The HEUFT TURBO-THERM® rack oven is the latest innovation developed in Bell and logically rounds off our oven range. A thermal oil/air heat exchanger brings the baking air in the oven quickly to the required temperature. The TURBO-THERM makes full use of the advantages of thermal oil as a heat transfer medium, such as precise temperature control, protection against aggressive heat, energy-efficiency, and low-noise operation. For large-quantity products such as croissants and bread rolls, we recommend using two trolleys for easy and fast loading/unloading. Thermal oil bakers know that the TURBO-THERM® produces the crunchy crust and appetizing gloss their customers are looking for. As the oven is connected to a centralized thermal oil heating system, there is no need for an additional burner or flue in the bakery. With the award-winning TURBO-THERM® thermal oil bakers can now find an integrated solution from HEUFT for every requirement.
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!