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Easy installation
Quick and easy installation
ThermoStar Classic comes in an all in one design, meaning installation in your bakery is quick and easy.
ThermoStar Classic: ThermoStar Classic
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.
Inquire
—
wannabake@kornfeil.com
+420 773 056 009
Technical parameters
- Baking surface
- up to 26 m²
- Deck height
- 230 mm
- Deck width
- 1 800 mm
- Deck depth
- 2 000/2 400 mm
- Number of decks
- 4 to 6
Benefits
- A compact solution for your growth
- Simple operating
- Even baking
- No boiler room installation required
- Single-circuit design
- Quick installation
In combination with the Kornfeil loading machine, baking becomes a one-click
process.
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100% result
The Bread that Rings
The name ThermoStar Classic refers to the old classic steam ovens that were the symbol of perfectly baked bread for decades, with thermooil technology you get inexhaustible power, volume and that beautiful sound of ringing bread. Every day, every night.
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Kornfeil partner
LET'S TALK ABOUT IT
We know that choosing the right oven is not a matter of minutes or hours or days, it's months, sometimes even years. Buying an oven is always a significant investment, whether you are small or large. Tell us your baking plans, we will find the perfect Kornfeil fit you.
Other components |
ThermoStar Classic can do a lot on its own. But if you add our extra components, you take your bakery to a new level of efficiency, economical and enviromental sustainability. |
||
|---|---|---|---|
| 01. | EkoBlok | Bake efficiently and protect the environment at the same time. By using the waste heat from the deck ovens through the EkoBlok, you can reuse up to 20% of the input energy depending on the baking capacity. The recovered energy can be used to heat the proofer or cool your working space. | Detail |
| 02. | Asistent | 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. | Detail |
Sonoma case study
The journey to creating Sydney’s best sourdough bread began in 1997 when brothers Andrew and Christian Connole, along with their father Kerry, decided to restore their local bakery in Bellata and its wood-fired oven in north-central New South Wales. Their goal was to bake beautiful, traditional Italian bread. Neither of them were bakers, and what might have seemed like a crazy idea to some only strengthened their determination to succeed. The turning point, however, was Andrew’s trip to Northern California in the US, where he fell in love with the artisanal baking movement there and its emphasis on naturally leavened sourdough breads baked in wood-fired ovens.
- Client
- Sonoma
- Location
- Brisbane, Austrálie
- Size
- Medium-sized
- Equipment
- ThermoStar Classic
Asistent Com
Comfort
Back home in Australia, armed with a jar of sourdough and a newly acquired 100-year-old kneader, the team set out to create the perfect sourdough bread. For two years, the brothers drove a whopping 450 kilometres from Terrigal to Bellata to make and bake 300 handmade loaves that their father sold at the Paddington markets. But interest and their customer base grew. Eventually, demand was so great that the team had to say goodbye to the small bakery in Bellata where the dream began, and after a short stint in Arncliffe, Andrew now runs Sonoma’s operations from a beautiful warehouse bakery in Alexandria.
The space grows every year, and with it the technology Sonoma uses, but the philosophy and hand-shaping of each loaf remains the same. The ingredients for the iconic sourdough breads are still just organic flour, filtered water, sourdough and sea salt. No industrial yeast or additives are used, and the process remains intentionally slow. Each loaf of sourdough bread takes 48 hours to make – and there’s nothing more unique than watching the baking process with your own eyes.
Results
by the numbers
For Sonoma's new branch in Brisbane, Jordan Miller, the bakery's production manager, chose a ThermoStar Classic compact oven along with an Asistent Com automatic loading machine.
∞
Countless artisan breads baked every day.
Why ThermoStar Classic?
- Compact solution for smaller bakeries
- Temperature stability even at high outputs and temperatures
- Great compability with loading device Asistent Com.
- Easy to use in bakeries with high demand
