TROLLEY OVEN

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

The VULKAN THERMO-ROLL^® impresses with its universal range of applications: It combines the advantages of a rack oven with trolley loading system and the baking capabilities of a deck oven. Where the VULKAN THERMO-ROLL^® is run with our patented stone plate system, traditional stone-baking quality and easy handling are added to the winning formula. Fast loading is another great advantage.

Even if the THERMO-ROLL^® is loaded manually as a deck oven, you need less than sixty seconds for a 10 m² oven. The THERMO-ROLL^® is as flexible in its use as it is in its form. Available in various sizes and for a wide range of tray dimensions, the models of the THERMO-ROLL^® series can be adapted to suit virtually any bakery. The THERMO-ROLL^® is thus a true all-rounder.

Advantages:

Resting baking comparable to a deck oven
Switchable turbulence for an agitated baking atmosphere
Bake batch after batch
Rapid and complete de-vaporization
Individual customized solutions due to more than 2000 possible variants
Modularly expandable up to the capacity of a large oven plant
Consistently reproducible quality 365 days
Universal oven: suitable for all products without compromise

TROLLEY OVEN VTR STONE VULKAN THERMO-ROLL^®

BAKING ON STONE – MANUAL

Baking on stone is an excellent traditional technique. Loading and unloading can however be difficult and time-consuming. Not so with our VULKAN THERMO-ROLL^®: thanks to our mechanical loading tools, the oven can be filled in less than 60 seconds – without great physical effort or stress. The optional retractable patented stone slab trolley transforms the THERMO-ROLL^® into a true deck oven. In this case, baking is done directly on the hearth plate. You will not be able to find any difference in baking quality between our Vulkan Thermo-Roll and a conventional deck oven! The unique combination of versatility and top baking results have made the THERMO-ROLL a popular model in bakeries of any size.

Advantages:

Space-saving oven system with baking surfaces from 8 to over 100 m²
Characteristic stone baking quality as in a deck oven
High degree of rationalization thanks to mechanical loading
Uniform basic heat distribution thanks to stone plate module
Modularly expandable up to large systems
Versatile oven that caters for tray, tin and stone baking
Tailor-made solutions for any batch size
Energy-efficient oven technology

VULKAN THERMO-ROLL^®

BAKING ON STONE, AUTOMATICALLY – WITH CONCORD^® CHARGING TECHNOLOGY

Daily production processes made easy: The THERMO-ROLL^® on stone effortlessly brings together efficiency, quality and ergonomics. Today, partial or complete automation noticeably improves workplace conditions in bakeries and optimizes the production flow. With increasing quantities one HEUFT CONCORD^® VTR serves up to 12 THERMO-ROLL^® trolley ovens with a baking area of up to 200 m²! The CONCORD^® VTR loader can be moved manually and precisely to the front of the ovens. Once positioned in front of a trolley oven, it quickly loads and unloads the THERMO-ROLL^® in a fully automated process. Thus, one employee can easily operate up to 12 THERMO-ROLL^® stone baking ovens. An automated THERMO-ROLL^® oven system can certainly be an alternative to a large-scale baking oven. One of the key advantages of this system is the fact that the baking area can be extended as the need arises. Our planners and application engineers will determine the best solution for the individual needs of your bakery. The THERMO-ROLL^® is freely configurable from upstream to downstream. The standard Heuft product range caters already for more than 2000 possible combinations – leaving nothing to chance.

Advantages:

Individual oven systems with baking areas from 10 to 200 m²
High capacities and hourly throughput rates
Ergonomic handling from loading to unloading
Modular design for easy extension at any stage
Optimized ratio between baking area and footprint
Robust, user- and maintenance-friendly system
Baking surfaces over 200 m² can be handled by one employee
Complete oven charging in half a minute
High operational reliability due to redundancy

CONCORD^®

THE AUTOMATIC LOADING SYSTEM

ADVANTAGES OF HEUFT VTR CONCORD^®

Sector pioneer: loading system developed by HEUFT in 2005.
Successfully tried and tested with over 70 systems.
Noticeable ergonomic work simplification.
For larger batches, modularly expandable up to 12 ovens.
Baking areas over 200 m² can be operated by one employee.
complete furnace loading in half a minute.
high operational reliability through redundancy.
low maintenance compared to loading systems of similar capacity.

SEE THE OVEN IN ACTION?

THIS IS WHAT THE
EXPERTS SAY

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!

Our THERMO-ROLL trolley oven can grow to meet any company size and can also be used on an industrial scale. A modular system enables ovens to be lined up next to one another. This is a manageable form of investment which delivers great flexibility. Rows of between 2 and 20 ovens can be created. In this way, a baking surface of more than 400 m2 can be achieved.

Yes. The VTR CONCORD loading system operates automatically. It helps ease any health burdens on your staff and works at an impressively rapid pace. Every oven can be loaded in as little as 30 seconds. Peel boards can also be easily integrated into the transport system.

Even its basic version combines the benefits of rolling loading with the baking properties of a rack oven. Convenience of handling and traditional stone-baking quality are added into the mix too if our patented stone plate system is used. Speed of loading provides a further fabulous feature. Even loading the THERMO-ROLL manually like a deck oven takes less than a minute for a 10 m2 unit. The THERMO ROLL range comes in a wide variety of external dimensions and tray sizes and is readily adaptable to virtually any bakery concept.

Our trolley oven is a real all-rounder which can deal with tray bakes, tin products, pastries and free-baked products baked on the stone plate. Short heat-up times allow baking to take place cost effectively, batch after batch. Bakers at companies both large and small cannot fail to be enthused by the high degree of reproducibility of product quality and by the fact that the system can be adapted to suit almost any kind of bakery concept.

Yes, because our hybrid thermal oil heater combines an electric and a fossil-fired heater, whereby the electric heater can be operated using electricity from renewable sources. Natural gas or heating oil is generally used as the energy source for the fossil-fired heater. Alternatively, the combustion of liquid gas, biogas, wood pellets or hydrogen is possible.

With our proven Thermal oil technology. HEUFT relies 100 % on thermal oil as a heat transfer medium. This creates maximum flexibility when selecting the energy source and keeps all options open for an uncomplicated change of heating at a later date. “Thermal oil is the most economical heating system on the market and offers perfectly reproducible baking quality,” says Thomas Heuft.

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TROLLEY OVEN