FOR EVERY OCCASION.

Primarily for the cookie and cracker industry Spooner Vicars produces Indirect, DGF, and hybrid tunnel ovens. These ovens are used for cookie, crackers, pet food products as well as crouton and crumb bread.

TUNNEL BAKING SYSTEM / DIRECT GAS FIRED

Known globally for its deck and rack ovens Sveba Dahlen has a versatile industrial tunnel oven that is supplied with electric heat and can also be supplied as gas red. The tunnel can be con gured to bake on a steel band for free standing products or an open mesh belt for products in pans, trays. or freestanding bread. This oven is modular to minimize the duration of the installation and transport costs. The Sveba Dahlen tunnel oven in di erent con gurations can handle a large variety of products.

Baker Thermal Solutions is well known in tunnel and tray ovens with the 960 tunnel still being the workhorse for many products baked in a pan. For high volume output (>10,000 lbs/hr) of bread, bun, pies, and cakes this DGF oven can bake it.

History

+ 13.01.1992

Wolf ButterBack founded by Erwin Wolf with one employee, Dagmar Kreis. Rented premises, approx. 200 m² on the site in Geuderstrasse at Stein near Nurnberg

+ December 1992

Relocation to Stein / Wilhelmstrasse, production area 600 m²

+ 01.01.1994

Expansion to Nürnberg / Gebersdorfer Strasse, 1,300 m²

+ September 2000

Move to the new building in Fürth, and closure of all the old sites

Site area 7,210 m² with 9,800 m² of space usable for production and administration, and a refrigerated warehouse for 1,100 palettes

+ December 2003

Neighboring plot of land, approx. 10,000 m², purchased to enlarge the company

+ 01.01.2004

Erwin Wolf retires from the business on age grounds and sells the company to Martin Braun KG

+ 20.06.2005

Construction of the extension building (Factory 2) starts at the Fürth site, Magazinstrasse 77

Building area 8,500 m², refrigerated warehouse for 2,500 palettes

+ 03.04.2006

Bringing Line 1 into operation in Factory 2

+ August 2006

Commissioning the deep-fried pastry plant for butter donuts

+ April 2009

Building starts on enlarging the refrigerated warehouse to add 2,500 more palette spaces and to expand the order-picking zone

+ June 2010

Commissioning the enlarged warehouse, which now has a total of 5,000 palette storage spaces

+ September 2012

Renewing the refrigeration plant in Factory 1 to use natural refrigerants such as ammonia and CO 2

+ January 2015

Acquisition of the neighboring 15,000 m² plot of land

+ June 2016

Completion of the amenities building for up to 800 employees

+ November 2016

Work starts on Factory 3, first construction phase for up to 6 production lines

High-bay warehouse 2 with 8,700 palette storage bays

Height: 42.5 m

State-of-the-art heat recovery technology, and exclusive use of natural refrigerants (CO 2 and NH 3)