Thermo

The system

The thermal oil heating system is comparable to a central heating system.

In a heating generator (1), special oil circulating in heating plates is heated using a burner or electric resistances (2) (primary circuit). This thermal oil is a highly fluid mineral oil that can be heated to over 320°C. Thanks to the high heat capacity of thermal oil, the oven temperature remains stable and is barely affected by door openings or product loading.

Due to the minimal difference between the actual baking temperature and the thermal oil temperature, products in the oven are not at risk of burning, even with partial or prolonged baking. This ensures a perfectly uniform bake.

The heating plates (4) provide particularly gentle and moderate radiant heat to the baking trays and grids. A constant baking atmosphere is maintained within the oven.

A forced air circulation system using an extraction and impulse turbine (5) enables additional programmable convection baking to promote the formation of a thicker crust. This TURBO-CONVECTION is also highly recommended for baking pre-baked bread and moulded bread. Your products will always benefit from
optimal baking conditions.

The boiler does not need to be installed near the oven, allowing for more workspace and improving working
conditions (reduced noise and heat emissions).

The boiler’s power can be adjusted to allow multiple ovens to be connected simultaneously. In the event of future baking capacity expansion (additional oven purchase), the investment will be significantly reduced.

Baking on stone soles with a belt loader and unloader

If your customers increasingly demand stone-baked bread and baguettes but you lack the space for an additional deck oven, we have the ideal solution!

The mobile stone baking system for the Thermo enables baking on stone with a capacity of 140 to 240 loaves.
This means you have two ovens in one. Simple and efficient.

1. Preheat the rack equipped with stone soles (A) in the THERMO (approximately 30 minutes).

2. The dough pieces, placed on a combi-rack with belt loaders/unloaders (B), are deposited onto the stone
soles.

3. After baking, the combi-rack with belt loaders/unloaders (B) allows for quick unloading of the baked
products.

4. To switch to baking with flat plate racks, simply remove the stone sole rack (A). Production continues without
downtime.

THE CONSTRUCTION

The construction concept is based on the idea of combining, within a single oven, the baking advantages of a deck oven – providing gentle, moderate radiant heat (e.g. the HEIN UNIVERSAL ring-tube oven) – with the practical benefits of a rotary rack oven (e.g. the HEIN ECOSTONE PLUS).

The result is a perfect synthesis of the radiant heat benefits of a deck oven and the ergonomic features of a convection rack oven. It guarantees optimal baking results for your full range of products – whether rolls, fine pastries, bread, delicate rye loaves, or heavier moulded products.

The baking chamber is constructed entirely from stainless steel. The heating plates (4), containing thermal oil, are built into the rear wall of the baking chamber and extend towards the front.

Depending on your needs, and the size and shape of your bakery or pastry products, the baking chamber can be equipped with 7 to 9 levels. It is designed to accommodate two racks in succession, fitted with baking trays measuring 80 x 60 cm or 100 x 60 cm. A quick coupling system allows both racks to be easily linked, enabling ergonomic loading and unloading of the THERMO in just seconds. Once the racks are inside the oven, the baking trays sit just above the heating plates and are thus directly exposed to radiant heat.

The HEIN THERMO is equipped with a high-efficiency steam generator (7), integrated into the thermal oil circuit to ensure a constant supply of steam.

Whenever required by the baking process, the powerful steam extraction system (8) rapidly removes all steam from the oven chamber.

To prevent any loss of steam and heat, the baking chamber is fitted with a massive, steam-tight door (9), locked in place by a special lifting and lowering mechanism.

The generously oversized hood, standard on all models (10), is fitted with a very powerful extraction fan that ensures immediate removal of heat and steam during loading and unloading.

THE ADVANTAGES

• Total consistency and uniformity in baking throughout the oven’s entire lifetime. No adjustments needed.
• Unmatched baking quality. Extended freshness – bread retains its moisture and aroma for longer.
• A perfect crust, optimal rise, and excellent crumb structure – batch after batch.
• Energy savings thanks to a new high-efficiency horizontal heat generator (boiler) with a double coil system.
• Increased productivity – the oven requires no recovery time between bakes due to its unique thermal inertia.
• Space-saving design – excellent ratio of footprint to baking surface.
• Compact monobloc unit (oven and boiler combined).
• Minimal maintenance.
• The thermal oil never needs to be changed.