The new production line consists of four ThermoMax thermo-oil trolley ovens, which the bakery chose for baking white and sweet pastries. Thanks to the uniformity of baking and radiant heat, the pastries remain moist even hours after baking.
The fully automated line also includes a ThermoStar thermo-oil six-tray oven. The large heat accumulation in the heated oil ensures the oven's temperature stability and allows it to react quickly to temperature increases, which rye and rye-wheat breads will appreciate.
After rising, dough clones are moved via a feeding table to the Asistent Com planter, which takes care of oven operation and represents a higher model range of planter with up to nine stages of operation. Unlike a baker, the Assistant can service multiple stages at once, making it easier to plant dough and remove bread from the oven.
The entire process is controlled by MultiControl software, which takes full responsibility for production and ensures consistent product quality and productive production. The line also includes EkoBlok, which makes Schanzenbäckerei Bakery's contribution to the environment. In the EkoBlok, all waste energy is converted into hot water that can be used to heat the bakery.