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.
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.
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.
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.
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!