PROJECT OVERVIEW
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Customer: Hruška Bakery
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Supplied technology:
Thermal oil deck oven line with a continuous proofer and fully integrated automation -
Production capacity:
Up to 1,450 loaves per hour -
Control system:
MultiControl -
Project objective:
Modernization of the bread production line -
Commissioned:
2025
KEY PROJECT CHALLENGES
- Maintaining consistent product quality at high production volumes
- Increasing production flexibility
- Reducing energy consumption
- Modernizing production without disrupting day-to-day operations
IMPLEMENTED SOLUTION
The modernization was designed as one fully integrated production system - from proofing to dispatch.
THERMOSTAR THERMAL OIL DECK OVEN LINE
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The bread line consists of three 9-deck THERMOSTAR ovens in a three-circuit thermal oil configuration.
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Each heating circuit operates as an independent oven, allowing the simultaneous baking of large bread batches in dough weights ranging from 400 to 1,000 g, while also providing the flexibility to produce smaller batches of artisan bakery products.
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The line is equipped with TopCrust technology, which ensures controlled steam extraction, uniform heat distribution, and reduces baking time by up to 15%.
CONTINOUS PROOFER
The fully automatic continuous proofer is equipped with two types of wicker proofing baskets, designed for:
- oval loaves weighing 400–600 g,
- larger bread loaves weighing 700–1,000 g.
The programmable depanning system replicates the gentle handling of an experienced baker, minimizing dough deformation during transfer.
Thanks to the line design, the system can also process high-hydration doughs with excellent stability.
AutOMATION AND MultiControl
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The entire production process is managed by the MultiControl automation system.
Operators simply select the desired product recipe, while all process parameters are controlled automatically. This minimizes operator error and ensures consistently high product quality.
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The line also integrates loading, product handling, and conveying systems into one fully synchronized production process.
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After baking, the bread is automatically transported to the cooling area and prepared for dispatch.
ImpleMENTATION
The installation was completed within two months while the bakery remained fully operational. The project was successfully delivered without significant disruption to production, even during the demanding pre-Christmas season.
results
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Production capacity
Up to 1,450 loaves per hour
FLEXIBILITY
Simultaneous production of multiple product types
EFFICIENCY
Baking time reduced by up to 15%
OPERATIONS
Lower operator error and smoother production management
CUSTOMER TESTIMONIAL
"Thanks to the thermal oil ovens, we can guarantee consistent quality in every loaf while reducing our operating costs." Radim Kavan, Bakery Director
