Project Request
The aim was to design a technological solution that will increase the efficiency of bread production, reduce energy costs and allow optimal use of the available space in the bakery.
Realized solution
ThermoLine Compact thermo-oil belt furnace
A thermo-oil belt oven ThermoLine Compact was installed in the bakery, tailor-made to the requirements of the plant. The oven uses the gentle radiant heat of the thermo-oil to keep bread moist for longer and save energy.
Integrated boiler
The oven includes an integrated boiler that provides heating for the oven and the entire system. By placing it directly on the furnace, the need to build a separate boiler room was eliminated, which solved the problem of limited space.
Continuous boiler room and MultiControl
To ensure that the dough rises properly, a continuous-kiln, specially developed for Kornfeil continuous ovens, was supplied. After rising, the dough loaves are placed on a feeding table and then automatically fed into the oven. The entire process - from rising to baking to handling the finished products - is controlled by a single MultiControl system.
Result
The installation has created a fully automatic bread line, which:
- ensures stable bread quality,
- brings energy savings,
- enables efficient use of space,
- combines automated operation with the character of artisan baking.
