W-TURBO
A genius combination of radiated heat and air circulation in a deck oven
This design combines the advantages of two heat-transfer methods. The static baking atmosphere is set in motion by circulation fans. This results in a unique combination of radiated heat and convection (air circulation). You profit from energy and time savings and from improved baked goods and diversity of assortment.
Your advantages at a glance
Improved baking quality
Uniformly formed crusts, increased crispiness, more succulent crumb and increased shelf life
Optimum oven spring for all goods
Pre-baked effect for ripe doughs and heavy breads
More uniform heat distribution for improved quality of goods
Increased diversity of assortment
W-TURBO can be activated by computer control for each individual deck
Wide variety of goods can be baked at the same time (e.g. both crusty and less crusty products simultaneously)
Reduced energy consumption and time savings
Improved heat transfer leads to optimal energy utilization
Combining with ICT (Infrared Ceramic Technology) allows for greater still optimization of the heat transfer process: The goods baked with this system are unsurpassed in both freshness and quality - and you also obtain greater energy efficiency
