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RACK OVEN

RA
Vulkan Turbo-Therm®

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.

Special Features
  • Lightning-fast reaching of the set temperature before and after program start
  • Energy and maintenance cost-saving connection to central heating system
  • Enormous heat storage capacity due to massive construction
  • Powerful thermal oil steam units for saturated steam production
  • Juicy baking due to permanently available heat
  • Consistently reproducible quality 365 days
Special Features
  • Lightning-fast reaching of the set temperature before and after program start
  • Energy and maintenance cost-saving connection to central heating system
  • Enormous heat storage capacity due to massive construction
  • Powerful thermal oil steam units for saturated steam production
  • Juicy baking due to permanently available heat
  • Consistently reproducible quality 365 days

BAKING WITH
THERMAL OIL

BA
PERFECTLY REPRODUCIBLE QUALITY
Our thermal oil ovens have achieved worldwide recognition and have made HEUFT the world market leader for this technology. Hundreds of automated HEUFT ovens and systems all over the world produce top-quality products – day after day. As a liquid heat transfer medium, thermal oil has decisive physical advantages over systems working with air, gas or water. The HEUFT ovens are able to perfectly leverage this advantage. This starts with the fast, energy-saving heat-up process and ends with an absolutely uniform baking result.
MORE ABOUT THERMAL OIL

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
A thermal oil-based heat exchanger brings the baking air in the oven to the right temperature quickly. Our rack oven makes full use of the advantages of thermal oil as a heat transfer medium. Precise temperature control prevents the build-up of aggressive heat at all times. The system operates in an energy-efficient manner and produces very little noise. Popular products such as croissants and bread rolls can be baked in large quantities by using either one or two trolleys for easy and fast loading. Because the oven is connected to a centralised thermal oil heating system, there is no need for any additional burner or flue in the bakery.
The target temperature can be achieved in lightning-quick fashion before and after the programme starts. Connection to the central heating system delivers energy and maintenance cost savings. Massive construction means an enormous heat storage capacity. Powerful thermal oil units produce saturated steam. Permanent heat availability ensures moist and succulent bakery products. Quality is consistently reproducible 365 days a year.
Bakery products which are in high demand, such as croissants and bread rolls, can be conveniently and rapidly loaded via one or two trolleys. Our rack ovens turn out the crunchy crust and appetising glossy finish to which thermal oil bakers have become accustomed.

With our thermal oil steam units. The steaming system of our rack and trolley ovens consists of two thermal oil heated steam units, each with a built-in spray tube made of chrome-nickel steel.

They generate rich steam at any desired moment and with the exact amount of water as defined in the baking program. The steam is distributed evenly over the rear wall. Our powerful steam generators never reach their limits, even when baking steam-intensive baked goods in batches.

BIC, our Baking Information Center, should be mentioned here. With the help of BIC, measurement data and key figures can be visually displayed and monitored. Energy consumption can thus be identified, optimized if necessary and documented in accordance with standards. This is what a digitally networked and energy-efficient future looks like. It pays off!

Contact

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Support

QUESTIONS ABOUT THE OVEN?
vertrieb@heuft1700.com
+49 26 52 9791-0
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VIEW OTHER OVENS?

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TROLLEY OVEN
Deck oven
Large Ovens
HEAT EXCHANGER
HEUFT Thermo-Oel GmbH & Co. KG · Wehrer Str. 21 · 56745 Bell · Fon +49 2652 9791 0 · Fax +49 2652 9791 31 · info@heuft1700.com