Thermal Oil Ovens

Using thermal oil ovens offers quite a bit of both long term and short term advantages. While they are not ideal for all bakeries, quite a few could benefit from converting to them.

Thermal Oil Ovens

The first advantage is the space savings on the plant floor. The thermal oil heater is located in the boiler room and not on the plant floor, allowing for more flexibility in the square footage use of the plant. Also, due to the lack of need for flue-stacks over each section, the ovens are stack-able.

On top of saving space, these ovens can also be more energy efficient. The need for only one heat source to run multiple zones and ovens (if desired), adds to your efficiency. Also, with a thermal oil heater, you are able to reach much higher temperatures with less wear and tear.

Along with the saving space, the ability to better utilize square footage of the plant can lead to hefty increases in overall bakery revenue. A plant with the same square footage as a traditional plant, powering with thermal oil and stacking the ovens, can produce 2-3 times that of the traditional bakery.

Lastly, the cost for repairs are lowered because the thermal oil heater is not located on the bakery floor making it more easily accessible to maintenance. On top of that, the use of a single heat source, allows for less overall yearly maintenance needs.

Some excellent thermal oil deck ovens include the: Kornfeil Thermostar Deck Oven, Kornfeil Thermostar Classic Thermal Oil Deck Oven, and Kornfeil ThermoMax Rack Oven.

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