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

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Combine W-TURBO with ICT!