PROJECT OVERVIEW
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Customer: Mediterra Bakehouse, Pittsburgh, Pennsylvania, USA
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Supplied technology:
THERMOSTAR Classic thermal oil deck ovens with Asistent Com and Asistent SuperAutomat loaders -
Project objective:
Increase production capacity while ensuring complete operational independence of each oven.
key project challenges
- Increasing production capacity.
- Transitioning from gas-fired baking to thermal oil technology to improve the quality of bread and baguettes with a distinctive, well-developed crust.
- Ensuring maximum operational independence of every oven and loading system.
- Increasing automation by replacing manual oven loading.
IMPLEMENTED SOLUTION (2020–2026)
2 × THERMOSTAR Classic 26/6 thermal oil deck ovens
2 × THERMOSTAR Classic 22/6 thermal oil deck ovens
1 × THERMOSTAR Classic 18/5 thermal oil deck oven
1 × Asistent Com 180/240 loader
2 × Asistent Com 180/200 loaders
1 × Asistent SuperAutomat 180/200 loader
Conveyor system
PROJECT HIGHLIGHT
The technology was delivered in several phases, following the bakery's continuous growth.
From the very beginning, the objective was to ensure complete operational independence of every oven. Each oven is therefore equipped with its own dedicated loading system.
This concept provides exceptional production flexibility across a wide product portfolio while also increasing operational reliability. In the event of maintenance or an unexpected technical issue, the remaining ovens continue operating independently, minimizing production downtime.