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Deck oven

De
Vulkan Thermo-Oel®
625 - 2070mm
1600 - 2500 mm
3 - 12 decks

A classic with state-of-the-art modular technology and the undisputed favorite among bakeries: the deck oven. Bakers who have invested in a HEUFT thermal oil deck oven quickly discover that they have acquired a device that sets new quality standards for all future components. Be it crispy rolls, well-baked bread or juicy sponge cake: Bakeries can implement their recipes perfectly, including kneading process, preparation, proofing and cooling. As the baking atmosphere can be precisely adjusted, every product is baked to perfection. Fast heating up and lowering of the baking temperature, as well as optional turbulence operation allows bakers to intervene quickly should production conditions change. The VULKAN thermal oil deck oven is not only highly efficient but also extremely versatile, catering for large batches as well as step-by-step loading of individual trays, tins and loose goods. That is why artisan bakers dedicated to quality opt for VULKAN thermal oil deck ovens.

Special Features
  • Customized oven design with 3 to 7 decks, baking areas between 3 and 30 m2, and up to 3 temperature levels
  • Bake directly on the hearth plate
  • Bake batch after batch
  • Simple menu navigation via the HEUFT touch screen control display
  • Big on performance, modest on energy and space requirements
Special Features
  • Customized oven design with 3 to 7 decks, baking areas between 3 and 30 m2, and up to 3 temperature levels
  • Bake directly on the hearth plate
  • Bake batch after batch
  • Simple menu navigation via the HEUFT touch screen control display
  • Big on performance, modest on energy and space requirements
Versions
VULKAN THERMAL-OIL®
THE PERFECTIONIST
VULKAN THERMAL-OIL®
OUR "AMBASSADOR" FOR DIVERSITY
VULKAN THERMAL-OIL®
DECK OVEN WITH PULL-OUT DECKS

Concord®

THE AUTOMATIC LOADING SYSTEM

TIER OVEN SYSTEM WITH CONCORD®

  • High-tech automation “Made in Germany”.
  • Central control of all loading and unloading mechanisms.
  • Ergonomic operation of baking surfaces up to 180 m2.
  • Efficient due to high throughput and enormous operational reliability.

DECK OVEN SYSTEM WITH CONCORD® A LOADER

  • Up to 12 pull-out hearths on top of each other.
  • Improves physical working conditions thanks to ergonomic working height
  • One oven with the flexibility of up to 7 ovens.
  • Very compact design of the loading and unloading equipment.

SEE THE OVEN IN ACTION?

THIS IS WHAT THE
EXPERTS SAY

TH

I bake traditionally on stone, just like I used to, but with the latest technology at the highest level – No compromises!

My customers love the great crust from our Heuft thermal oil ovens, and my bakers love the ease of handling.

No oven in our bakery is as flexible or performs as well as our Heuft Thermo-Roll.

Baked directly on stone, finished with turbulence – simply irresistibly good!

The best decision!

Thanks to our Heuft ovens, our Weckle are juicy and crusty – Just like the old days.

Our passion at Sonoma has always been to bake absolute top quality bread!

JOSEF HINKEL, BAKERY HINKEL
ALEXANDER TRUNK, TRUNK BAKERY
KARL-JOSEF THOME, MOSELTHAL, THOME BAKERY
STEPHAN KRAUS, BAKERY KRAUS
CLAAS BAAD AND CHRISTIAN JÖRGENSEN, DAHLS BAKERY
WILHELM BURKARD, BURKARD BAKERY
ANDREW CONNOLE, SONOMA BAKING COMPANY

Questions?Answers!

Qu
Yes. HEUFT VATO deck ovens compare extremely favourably with large oven systems. Up to 12 hearths, which can be designed as pull-out decks if required, offer baking surfaces of up to 108 m2 per oven. This permits an excellent ratio between the footprint needed and available baking surface. The VATO’s variable hearth sizes and hearth group control system make it a particularly flexible option. Both the smallest of batches and high throughputs can be baked cost-effectively. A large choice of individual settings within the baking programme guarantees that each shift will achieve the desired artisan quality of stone baking. The even heat generated by the VATO deck oven produces equally good results for bread, rolls and tray cakes alike.
These thermo-oil fired ovens can be loaded and controlled from both sides. Depending on requirements, automatic loading and unloading can be performed by a CONCORD fabric conveyor loader or by an industrial robot. VATO ovens can thus be easily integrated into any artisan or industrial production line since they use state-of-the-art technology to fulfil the key goal of expanding production without compromising product quality.
This is still by far the most popular type of oven. It forms the very heart of your bakery and ensures that all your recipes, kneading, preparation and cool rising processes will lead to perfect results. It also creates a tailored baking atmosphere that can be fine-tuned to the needs of every single product. Fast heat-up times, rapid subsequent lowering of the baking temperature and optional turbulence operation allow bakers to intervene immediately should production conditions change. The HEUFT trolley oven is highly versatile. It can cater equally effectively both for large batches and for the step-by-step loading of individual trays, tins and free-baked goods.

Yes, because our hybrid thermal oil heater combines an electric and a fossil-fired heater, whereby the electric heater can be operated using electricity from renewable sources. Natural gas or heating oil is generally used as the energy source for the fossil-fired heater. Alternatively, the combustion of liquid gas, biogas, wood pellets or hydrogen is possible.

HEUFT offers the VPN Tosibox system. This is an intelligent network device which enables access via a secure connection. The remotely controllable system is connected to the lock via network cable or WLAN/3G/4G USB modem. The Lock can be used with any available internet connection.

Contact

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Support

QUESTIONS ABOUT THE OVEN?
vertrieb@heuft1700.com
+49 26 52 9791-270