Our WP IB Thermador Continuous Tunnel Oven is the tunnel oven for continuous baking | Commercial and Industrial Bakery Equipment available through WP Bakery Group USA in Shelton, CT

Our Thermador Continuous Tunnel Oven is efficient, modular and diverse

First and foremost, our WP IB Thermador Continuous Tunnel Oven bakes any product. You heard that correctly. IT BAKES ANY PRODUCT!

Premium quality in the baking process according to the requirements of each product requires individual temperature, heat transfer and humidity profiles. The WP solution for perfect baking results with optimized energy use is called: THERMADOR…the reliable tunnel oven for continuous production of an entire product range combines modern baking technology and high economic efficiency with reliability and durability.

Our Thermador Continuous Tunnel Oven is the tunnel oven for continuous baking

INDIRECT HEATING

Perfect baking results are achieved due with the Thermador Continuous Tunnel Oven to the closed ZYKLOTHERM heating gas circulation system. This is an indirect heating system, which means that the heating gases are separated from the baking chamber and do not come into contact with the baked goods. Heat is transferred to the baked goods via radiation, convection and heat conduction. Each control zone can be regulated independently by means of top and bottom heat.

HYGIENE

The oven systems meet the hygiene requirements according to DIN EN 1672-2: extra-large removable, divided cleaning and viewing doors as well as self-cleaning function of the mesh belt. No combustion gases in the baking chamber.

AFTER SALES

Ease of maintenance: Highest quality, solid design and low maintenance requirements ensure high availability. Remote maintenance is possible with our Thermador Continuous Tunnel Oven.

MODULARITY

The unique modular design of the THERMADOR furnace system allows individual oven configurations as well as a freely combinable zone arrangement of Zyklotherm, Duotherm, Infrared and Quattro:

  • Closely stepped modular system from 10.5 to 60 m for a product-related zone arrangement
  • Flexibly combinable and universal

INFRARED TECHNOLOGY SPECTRA

With this technology, the heat radiation is shifted into the infrared range. The baked product reaches the required core temperature faster, which shortens baking times and saves energy. In addition, undesired surface browning is avoided, the product retains a higher moisture content and has improved volume and optimised taste characteristics as well as longer freshness times. All oven types can be equipped with this technology.

INDIVIDUAL OVEN CONFIGURATION

The control zone configuration allows the Thermador Continuous Tunnel Oven to be adapted to individual product requirements and the optimum baking curve of the product. The THERMADOR oven system offers very fine gradation options so that temperature and humidity affect the baked product to the required degree at the right time in the baking process.

Our WP IB Thermador Continuous Tunnel Oven utilizes high energy utilisation – up to 35 % less energy consumption

Since energy costs nowadays account for a steadily increasing proportion of the total production costs for baked goods, Werner & Pfleiderer has also developed concepts in this area that reduce energy consumption while maintaining reproducible premium quality, thus saving energy costs:

Our WP IB Thermador Continuous Tunnel Oven is the tunnel oven for continuous baking | Commercial and Industrial Bakery Equipment available through WP Bakery Group USA in Shelton, CT

  • Process control and monitoring
  • No surface losses due to optimal module design and highly efficient thermal insulation
  • Use of energy-efficient materials
  • More powerful DUO fans
  • QUATTRO system
  • Controlled steam quantity supply according to individual requirements
  • Low exhaust gas temperatures
  • Short baking times

Visit our Ovens page to see our other energy-efficient commercial and industrial WP ovens or give us a call at 203-929-6530 today. Industrial bakery ovens by WP.

Features

  • Can be freely combined and is universal
  • Closely-stepped modular system for product-based zone division
  • For all freshly baked products
  • Modular design from 9 to 60 m
  • Up to 30% reduced baking times
  • New technology for part-baked products

Products

Products

  • BAKES ANY PRODUCT

Capacity

Conveyor width:

2.000 mm
2.500 mm
3.000 mm
3.300 mm
3.750 mm
4.000 mm*

*Specifications do not apply to Stone and Grid

Useful width:

1.950 mm
2.450 mm
2.950 mm
3.250 mm
3.700 mm
3.950 mm

Baking compartment length:

10.500 – 60.000 mm**

**Combination of baking chamber width and length is dependent on the baking load carrier transport

Baking compartment height:

260 mm

Heating medium:

Natural gas, light fuel oil or electricity

Conveyor load:

30 – 90 kg/m² (higher load on request)

Conveyor design:

50 kg/m² (higher load on request)

Added Value

Options

  • THERMADOR with meshed belt
  • THERMADOR Stone with stone plate conveyor
  • THERMADOR Grid

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Thermador Continuous Tunnel Oven

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