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.
Through permanent further development, we have continuously advanced the properties of our heat exchanger series. The achievement level (of efficiency) of up to 99.9 %* is certified by TÜV and guarantees the very highest performance.
Due to the low flow resistance, necessary energies are minimized, materials are conserved and corresponding maintenance costs are saved. In addition, you actively reduce the number of unnecessary CO2 emissions and thus contribute to the protection of our environment.
Our state-of-the-art systems also integrate intelligent energy management in multi-boiler plants to increase efficiency even further. The Back Information Center (BIC) enables the visualization of measurement data and key figures, allowing you to analyze your energy consumption for further optimization and proper documentation. Contact us to discuss your energy-efficient future and the savings you can make with our technology!
However, efficiency is only one aspect a good oven manufacturer will consider. Equally important are optimized baking conditions inside the oven for as many different products as possible – and that is where thermal oil is simply unbeatable.
*Achievement of the physically possible combustion efficiency at nominal output of 97.9 % (without the use of a flue gas heat exchanger) or up to 99.9 % (with the use of a flue gas heat exchanger).
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!