STATIC PLUS

Ovens with centralized boiler

A PLUS installation is an innovative solution that combines two or more thermal oil ovens, whether STATIC (rack), STATIC REFRAC (stone) or MULTI REFRAC (deck), all connected to a single centralized boiler. This setup allows for high production capacity while maintaining energy efficiency and superior baking quality.

These ovens are ideal for baking all types of artisanal bread, specialties and pastries, guaranteeing uniform baking and premium quality. Additionally, within the same installation, it is possible to combine models and sizes with virtually no limitations, adapting to your production needs. Share your project with us and we’ll design the perfect solution for you!

Artisanal quality with industrial production
Radiant baking, as in traditional ovens, is perfect for baking all types of artisanal bread. The thermal oil’s stability allows for continuous production with no waiting times between batches. Furthermore, the automatic full-load loader streamlines the loading and unloading process, optimizing each cycle. It’s the ideal installation for bakeries that need to scale production without compromising superior bread quality.
Total baking consistency and uniformity
The even distribution of radiant heat to each piece guarantees uniform production from the first to the last level.
Superior baking quality
Baking with radiant heat on refractory stone guarantees superior quality, achieving a crispy crust and a firm base. This also minimizes moisture loss during baking, resulting in bread with better flavor, higher weight and a longer freshness in optimal conditions.
Higher productivity
Thermal oil’s exclusive thermal inertia allows for consecutive bakes without the need for recovery time between batches. Fast heating times and continuous baking capacity enhance operational efficiency and minimize downtime.
Maximum energy efficiency
The PLUS system offers up to 35% savings in energy costs.
Optimized space and resources
Sharing a centralized boiler and other components reduces operational costs and maximizes space utilization in the bakery.
Higher production per square meter
Our integrated system delivers higher productivity, occupying less space than conventional tunnel ovens.
Versatility and flexibility
Despite its high production capacity, this system allows for simultaneous baking of different product types, optimizing time and costs.
Simultaneous baking at different temperatures
Each oven can operate at different temperatures, offering flexibility in production.
Scalability
The system is designed to integrate additional ovens in the future, facilitating seamless growth.
Customized automation
Automation and programming options enable efficient operation, tailored to each bakery’s needs. Automatic loading and unloading, whether to the oven or from the station to the conveyor belt or operator, optimizes the production cycle and reduces labor requirements.

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.
Efficient steam generation
Thermal oil technology enables steam production outside the baking chamber, creating high-quality saturated steam with even and prolonged distribution throughout the baking chamber.
Stainless steel baking chamber
Provides durability and resilience for continuous use.
High-strength steel radiators
Designed to fit up to 10 baking levels within the same height where other systems can fit only 8, optimizing space and offering higher production capacity.
Oversized viewing window
The door features double-glazed glass for easy cleaning, reduced heat transmission and excellent visibility during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure, easy operation.
Easy-maintenance interior lighting
SMART control panel
A clear, intuitive touchscreen for smart baking that simplifies the operator’s tasks.
Excellent insulation and temperature stability
Heating options
Available in gas, diesel, electric, or biomass.

Multi door
Independently hinged doors on each level allow for automated loading and unloading without opening the oven door.
Hood extractor
Allows efficient steam evacuation during door opening, preventing it from escaping into the bakery.
Turbo system
Recommended for pre-baked and tin-baked bread, this forced-air circulation system enables additional convection baking, programmable in the final minutes, giving bread extra firmness and preventing deformation during cooling and 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
Enables forced extraction of steam from the chamber, programmable minutes before the end of baking.
PLUS automatic loader

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Advantages
Characteristics
Options
Documentation

Artisanal quality with industrial production
Radiant baking, as in traditional ovens, is perfect for baking all types of artisanal bread. The thermal oil’s stability allows for continuous production with no waiting times between batches. Furthermore, the automatic full-load loader streamlines the loading and unloading process, optimizing each cycle. It’s the ideal installation for bakeries that need to scale production without compromising superior bread quality.
Total baking consistency and uniformity
The even distribution of radiant heat to each piece guarantees uniform production from the first to the last level.
Superior baking quality
Baking with radiant heat on refractory stone guarantees superior quality, achieving a crispy crust and a firm base. This also minimizes moisture loss during baking, resulting in bread with better flavor, higher weight and a longer freshness in optimal conditions.
Higher productivity
Thermal oil’s exclusive thermal inertia allows for consecutive bakes without the need for recovery time between batches. Fast heating times and continuous baking capacity enhance operational efficiency and minimize downtime.
Maximum energy efficiency
The PLUS system offers up to 35% savings in energy costs.
Optimized space and resources
Sharing a centralized boiler and other components reduces operational costs and maximizes space utilization in the bakery.
Higher production per square meter
Our integrated system delivers higher productivity, occupying less space than conventional tunnel ovens.
Versatility and flexibility
Despite its high production capacity, this system allows for simultaneous baking of different product types, optimizing time and costs.
Simultaneous baking at different temperatures
Each oven can operate at different temperatures, offering flexibility in production.
Scalability
The system is designed to integrate additional ovens in the future, facilitating seamless growth.
Customized automation
Automation and programming options enable efficient operation, tailored to each bakery’s needs. Automatic loading and unloading, whether to the oven or from the station to the conveyor belt or operator, optimizes the production cycle and reduces labor requirements.

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.
Efficient steam generation
Thermal oil technology enables steam production outside the baking chamber, creating high-quality saturated steam with even and prolonged distribution throughout the baking chamber.
Stainless steel baking chamber
Provides durability and resilience for continuous use.
High-strength steel radiators
Designed to fit up to 10 baking levels within the same height where other systems can fit only 8, optimizing space and offering higher production capacity.
Oversized viewing window
The door features double-glazed glass for easy cleaning, reduced heat transmission and excellent visibility during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure, easy operation.
Easy-maintenance interior lighting
SMART control panel
A clear, intuitive touchscreen for smart baking that simplifies the operator’s tasks.
Excellent insulation and temperature stability
Heating options
Available in gas, diesel, electric, or biomass.

Multi door
Independently hinged doors on each level allow for automated loading and unloading without opening the oven door.
Hood extractor
Allows efficient steam evacuation during door opening, preventing it from escaping into the bakery.
Turbo system
Recommended for pre-baked and tin-baked bread, this forced-air circulation system enables additional convection baking, programmable in the final minutes, giving bread extra firmness and preventing deformation during cooling and 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
Enables forced extraction of steam from the chamber, programmable minutes before the end of baking.
PLUS automatic loader

See Technical Data Sheet