Continuous tunnel oven
THERMADOR
The THERMADOR tunnel oven is the solution for continuous baking processes: with variable heating gas circulation, heat radiation, and oven sections – on mesh belt, baking stone, or grid. Different temperature and moisture profiles allow for the economical, high-quality, and energy-efficient production of standard products in large quantities with consistent product quality.
Automated, continuous baking process for industrial food production
WP is your partner for fully automated production processes. For all types of baked goods. Benefit from our decades of experience in industrial food production around the world. Let us plan your project together: think process!
THERMADOR variants
THERMADOR CYCLO
Recommended for all fully baked products and bake-off products without browning
- Indirect radiation
- Individual control of top and bottom heat
THERMADOR DUO
Recommended for all fully baked products that need to have a crisp crust and soft crumb
- Fast and intense radiant heat
- Vertical flow
- Precise control of crust properties
- Energy saving
THERMADOR SPECTRA
Recommended for bake-off products without browning.
- Ceramic coating extends infrared radiation and accelerates the increase in core temperature
- Energy savings
THERMADOR QUATTRO
Recommend for products with crisp crust and soft crumb, as well as products with downstream finishing process (e.g. filling of croissants)
- Further increased convection in the baking chamber
- Additional stabilization of the baked goods
- Bidirectional convection, enabling temperature control
The THERMADOR principle: modular, economical, reliable
Quick return on investment
Low operating costs
- Efficiency level: 65 %
- Oven automation cuts down
on energy consumption
Process control
Zero-defect technology: The system is self-regulating and displays all operating data and temperature profiles for all oven zones
Flexible
modular design
Product-related division into zones, flexibly combinable and versatile
Stable in value and &
easy to maintain
Maximum quality of material, low maintenance demands, remote maintenance possible
Hygienic safety
Hygiene requirements
according to DIN EN 1672-2
Perfect
baking results
Thanks to the closed
ZYKLOTHERM heating
gas recovery system
Modularity – the Vario principle
The unique modular design of the THERMADOR oven system allows for customized oven configuration as well as a freely combinable zone arrangement in Zyklotherm, Duotherm, Infrared, and Quattro. This is what we call our Vario principle:
- Finely stepped modular system ranging from 10.5 m to 60 m for product-related division into zones
- Flexibly combinable and versatile
Indirect heating
Perfect baking results thanks to the closed ZYKLOTHERM heating gas recovery system. In this case, the oven uses indirect heating, meaning that the heating gases are separated from the baking chamber and make no contact with the baked goods. Heat is transferred to the baked goods using radiation, convection, and conduction, with each control zone independently adjustable using top and bottom heat.
SPECTRA infrared technology
With this technology, thermal radiation is in the infrared spectrum, i.e. the baked goods reach the required core temperature faster, which cuts down on baking times and saves energy. In addition, undesired darkening of the surface is prevented, the product retains a higher moisture content and exhibits improved volume, optimized flavor characteristics, and a longer shelf life. All oven types can be equipped with this technology.
Customized oven configuration
Thanks to the product design using different control zones, the oven can be adapted to specific product requirements and the optimal baking profile for the product. The THERMADOR oven system provides very precise temperature and moisture control, applying just the right amount of heat and moisture to the baked goods at exactly the right moment in the baking process.
Oven automation
Semi-automatic or fully automatic control
Increasing labor costs and competitive pressure call for automated solutions. That is why the THERMADOR tunnel oven comes equipped with both a semi-automatic and a fully automatic control system. For this, WP relies on the latest digital control technology. The user-friendly touch screen panel with intuitive design and clear logic helps prevent operating errors.
Process-optimized
- Semi-automatic or fully automatic control of: baking time
- Heating gas temperature / zone temperatures (top and bottom heat)
- Vapor/moisture level
- Radiant wall temperatures
- Automatic adjustment to new process data when switching product types
- Gap detection and automatic readjustment of zones for top and bottom heat
- Speed and direction of rotation of the DUO fans
- The automatic control of the DUO fans prevents excessive heating of the oven when it is not fully loaded. Heating gas and vapor shutters are electrically driven and integrated into the control system
Safe
- Zero-defect technology: the system is self-regulating
- Can store 99 different recipes
- Display of all operating data and temperature profiles across all oven zones
- Reproducibility and product traceability
- Display of all operational and fault messages
- Comprehensive service level for commissioning, service, and maintenance integrated into the operator interface without the need for an additional programming device
- Remote diagnosis via Internet and telephone
Integration into production
The automated THERMADOR tunnel oven in the overall process
WP offers comprehensive solutions for the industrial production of baked goods. Our digitalized and automated systems guarantee consistently high product quality. Ingredients such as flour, yeast, sugar, and water are accurately measured and mixed by computer control. Different types of dough have defined resting, proofing, and baking times. Our high-quality ovens allow for precise temperature control, ensuring perfect baking results.
Transport system for continuous baking
Optimized for the desired baking result
We have just the right conveyor belt for you:
THERMADOR Stone with baking stone belt
For products that require a well-formed, crispy crust.
Optimum energy utilization
Energy consumption cut by up to 35 %
Since energy costs today account for an ever-increasing share of the total production costs for baked goods, Werner & Pfleiderer has developed solutions in this area as well to help reduce energy consumption while maintaining consistent premium quality, thereby cutting energy costs:
Downstream transport to the point of sale
Packaging of baked goods after baking
After baking, the products are cooled, packaged, and often preserved to extend their shelf life. These efficient processes allow the production of large quantities of bread, bread rolls, and pastries of consistent quality for the consumer market.
