, which have been baked in the convection oven principle for more than 40 years.
Extreme product development in this group of products have taken place for some years now and this will continue for the years to come.
Flexibillity and process variability is the key to this type of baked cookies, and the impingement/convection ovens are very well suited for this.
Many of the ovens are baking on solid steel belts, but also woven wire mesh is being used occasionally.