In the Czech Republic, it is still true that rolls and buns sell well. That is why the Adélka bakery in Pelhřimov decided to modernise the production of white bread and replace the twenty-year-old TMS cyclothermic belt oven with a new one. However, it was very important for the bakery to improve the quality of the white pastries along with the modernization of the technological equipment.
The preparation of the entire production modernization project began at Kornfeil as early as 2009, when the development center worked intensively on expanding the product portfolio with thermo-oil belt ovens to improve the efficiency of white pastry production. This is made possible by ThermoLine tunnel ovens with a unique modular design that are built to suit each customer.
In the bakery Adélka Pelhřimov was installed a two-stage tunnel oven ThermoLine with a baking area of 62 m². The overall line is 10 m shorter, which allowed the bakery's expedition to be extended. Additionally, the bakery now also produces loaves and moulded breads on one stage, without the need for the second stage to be in operation. The eventual shutdown of the second stage saves a large amount of energy. The bakery bakes 150,000 spring rolls and other pastries a day on its new baking line and achieves a 25% reduction in energy consumption after one year of operation.
