STATIC BIO

Rack oven

The STATIC BIO oven combines the advanced technology of the STATIC system with a biomass boiler equipped with a fully automated pellet burner. This system includes a pellet storage tank and an automatic feeder for the burner. The dual-pass thermal oil boilers are specifically designed to work with pellets, incorporating easy-clean registers for simple maintenance.

The pellet flame burner delivers the same performance as conventional gas or oil burners but with notable energy savings. More and more bakers are choosing biomass as an energy alternative for its ecological, economic, and sustainable advantages.

Consistent and uniform baking
The design of the STATIC BIO oven ensures an even distribution of radiant heat to each product, maintaining consistent quality.
Superior baking quality
Radiant baking provides exceptional crust and base quality, preserving the bread’s freshness, moisture and aroma.
Maximum energy efficiency
Thermal oil technology ensures highly efficient baking. Its rapid heating capability, thermal stability and constant heat transfer to the product optimize energy consumption. Additionally, the biomass boiler design delivers cost-effective, comfortable, and environmentally friendly results.
Impressive productivity
The STATIC BIO’s exclusive thermal inertia eliminates the need for recovery time between bakes, maximizing productivity.
Robust, reliable, and long-lasting
Designed for longevity and backed by reliable technology, the STATIC oven has proven durability, with some models exceeding 30 years of daily service.
Minimal maintenance
With no moving internal parts, the STATIC requires minimal maintenance and does not need any adjustments.
Customized to your needs
We configure the oven to your specific needs, from the number of levels to the door-opening direction and boiler position. Tell us about your project, and we’ll provide the best solution for you.

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 absolutely consistent baking. Its high heat capacity guarantees rapid heating and stable temperatures with no fluctuations. Under normal conditions, thermal oil requires no filtering or replacement.
Steam generation
The thermal oil system allows for steam production outside the baking chamber, delivering high-quality, saturated steam with uniform and extended distribution throughout the baking chamber. Dough pieces are perfectly covered by condensed steam at the start of the bake.
Stainless steel baking chamber
Provides durability and resilience for continuous use.
High-strength radiators
Made of steel, these radiators allow up to 10 baking levels within the same height where other systems fit only 8, offering higher production capacity.
Oversized viewing window with double glazing
Ideal for easy cleaning, reduced heat transfer, and exceptional visibility of the product during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure, easy operation.
SMART control panel
Touchscreen panel for smart baking, clear and intuitive to simplify the user’s work.
Easy-maintenance interior lighting
Heating
Biomass

Boiler in other positions
If necessary, we can consider changing the location of the boiler.
Hood extractor
Allows efficient steam evacuation during door opening, preventing it from escaping into the bakery.
Turbo system
Recommended for pre-baked and pan bread, this forced-air circulation system in the baking chamber allows for additional convection baking, programmable during the final minutes to add rigidity to the bread and prevent crushing during cooling and blast freezing.
Automatic flap opening
A motorized system that automatically opens and closes the flap during steaming, allowing programmable opening times before the bake ends.
Steam extractor
Allows forced extraction of steam-saturated air from the baking chamber, programmable minutes before the bake ends.
Pastry trays
Removable trays that protect the STATIC BIO oven’s radiators from grease released during pastry baking, keeping the radiators clean and extending the oven’s lifespan.

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Advantages
Characteristics
Options

Consistent and uniform baking
The design of the STATIC BIO oven ensures an even distribution of radiant heat to each product, maintaining consistent quality.
Superior baking quality
Radiant baking provides exceptional crust and base quality, preserving the bread’s freshness, moisture and aroma.
Maximum energy efficiency
Thermal oil technology ensures highly efficient baking. Its rapid heating capability, thermal stability and constant heat transfer to the product optimize energy consumption. Additionally, the biomass boiler design delivers cost-effective, comfortable, and environmentally friendly results.
Impressive productivity
The STATIC BIO’s exclusive thermal inertia eliminates the need for recovery time between bakes, maximizing productivity.
Robust, reliable, and long-lasting
Designed for longevity and backed by reliable technology, the STATIC oven has proven durability, with some models exceeding 30 years of daily service.
Minimal maintenance
With no moving internal parts, the STATIC requires minimal maintenance and does not need any adjustments.
Customized to your needs
We configure the oven to your specific needs, from the number of levels to the door-opening direction and boiler position. Tell us about your project, and we’ll provide the best solution for you.

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 absolutely consistent baking. Its high heat capacity guarantees rapid heating and stable temperatures with no fluctuations. Under normal conditions, thermal oil requires no filtering or replacement.
Steam generation
The thermal oil system allows for steam production outside the baking chamber, delivering high-quality, saturated steam with uniform and extended distribution throughout the baking chamber. Dough pieces are perfectly covered by condensed steam at the start of the bake.
Stainless steel baking chamber
Provides durability and resilience for continuous use.
High-strength radiators
Made of steel, these radiators allow up to 10 baking levels within the same height where other systems fit only 8, offering higher production capacity.
Oversized viewing window with double glazing
Ideal for easy cleaning, reduced heat transfer, and exceptional visibility of the product during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure, easy operation.
SMART control panel
Touchscreen panel for smart baking, clear and intuitive to simplify the user’s work.
Easy-maintenance interior lighting
Heating
Biomass

Boiler in other positions
If necessary, we can consider changing the location of the boiler.
Hood extractor
Allows efficient steam evacuation during door opening, preventing it from escaping into the bakery.
Turbo system
Recommended for pre-baked and pan bread, this forced-air circulation system in the baking chamber allows for additional convection baking, programmable during the final minutes to add rigidity to the bread and prevent crushing during cooling and blast freezing.
Automatic flap opening
A motorized system that automatically opens and closes the flap during steaming, allowing programmable opening times before the bake ends.
Steam extractor
Allows forced extraction of steam-saturated air from the baking chamber, programmable minutes before the bake ends.
Pastry trays
Removable trays that protect the STATIC BIO oven’s radiators from grease released during pastry baking, keeping the radiators clean and extending the oven’s lifespan.