thermo oil ovens
|The oil deck ovens are designed for baking high homemade quality and porous bread. BT-TS Classic ensures a traditional and cost saving baking performance with a precisely set temperature curve and the best baking characteristics as with classic steam ovens.|
In addition, it features a unique system of microcirculation, producing a golden, crispy bread crust, common in decks higher than 300 mm. Combined with an integrated thermal oil boiler, BT-TS Classic constitutes a cost effective alternative to conventional bakery ovens, making the use of a boiler room unnecessary.
|BT-TL pass-through thermal oil ovens are multi-purpose ovens used by modern midsized and large bakeries for baking a wide range of high-quality bread and bakery products. BT-TL accomplishes the main goal of baking all products (rolls, buns, baguettes, French bread, twists, etc.) directly on the baking plates with a thoroughly baked bottom crust. The dough is proved either on trolleys or in box proofers or using continuous proofers.|