In an effort to provide perfectly baked products, Tecnopool has developed a Thermal Oil Spiral Oven, as the latest evolution of oven technology in terms of baking accuracy and energy efficiency.
Our diathermic-oil spiral oven is an industrial baking system which, thanks to its configuration, allows to operate even when space is limited. The baking surface placed inside the spiral chamber, rises vertically and creates the perfect baking curve for all types of food product baked directly on mesh, pans, trays or silicon mats.
The many benefits of the spiral configuration range from greater energy efficiency to top thermal performance thanks to its ability to work with internal temperatures that can be controlled by zone, depending on the characteristics of each product and on specific production needs.
Thanks to the combination of the three heat transfer modes (conduction, convection and radiant) the oven evenly distributes heat throughout the spiral chamber and ensures perfectly even baking for any type of bakery product, such as bread, pizza, focaccia, cookies
Integrated steam system is a further option element: our baking chambers can include steaming tunnels which, on average, cover 15% of the length of steel mesh and allow operators to set and control parameters such as humidification, pressure, vapor quality and zone.
Our innovative technology can be fully customized according to customer’s production requirements and recipes, to ensure the highest product quality.
