To simulate the dynamics of an industrial continuous baking process where dough was conveyed continuously into the oven chamber as a first-in-first-out system, a three-dimensional computational fluid dynamics (CFD) model with moving grids was developed. With a transient state assumption, the model could predict the dynamic responses during the continuous baking. By integrating it with the mathematical models developed earlier by the authors, variations in bread quality due to changes in the oven load were estimated. The results were consistent with the actual measurements from the industrial baking process. The model was further used to investigate the oven operating conditions which could produce the optimum baking condition. According to the simulation results, the heat supply could be reduced whereas the airflow Volume should be increased. With this modification, the weight loss of bread could be reduced by 1.4% with an acceptable crust colour and a completed baking as indicated by its internal temperature. (C) 2004 Elsevier Ltd. All rights reserved.