Thermo-oil deck ovens are a favorite among bakeries on account of their ideal uniformity of baking, constant temperature stability, perfectly baked through crumb and crunchy crust. With a baking area of up to 65 m² and the variable height and width of the decks, they represent a universal deck oven for all bakery products.


Baking in classic steam ovens once represented the cutting edge in the world of bakeries until baking in thermo-oil ovens changed everything. The same baking qualities can now be achieved with thermo-oil ovens with dramatically lower energy consumption and
minimal effort. Compared to cyclothermic ovens, thermo-oil technology offers up to 15 % lower power consumption. Due to the large heat accumulation in the heated oil, the ovens are thermally stable, yet they react quickly to the temperature rise, so they can also work with temperature curves which is great for rye and rye-wheat breads.


In the final stage of baking, turbo-controlled air microcirculation ensures a perfectly baked crust and a golden color.


TopCrust is a revolutionary structural design for baking rye and rye-wheat bread. The solution consists in the supply of preheated fresh air into the deck, which reduces the baking time by 15-20 % depending on the type of product. In practice, this means that more kilograms of bread can be baked in the same baking area = increased baking performance of the oven and prolonging product shelf-life.

  • Shortening the baking time
  • Extending the shelf-life of bakery products
  • Maximum use of baking area





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  • Robust design
  • Quality production components
  • Baking area of up to 65 m²
  • Deck height 200 mm or 230 mm
  • Deck width 1800 mm or 2000 mm
  • Deck depth 2000 mm or 2400 mm
  • Wide selection of sizes 1,2, 3 or 4 circuit design
  • Perfect baking uniformity
  • Fast temperature rise and temperature stability
  • Economical baking with gentle radiant heat
  • Strong steam units
  • Universal deck oven for all bakery products
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