consistently. Thermal oil not only conducts a lot of heat but also transfers this heat evenly to the products through the radiator plates inside the baking chamber. A constant temperature is maintained thanks to the three-way valves that are continuously regulating the amount of hot oil going into the oven to preserve the requested temperature. The small temperature difference between the heat transfer medium and the baking chamber is made possible due to the high heat storage capacity of the thermal oil, which is approximately 2,700 times higher than some of the other heat transfer mediums such as hot air. With this low Delta-T, there is no flash heat in the oven and, in case of an empty spot, the products are not burned; instead, this powerful heat is gently transferred to the baked goods. The result is a bigger volume, a better crust and a longer shelf life with a moist crumb, as the product is not dried as much as with other baking methods. The amount of thermal oil required varies depending on the size of the oven, and it can sustain baking cycles for years. With our new oil ‘HE30green’ in combination with our upgraded Nitrogen blanketing system, the lifetime of the thermal oil is assured for many years.
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Premium quality in an industrial dimension – tunnel ovens Our latest tunnel ovens running with thermal oil technology can have up to three decks that add up to a useful baking surface of up to 4m in width and 60m in length. We have perfected thermal-oil baking technology for half a century. While the basics of this technology have remained unchanged since then, our breakthrough developments have come with new oven models. The main one was launched in 1988, when we started producing static rack ovens heated with thermal oil. In the following years, we have been inventing different new oven solutions, most of which are custom-made. Over the last 10 years, we have focused on bringing serious improvements to and developing our industrial ovens, which is reflected in our newest equipment. With either a two- or three-deck setup, our tunnel ovens save considerable production space and are much more flexible than tunnel ovens with a single deck. Product-specific oven parameters allow us to reach the required baking result precisely; they include steam quantity, top and bottom heat, different temperature zones, convection zones, steam extraction and fresh air inlet. Our continuous product development always
Our way to thermal oil
+ With a history dating back over 300
years, Heuft is the oldest oven manufacturer in the world.
+ The Heuft group of companies is a
family-run business, now in its 8th generation, with Thomas Heuft as owner and managing director.
+ Bakeries in over 24 countries rely on the Heuft Thermal-Oil ovens.
+ Heuft can look back on more than
50 years of thermal oil technology. The Heuft philosophy of specializing in ‘100% thermal oil’ has been successfully established on the market. Today Heuft is the market leader for ovens with Thermal Oil technology.
C O M PA N Y R E P O R T S
© Heuft Thermo-Oel
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