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HEUFT THERMO OEL SYSTEM
COURAGE TO INNOVATE
Back in 1969 Heuft built its first deck oven heated with thermo oel. A bold step at the time. But success came sooner than expected. Demand increased, and by the mid-70s the new type of oven was the most important product of the family business. Thermal oil and Heuft were synonymous! This remains true today.
OPERATIONAL DESCRIPTION
Baking with thermo-oil works on a principle similar to that of central heating. The heating system is separate from the oven: the Heuft thermo-oil boiler. Fed with fuel oil, natural gas, electricity or as a biomass boiler with wood chips, wood pellets, even sawdust, old bread or corn cobs, it heats up the thermal oil, which carries the heat to the oven.
Via a pipeline system with supply and return lines the non-toxic, temperature-resistant and extremely heat-receptive and heat-retentive oil enters the radiative bodies.
The hot thermal oil is circulated very rapidly (about 8000 liters per hour for a 20 m² baking surface) without pressure in an open system by means of strong pumps. This means that only flow pressure is created, and no expansion pressure from the thermal oil.
The flow of the hot thermal oil to the oven is regulated precisely by a 3-way valve. The high heat storage capacity of the thermal oil and the outstanding heat transfer result in a smooth, gentle but powerful heat transfer to the dough, resulting in a very good oven rise and even browning-off.
What was once a minor sensation is today a technical standard at Heuft. Our experience with the thermal oil system means security for you!
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