MULTI REFRAC

Deck oven

The MULTI REFRAC deck oven bakes through radiant heat on refractory stone with thermal oil heating. Radiant baking recreates a static atmosphere similar to traditional ovens, ensuring even, gentle, and superior-quality baking. This oven is suitable for bakeries requiring varied production and is ideal for baking all types of artisanal bread and pastry specialties.

Thermal oil technology ensures great dough development compared to other baking systems and is far more energy efficient. Additionally, the MULTI REFRAC range offers a program of loaders and accessories adaptable to any workflow, enabling efficient and versatile production.

High production versatility
Ideal for baking all types of dough, the MULTI REFRAC provides bread with genuine qualities like excellent crust quality, a firm base, and enhanced dough development and stability. Its benefits multiply when baking pastries due to the powerful and consistent rise it provides, essential for doughs like puff pastry. Additionally, products remain softer as they avoid the drying effect of hot air ovens.
Complete baking regularity and uniformity
The even distribution of radiant heat across each item ensures consistent quality and uniform production.
Superior baking quality
The MULTI REFRAC bakes with radiant heat, as in traditional ovens, on refractory stone, while also adding the power benefits of thermal oil. This system guarantees superior baking quality, offering higher-quality crust and base, which helps retain moisture in the bread during baking, resulting in bread with greater weight, better flavor, and extended freshness.
Energy efficiency with thermal oil technology
Thermal oil, combined with the oven’s exclusive components, ensures highly efficient baking. Its rapid heating capability, thermal stability and uniform heat distribution optimize energy consumption. The double-coil horizontal boiler design further enhances efficiency.

Integrated and compact design:
Standard configuration:
- Number of decks: 5
- Number of openings: 1
- Width: 1000 | 1200 mm
- Depths: 1600 | 1800 | 2000 | 2200 | 2400 mm
*We can study other configurations with different width and depth measurements.
Refractory stone plates
Placed over the radiators, these plates enable perfect artisanal and traditional baking.
Thermal oil technology
The thermal oil is heated inside the boiler, or via electric elements, and circulates through each level’s radiators back to the boiler. This patented system ensures perfectly consistent baking. Its high heat capacity guarantees rapid heating and a stable temperature without fluctuations. Under normal conditions, thermal oil requires no filtering or replacement.
Independent steam and baking time control for each chamber
Temperature
All chambers in the same module operate at a single temperature. Products of different formats can be baked on different decks at the same temperature by adjusting the baking time and spacing, similar to traditional ovens.
SMART control panel
A clear, intuitive touchscreen for smart baking that simplifies the operator’s tasks.
Heating options
Available in gas, diesel, electric, or biomass.

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Advantages
Characteristics
Documentation

High production versatility
Ideal for baking all types of dough, the MULTI REFRAC provides bread with genuine qualities like excellent crust quality, a firm base, and enhanced dough development and stability. Its benefits multiply when baking pastries due to the powerful and consistent rise it provides, essential for doughs like puff pastry. Additionally, products remain softer as they avoid the drying effect of hot air ovens.
Complete baking regularity and uniformity
The even distribution of radiant heat across each item ensures consistent quality and uniform production.
Superior baking quality
The MULTI REFRAC bakes with radiant heat, as in traditional ovens, on refractory stone, while also adding the power benefits of thermal oil. This system guarantees superior baking quality, offering higher-quality crust and base, which helps retain moisture in the bread during baking, resulting in bread with greater weight, better flavor, and extended freshness.
Energy efficiency with thermal oil technology
Thermal oil, combined with the oven’s exclusive components, ensures highly efficient baking. Its rapid heating capability, thermal stability and uniform heat distribution optimize energy consumption. The double-coil horizontal boiler design further enhances efficiency.

Integrated and compact design:
Standard configuration:
- Number of decks: 5
- Number of openings: 1
- Width: 1000 | 1200 mm
- Depths: 1600 | 1800 | 2000 | 2200 | 2400 mm
*We can study other configurations with different width and depth measurements.
Refractory stone plates
Placed over the radiators, these plates enable perfect artisanal and traditional baking.
Thermal oil technology
The thermal oil is heated inside the boiler, or via electric elements, and circulates through each level’s radiators back to the boiler. This patented system ensures perfectly consistent baking. Its high heat capacity guarantees rapid heating and a stable temperature without fluctuations. Under normal conditions, thermal oil requires no filtering or replacement.
Independent steam and baking time control for each chamber
Temperature
All chambers in the same module operate at a single temperature. Products of different formats can be baked on different decks at the same temperature by adjusting the baking time and spacing, similar to traditional ovens.
SMART control panel
A clear, intuitive touchscreen for smart baking that simplifies the operator’s tasks.
Heating options
Available in gas, diesel, electric, or biomass.

See Documentation