Ovens > Thermolux

THERMOLUX, DECK OVEN WITH RACK(S) FIRED BY THERMAL OIL

(Baking surfaces of 7 – 12.5 sqm)

The perfect combination of the advantages of a deck oven fired by the accumulation of heat (for example HEIN UNIVERSAL) and the ergonomic criteria and ease of use of a convection rack oven (for example HEIN LUXROTOR).

The burner which heats the special mineral thermal oil is not an integral part of the oven and is therefore comparable to a central heating system. This means that it does not have to be installed inside the bakery (meaning that there is not an additional source of heat or noise) and that your range of ovens can be increased, depending on the boiler selected, as your business grows, minimising future investments.

The unique door is completely sealed when closed. Steam and heat stay where they are needed, in other words in the oven. The extra-large, extra-powerful steam device guarantees sufficient steam for every batch, even when the oven is being used intensively. The front, door and interior of the oven are made entirely from stainless steel. Stainless steel guarantees perfect hygiene and a longer life. The hood, also in stainless steel, with a powerful extractor evacuates all the steam and heat which escape when the door is opened.

The operating principle of the THERMOLUX

• 1. Boiler for heating
• 2. Burner
• 3. Insulation
• 4. Baking surfaces
• 5. Turbo ventilator for circulating
• 6. hot air
• 7. Baking racks
• 8. High-performance steam
• 9. generator
• 10. Regulating valve
• 11. Steam suction system
• 12. Solid stainless steel door
• 13. High-performance hood

The HOOD

The large steam extraction hood, supplied as standard, with a high-performance suction ventilator makes it possible to extract the ambient heat and humidity immediately and effectively. As an option, the THERMOLUX can be fitted with a large remote display showing the baking temperature and remaining baking time. This means that this information can be checked from a distance.

THE CLOSING SYSTEM

The unique one piece closing system means that the baking chamber is totally sealed. Steam and heat stay where they are needed – in the oven – without the product drying out.

The sealed door makes it possible to prevent the formation of dark marks (due to steam) on the front of the oven.

The oven remains clean for years. A longer life is thus assured.

BAKMATIC

The standard Bakmatic control makes it possible to reproduce simply and efficiently pre-set baking programmes, guaranteeing the constant quality of the results. It regulates the night start up (for each day of the week), temperature, baking time, steam injection and extraction, and ventilation with up to 42 different baking stages per programme (up to 99 different programmes).

On the large, easy to read display, you can see immediately which baking programme you are using and the stage you have reached in the programme.

TOUCHMATIC CONTROL

With the TOUCHMATIC control for the LUXROTOR range, HEIN demonstrates once again its capacity for innovation.

This multifunction control makes for easy, structured operation. The settings for the baking process include new technologies such as SOFTAIR, which makes it possible, among other things, to optimally regulate the speed of the baking air and the rotation speed of the suspended rack.

At the SÜDBACK trade fair in Stuttgart, HEIN was awarded the SÜDBACK TROPHY for technological innovation for the TOUCHMATIC system.