STATIC REFRAC

Stone oven

The STATIC REFRAC oven combines the radiant baking of the STATIC oven with the benefits of baking on refractory stone, providing results similar to traditional ovens. Additionally, it includes all the advantages of thermal oil, ensuring uniform and superior quality baking. Thanks to its efficient heat and steam generation, the STATIC REFRAC is ideal for all types of artisanal bread as well as other bakery and pastry specialties, enhancing the final product with qualities like superior crust quality, firm base, and improved dough development and stability.

With the full-load TRANSFER automatic loader, loading and unloading on every level is completed simultaneously and fully automated, maximizing efficiency in each production cycle. We also offer multiple configurations and automation levels, with baking surfaces ranging from 8 to 75 m². A single loader can serve up to 4 ovens, depending on the product and baking time. We adapt to your needs

Artisanal quality with industrial production
Radiant baking on refractory stone plates, like traditional ovens, is ideal for baking all types of artisanal bread. The thermal stability of thermal oil allows continuous production without waiting time between batches. The automatic full-load loader also streamlines and simplifies the loading and unloading process, optimizing each cycle. It’s the perfect setup for bakeries looking to scale up production without sacrificing quality.
Complete regular and uniform baking
Radiant heat is distributed evenly to each piece, ensuring uniform quality across all levels, from top to bottom.
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
Maximum productivity
The exclusive thermal inertia of thermal oil enables continuous baking without the need for recovery times between bakes. Fast heating times and the capability for continuous baking improve operational efficiency, minimizing downtime.
Simplified automation
Automated loading and unloading of the oven’s full capacity is completed in seconds, boosting production and saving labor. Its intuitive control doesn’t require specialized personnel, further simplifying operations in the bakery.
Energy efficiency with thermal oil technology
Thermal oil technology enables steam production outside the baking chamber, creating high-quality saturated steam with even and prolonged distribution throughout the baking chamber.
Durability and reliability
Designed to last, and supported by reliable technology, the STATIC REFRAC oven proves its robustness with models that have surpassed 30 years of daily use.
Minimal maintenance
With no internal moving parts, the STATIC REFRAC requires minimal maintenance and no additional adjustments.
Customized to your production needs
We offer multiple configurations and automation levels according to your requirements. From 6 to 10 levels, and baking surfaces ranging from 8 to 75 m². A single loader can serve up to 4 ovens. Tell us about your project, and we’ll configure the best baking solution for you!

Refractory stone plates
Positioned over the radiators to ensure an artisanal and traditional bake.
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 even baking. Its high heat capacity provides rapid heating, stable temperatures without fluctuations, and superior heat transfer. Under normal conditions, thermal oil requires no filtering or replacement.
Monoblock design
A compact unit with all components integrated, saving space and offering flexible placement.
High-quality 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
The design allows up to 10 baking levels in the same height where other systems fit only 8, optimizing space and providing higher production capacity.
Oversized viewing window
The door has a double-glazed and ventilated window, for easy cleaning, reduced heat transfer, and excellent visibility during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure and easy operation.
Easy-maintenance interior lighting
SMART control panel
A clear and intuitive touch panel that simplifies user operation and allows for intelligent baking.
Excellent insulation and temperature stability
Heating options
Gas, diesel, electric or biomass.

Multi-door
Independent tilting doors on each level allow automatic loading and unloading without needing to open the oven door.
Hood extractor
Allows for effective steam evacuation when the door is opened, preventing steam from entering the bakery space.
Turbo system
Recommended for pre-baked and tin bread, this forced-air circulation system enables additional convection baking, programmable in the final minutes to add firmness and prevent deformation during cooling and freezing.
Automatic flap opening
A motorized system that opens and closes the flap automatically during steaming, allowing programmable opening times before baking ends.
Automatic forced flap opening
Allows forced extraction of steam-saturated air from the baking chamber, programmable minutes before baking ends.
Alternative boiler positions
If needed, we can study alternative boiler locations to reduce the oven’s external depth.

Empty field

Advantages
Characteristics
Options
Documentation

Artisanal quality with industrial production
Radiant baking on refractory stone plates, like traditional ovens, is ideal for baking all types of artisanal bread. The thermal stability of thermal oil allows continuous production without waiting time between batches. The automatic full-load loader also streamlines and simplifies the loading and unloading process, optimizing each cycle. It’s the perfect setup for bakeries looking to scale up production without sacrificing quality.
Complete regular and uniform baking
Radiant heat is distributed evenly to each piece, ensuring uniform quality across all levels, from top to bottom.
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
Maximum productivity
The exclusive thermal inertia of thermal oil enables continuous baking without the need for recovery times between bakes. Fast heating times and the capability for continuous baking improve operational efficiency, minimizing downtime.
Simplified automation
Automated loading and unloading of the oven’s full capacity is completed in seconds, boosting production and saving labor. Its intuitive control doesn’t require specialized personnel, further simplifying operations in the bakery.
Energy efficiency with thermal oil technology
Thermal oil technology enables steam production outside the baking chamber, creating high-quality saturated steam with even and prolonged distribution throughout the baking chamber.
Durability and reliability
Designed to last, and supported by reliable technology, the STATIC REFRAC oven proves its robustness with models that have surpassed 30 years of daily use.
Minimal maintenance
With no internal moving parts, the STATIC REFRAC requires minimal maintenance and no additional adjustments.
Customized to your production needs
We offer multiple configurations and automation levels according to your requirements. From 6 to 10 levels, and baking surfaces ranging from 8 to 75 m². A single loader can serve up to 4 ovens. Tell us about your project, and we’ll configure the best baking solution for you!

Refractory stone plates
Positioned over the radiators to ensure an artisanal and traditional bake.
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 even baking. Its high heat capacity provides rapid heating, stable temperatures without fluctuations, and superior heat transfer. Under normal conditions, thermal oil requires no filtering or replacement.
Monoblock design
A compact unit with all components integrated, saving space and offering flexible placement.
High-quality 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
The design allows up to 10 baking levels in the same height where other systems fit only 8, optimizing space and providing higher production capacity.
Oversized viewing window
The door has a double-glazed and ventilated window, for easy cleaning, reduced heat transfer, and excellent visibility during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure and easy operation.
Easy-maintenance interior lighting
SMART control panel
A clear and intuitive touch panel that simplifies user operation and allows for intelligent baking.
Excellent insulation and temperature stability
Heating options
Gas, diesel, electric or biomass.

Multi-door
Independent tilting doors on each level allow automatic loading and unloading without needing to open the oven door.
Hood extractor
Allows for effective steam evacuation when the door is opened, preventing steam from entering the bakery space.
Turbo system
Recommended for pre-baked and tin bread, this forced-air circulation system enables additional convection baking, programmable in the final minutes to add firmness and prevent deformation during cooling and freezing.
Automatic flap opening
A motorized system that opens and closes the flap automatically during steaming, allowing programmable opening times before baking ends.
Automatic forced flap opening
Allows forced extraction of steam-saturated air from the baking chamber, programmable minutes before baking ends.
Alternative boiler positions
If needed, we can study alternative boiler locations to reduce the oven’s external depth.

See Technical Data Sheet