United by performance, united by value. We manufacture technology for bakeries of all types and sizes – from design and production to installation and service. Every operation is different, so we build tailor-made solutions. Thermooil or cyclotherm, large production line or small artisan production – always with an emphasis on performance, quality, and reliability. Everything is created under one roof in Čejč. No subcontractors, no excuses. We help bakers around the world bake the way they want.
We know, that every baker dreams about producing large quantities using traditional methods, but is that possible? The Kornfeil automatic bread line represents an endless source of possibilities for how and what you can bake in your bakery. It is thanks to the MultiControl software system, which can be connected to the ovens, loading devices, feed tables, continuous proofers, or EkoBlocks – devices for utilizing waste heat. Don't be afraid and grow your industrial bakery with us.
A properly constructed Kornfeil automatic or semi-automatic line can be used in the production of large batches of one type of bread, a wide range of traditional artisan breads, or in the production of products baked directly on the shelves of a deck oven, such as ciabatta or kaiser rolls, which are hard to beat when baked in a deck oven.
All about automatic bread lines →
Deck ovens are the heart and soul of every bakery that bakes bread on a small or large scale. Thanks to the high heat accumulation in the baking plates, they can ensure excellent results even under high loads. The result is bread with good porosity, taste, and consistency. Depending on the type of heating and heat distribution, we offer several variants of deck ovens – always with an emphasis on performance, stability, and endurence.
Thermooil ovens are the choice for bakeries looking for even baking and stable performance across the entire batch. Thanks to efficient heat transfer, they consume less energy than cyclothermic systems. Heat is distributed by hot oil circulating in radiators under the baking plates. Thermooil technology is available for both deck and rack ovens. Natural gas, heating oil, and electricity can be used as energy sources, depending on the specific of your bakery.
Cyclothermic ovens are a proven choice for baking classic artisan bread and white pastries. They work on the principle of hot air circulation in channels under the baking plates, which are hermetically separated from the baking chamber itself. This ensures that the deck is heated evenly from above and below. The ovens have good temperature flexibility and can handle even the demanding temperature curves required for rye and rye-wheat breads. As the energy source you can choose either natural gas or heating oil.
Each deck of an electric oven operates independently, allowing you to bake different types of pastry at the same time, at different temperatures and for different lengths of time. The ideal solution for smaller artisan bakeries where customers expect a wide selection and freshness throughout the day. Electric ovens are also used where electricity is cheaper or natural gas is not available since the heating medium is exclusively electrical energy.
Products
ThermoStar, a thermooil baking oven, is a proven classic of bakeries in the Czech Republic, Australia or Germany. We know that bakers, even if it doesn't seem like it at first glance, are often the most creative in the room, with the ThermoStar oven you can get creative. A small five-decks or a huge fifteen-decks with five baking circuits? We deliver what the best fit for your bakery!
All in one baking oven. Because we know how often bakers struggle with space in the bakery and the location of the boiler room outside the bakery, we launched the ThermoStar Classic thermooil oven with integrated boiler in 2008, which quickly became the most popular Kornfeil oven in smaller and larger bakeries where bread is the cornerstone of the product portfolio.
A proven classic. The Variant cyclothermic deck oven was Kornfeil's first product and has become part of the success of hundreds of Czech and Slovak bakeries that have been baking high volumes of classic wheat-rye bread for years. Baking in the Variant deck oven requires setting up according to the rules, but once you master them, you won't want to give it up. Thanks to its robust construction, it will bake with you for decades.
Independence at every deck The Fornata electric deck oven is perfect for bakeries with wide product range made in smaller volumes. Or simply in places where there is no gas flow. It comes either in smaller version with 4 decks or you can choose the giant with 7 decks. It is the ideal solution for shops or growing bakeries.
Control and control systems for deck ovens
For smaller deck ovens and artisan bakers, we have developed the Basic control, which is a basic feature of every deck oven. The Basic control is a 7" colour touchscreen with large visible buttons that provides important information about the status of the oven. It is easy to use and very intuitive. Designed for: Variant, ThermoStar, ThermoStar Classic Size: up to 7 decks in 1 - 2 circuit design
The Comfort deck oven control provides maximum comfort when baking. Clear display and program baking.
The main goal of MultiControl software is to offer bakeries fully automated lines that ensure productive production of both large batches of one type of bread and a wide range of traditional artisan breads. In addition, they allow the use of the program for the production of white bread, rolls, buns and Kaisers baked directly on the slabs of the oven. Baking is carried out according to a pre-set program. The control software takes over all responsibility for the entire baking process and ensures that the quality of the products remains the same.
Thermooil or hot air? Even Hamlet wouldn't be sure, but what is certain is that you simply can not do without a rotary or trolley oven when making pan loaf or sweet pastries. At Kornfeil, we believe that even a basic rack oven needs to be robust, a keeper and you can rely on it for decades.
The ThermoMax rack oven radiates gentle heat, so it doesn't dry out the goods, but its power can also effortlessly bake three full racks of shaped rye breads, giving you a large baking area in a small space.
In the rotary oven RotoMax, hot air circulates to add volume to crispy croissants or buttery waffles. Not sure which one? Preferably both side by side.
Products
Gentle strongman The ThermoMax thermooil rack oven delivers a combination of gentle radiant heat and thermooil power that allows you to playfully bake three full racks of rye bread. The robust design ensures minimal heat loss, and the eight-chamber igniter bakes rack after rack. Suitable for baking both mould breads and wheat buns, which remain moist for hours after baking.
Gentle strongman with integrated boiler The ThermoMax Compact rack oven delivers a combination of gentle radiant heat, thermooil power and an integrated boiler that eliminates the need to build a thermooil boiler room. The robust design ensures minimal heat loss, and the eight-chamber igniter in turn bakes rack after rack. Suitable for baking mould breads and wheat buns that remain moist for hours after baking.
Universal robust rotary oven suitable for baking a wide range of bakery products with guaranteed temperature stability.
Are you a baker? And do you love Lego? Then we have a product just for you! The ThermoLine thermooil tunnel oven. Let's play. Wait. Bake!
Although tunnel ovens are considered boring and inflexible compared to deck ovens, we at Kornfeil believe the opposite. Thanks to the use of thermooil as a heating medium, the ThermoLine tunnel oven gives you room for creativity. The modular design allows you to build an oven tailored precisely to your product. Come and decide how wide and long you want it to be and whether you will bake on real stone, slats, or a mesh belt.
One thing is certain: with the ThermoLine or ThermoLine Compact, you simply have to bake a lot.
Products
ThermoLine belt furnace ThermoLine presents an energy efficient solution for baking large batches of the highest quality bakery products such as buns, rolls or rolls.
Compact belt furnace solution thanks to the installation of the thermo-oil source directly on the furnace.
The deck oven without loader is like a cup without a handle. Our wide range of loaders meet the needs of small and industrial bakeries. We develop and manufacture them on our own, so they speak the same language as the deck ovens.
What can the Asistant do for you?
The Asistant is an intelligent tool and a baker's biggest helper. They provide
both the dough loading and the removal of bread and pastry from the individual
decks by the MultiControl software system. This way you control their movements
and all functions by a computer system.
Manually bread loading or Asistant?
Unlike a baker, an Asistant can operate several rack ovens at once. Also it
makes the actual setting of the dough and picking of the bread from the baking
ovens easier and faster. This makes the Asistant much more effective and give
time for a baker to focus on the dough and the final product.
Depending on the size of the bakery and the required output, there are five types of Asistant loaders available.
Products
The loading device Asistent Manual is an intelligent tool whose all functions and movements are based on a mechanical base with a counterweight. It is a great helper for bakers, it can plant and collect bread from the oven racks. It is suitable for 1-2 ovens in the half-layout version.
The Asistent SuperAutomat with a bay width of 1 800 mm is one of the most requested accessories for batch furnaces. It is a version with motorised travel and simple operation. This comfortable version is especially suitable for medium-sized bakeries. By seating and baking small-size white pastries directly on the baking plates in the baking ovens, the products are tastier, more supple and have a more baked crust.
The Asistent Com loading device ensures fully automatic betting and picking without the need for human intervention. It is suitable for the operation of semi-automatic and automatic bread lines. It represents a more powerful device for medium-sized bakeries with a requirement for 100% reliable operation. Suitable for operating up to three stage ovens with a maximum of nine stages.
Asistent Line automatic loading machines are the fastest loading option for fully automated batch oven lines with MultiControl. They can accommodate up to 6 ovens with a maximum of 40 stages and are rated for 24-hour operation up to a capacity of 2000 kg of bread per hour.
The Akrobat & FixBox automatic transfer station assembly is a superstructure for MultiControl automatic bread lines.
Climate-controlled proofers are used to ensure proper dough rising at optimum temperature and humidity. They ensure optimum conditions for the rising process, which in turn gives bread and pastries the perfect shape and appearance.
Dampened doughs just before they are placed in the ovens or continuous tunnel ovens affects the quality and shine of the bakery products themselves.
Products
To ensure that the dough rises properly at the optimum temperature and humidity, climate-controlled proofing chambers are used. They ensure optimum conditions for the rising process, which gives bread and pastries the perfect shape and appearance.
In fully automatic continuous chambers, the proofing process is controlled by the MultiControl software. Each design of a continuous proofer is individually designed based on customer's needs.
Our unique solution for economically and environmentally friendly artisan and industrial bakeries.
For maximum efficiency without energy loss, we offer patented, tailor-made
equipment that can save on input, regulate waste steam and exhaust gases. This
solution offers the bakery to operate with respect for the environment and at
the same time make the bakery more economically sustainable.
Products
How to make the bakery operation as efficient as possible without energy losses? With the EkoBlok Bypass, you can not only save up to 25% on the input energy for baking products, regulate steam and flue gas extraction, but also run your bakery in an environmentally friendly way.
The Kornfeil Deodorant is a steam cleaning and heat recovery device that makes the most of the unused waste energy from the bakery and eliminates the typical bakery smell that has hitherto prevented the construction of new projects in urban areas.
The BioTherm thermal oil boiler is an ecological alternative for heating baking ovens. It uses only renewable energy sources such as wood chips or pellets as heating fuel.
