“For the last ten years, we have been baking our breads in an automated Vulkan Thermo-Oel deck oven (VATO). There is simply no other baking and loading system in the market that offers us the same degree of flexibility, which is crucial for us as a quality artisan bakery. We use our VATO with eight pull-out hearths for our pan loaves, the favorite bread of the people of Osnabrück. Our customers want fully baked-through bread with a light crust, and the Thermo-Oel oven is simply the ideal unit for this type of product. The constant yet gentle heat transfer from the oven to the loaves prevents scorching of the surface, keeping the crumb moist and tasty and ensuring lasting freshness.
In purely physical terms, Thermo-Oel is an outstanding heat transfer medium, and our excellent breads demonstrate this. On the other hand, the technology is ideal for heat recovery. That is why we decided to install such a system the moment we bought the VATO. This investment has long paid for itself. I get up every morning, knowing that we have already made money this day while we were still asleep.”