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RACK OVEN

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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.

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 OVEN?
vertrieb@heuft1700.com
+49 26 52 9791-0