Baking was already done in shops as early as around 40 years ago in individual firms and wachtel, still established in Düsseldorf at that time, built special deck-type ovens for this purpose. These small deck-type ovens with up to six decks and a choice of deck heights of 10 cm and 12 cm were known as “Backzwerge” i.e. baking dwarfs.
At that time it was the age of the switchover from the old steam ovens to the modern steel ovens.
From the middle of the sixties onwards came the switchover from enamel to stainless steel cladding and partly to solid glass doors. Based on the five and six-deck baking dwarfs, the first Piccolo ovens were subsequently built. They were designed for modular construction, so that a choice of one, two, three, four and five decks could be supplied. The decks were equipped with bottom and top heat thermostats and on request, it was also possible to switch decks together. All Piccolo ovens were equipped with separate steam generators for individual steaming.
Over the years, the Piccolo was further developed and the old indicator thermostats and steaming knobs were superseded by modern electronic components. If the oven is to be placed in the interface between sales and production, the decks can also be charged from the back and the goods can be removed from the oven front.
The hot air in-store ovens were only added to the range at a very late stage at and initially as the rotating ten-baking tray Comet 05. In principle, a mini rack oven half the size of the large rack oven, with very good results but highly laborious handling.
As a special model, the Thermic combination oven came onto the market for the InterNorga 1989, with an eight-baking tray hot air section and a single hearth in the substructure as a deck-type oven. The special feature was the gold metallic finish, which was only offered in a limited number at that time.
There is nothing more to be desired for bakery shops now, whether one intends to bake in a hot air or in a combination oven. The modern controls of the ovens have contributed to making it possible to reduce the connected loads, operation is simpler and easier and the baking surfaces can be flexibly arranged.