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HEAT EXCHANGER

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HEAT EXCHANGER THERMAL OIL HEAT EXCHANGER
100 - 2000 KW
Oil, gas, electric

The principle behind the HEUFT heat exchanger is actually very simple: Similar to radiators in modern central heating systems, one or more ovens are supplied with heat from a central heat exchanger installed in a separate room and dimensioned to suit the bakery. This arrangement has many advantages: the noise level in the bakery is reduced, there is no need for additional burners and flues and the heat exchanger is protected from steam and flour dust, which prolongs its service life and improves its efficiency. The high combustion efficiency of all energy sources used, from crude oil to bioelectricity, also contributes to the good economic balance.

Versions
NEW EFFICIENCY „NE“
INNOVATION AND PROGRESS

SEE THE OVEN IN ACTION?

THIS IS WHAT THE
EXPERTS SAY

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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!

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Contact

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Support

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