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.
IBIS PW trolley thermal-oil ovens are extremely efficient and versatile in their use, combining the advantages of rotary ovens with classic deck ovens. They are convenient in loading and unloading, as this process involves the entry and exit of trolleys. In 3-trolley ovens, the entry and exit process is additionally supported mechanically, which significantly improves and speeds up service.
Carrying out traditional baking of the assortment on hearth plates and baking with the use of tray or baking mold trolleys in one oven is not a problem, because the set can be equipped with trolleys with hearth plates and special loading and unloading trolleys.
It is a technical solution that combines the tradition of deck ovens with modernity, as only about one minute of time is needed to fill a baking area of 16m2 by an experienced person. Gentle heat radiation, the use of hot air and a very efficient steam system ensure excellent baking quality.
The ovens have many different functions and retrofitting options, which are selected according to the individual needs of customers.
The thermo-oil technology makes it possible to combine several ovens with one boiler fired with a gas, oil or pellet burner. The boiler can be placed in the basement, warehouse or garage, just where there is space. Additionaly, due to the use of only one burner in the thermo-oil system, only one flue gas chimney is required in the bakery.
Sample of the oven’s combinations:
– two thermal-oil deck ovens 18m² + boiler 160kW
– two thermal-oil trolley ovens PW110 + boiler 160kW
– two thermal-oil deck ovens 27m² + boiler 290kW
– thermal-oil deck oven 22m² + thermal-oil trolley oven PW160 + boiler 290kW
Maximum baking surface in the minimum bakery area.
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