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Trolley thermal oil ovens

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Trolley thermal oil ovens

Thermal oil bakery ovens, constructed on the basis of many years of experience, are dedicated to bakers requiring the highest quality baking. They are the most versatile ovens available on the bakery market. They provide the maximum baking surface in the minimum area of the plant. They are characterized above all by extraordinary efficiency and ease of use due to automatic loading and unloading.

Thermo-oil ovens designed to intensive use are an ideal solution for craft, large and industrial bakeries. They are dedicated to bakers requiring the highest quality baking. The production technology and the highest quality materials ensure their long service life, while generating significant energy savings. Ovens occupy a small area in a bakery in relation to their baking area. The oven design ensures the same temperature distribution in the heating plates, because the thermal oil (heat carrier) is constantly pressed by the pump with a magnetic seal. The heating technology used and the oven’s construction guarantee even baking and ensures repeatability of baking for the baker. Thermo-oil ovens are equipped with a modern computer-based control system that constantly monitors the proper operation of the devices.

The principle of heating is similar to the central heating system used in residential construction (central boiler with a network of pipes and radiators), with the difference that the heat transfer fluid (heating medium) is not water, but synthetic oil with high heat capacity. The boiler is a complete unit, consisting of a heat exchanger, burner, circulation pump, electrical control and all sensors and regulators necessary for operation and safety. The heating surface of the boiler consists of pipes resistant to high temperatures, arranged in two cylindrical coils. The tube bundle is arranged in such a way that optimal combustion conditions can be achieved with a minimum load on the heating surface.

The energy generated during combustion at the burner level is transferred to the heat carrier in the coil (located in the center of the boiler) and then pumped to the oven. In the baking process, the difference between the temperature of the heating medium and the baking temperature is very important. In IBIS deck thermal oil ovens it is only 25°C. The temperature is always stable – there is no decrease in the thermal effect. Excellent baking results are achieved thanks to the high accumulation and excellent heat transfer.

STANDARD EQUIPMENT:
MAGNETIC PUMP
SYNTHETIC OIL

  • The ovens combine the advantages of rotary ovens with baking possibilities in deck ovens.
  • Minimum gas, oil or pellet consumption due to high heat accumulation and quick heating of the oven.
  • Baking chamber made entirely of stainless steel; minimal maintenance as there is no moving parts inside.
  • Clear and user-friendly 10” control panel.
  • Slight heat radiation and thermal oil circulation ensure excellent baking quality.
  • Quick heating time allows you for quick baking products batch by batch.
  • High efficient evaporation system.

 

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    Dział sprzedaży

    Dział sprzedaży

    Obsługa klientów zagranicznych i firm współpracujących

    Remigiusz Koniec

    Dyrektor ds. Sprzedaży i Marketingu

    Robert Zatorski

    Regionalny Przedstawiciel Handlowy (region zachodni)

    Jarosław Winiaszewski

    Regionalny Przedstawiciel Handlowy (region centralny)

    Bartłomiej Kluczyński

    Regionalny Przedstawiciel Handlowy (region wschodni)

    Robert Kurek

    Regionalny Przedstawiciel Handlowy (region południowy)