"In 2008 I bought about 30 hectares of forest. I have always enjoyed hunting and forestry, but I never thought that forest could make my business more efficient," says Martin Křižák, owner of a bakery in Klobouky u Brna.
Mr. Křižák started baking in 1992. He baked on cyclothermic etage ovens and had no reason to change them until now. It wasn't until the purchase of the forest that he was inspired. He began to think about how he could use the wood and waste from his own forest for bakery purposes. At the same time, however, he addressed the issue of disposing of the daily leftovers from the bakery - the unsold bread and the waste generated during the actual production process.
An interesting alternative for me was a thermo-oil boiler for biomass combustion, which makes it possible to burn not only wood, pellets and wood chips, but especially the difficult-to-use waste from the bakery. After careful consideration and a comparison of all the pros and cons, the BioTherm thermo-oil boiler won out, as it is both multi-purpose and environmentally friendly."
Building a new bakery or upgrading a bakery is usually accompanied by problems with space for placing the ovens and all the equipment. Multi-deck bread ovens are an effective solution.
"In our case, the ThermoStar is a nine-tier design with a baking area of 39 m², which saved a significant amount of bakery space, but also gave me three independent ovens in one block. The multi-stage design allowed me to bake up to three types of bread or other baked goods at once and the quality of the bread improved significantly, but what really improved my production was the installation of the ThermoMax three-car thermo-oil oven, which we use to make rolls and cereal pastries. By fitting the oven with three trolleys, production efficiency has improved and we have also been able to take advantage of the cooling and shock freezing of the baked goods. Today we bake up to 900 rolls per set-up." confirms Martin Křižák.
