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TROLLEY OVEN

TR
Vulkan Thermo-Roll®
625 - 1100mm
1250 - 2050mm
7 - 14 decks

The VULKAN THERMO-ROLL® incorporates the expertise of over 30 years of dedicated research and development work. The trolley oven scores with its ideal design that combines the benefits of rack and deck oven. It sets new standards in the design of trolley-loaded ovens. The short heat-up times of the thermal oil trolley oven enable efficient baking, batch after batch, while also facilitating smooth replenishment of baked products. Thanks to excellent heat retention of the transfer medium, short interruptions do not result in instant cooling and do not affect the quality of the baked products. It comes as no surprise that bakers in small and large bakeries are full of praise for the VULKAN THERMO-ROLL® oven, which is available in various sizes and models.

Versions
VULKAN THERMO-ROLL®

A UNIQUE ALL-ROUNDER

TROLLEY OVEN VTR STONE VULKAN THERMO-ROLL®
BAKING ON STONE – MANUAL
VULKAN THERMO-ROLL®
BAKING ON STONE, AUTOMATICALLY – WITH CONCORD® CHARGING TECHNOLOGY

CONCORD®

THE AUTOMATIC LOADING SYSTEM

ADVANTAGES OF HEUFT VTR CONCORD®

  • Industry leader: Charging system developed by HEUFT in 2005.
  • Successfully field-tested with over 70 installations.
  • Noticeable ergonomic reduction in workload.
  • For larger batches modularly expandable up to 12 ovens.
  • Baking surfaces over 200 m2 operable by one employee.
  • Complete oven charging in half a minute.
  • High operational reliability due to redundancy.
  • Low maintenance compared to loading systems of similar capacity.

SEE THE OVEN IN ACTION?

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!

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Contact

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Support

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