Gentle and uniform baking through radiant heat
The THERMO oven uses thermal oil as a heat transfer fluid, a proven technology that guarantees perfectly uniform heat distribution throughout the baking chamber. Unlike traditional systems, the thermal oil never needs to be replaced during the entire lifespan of the oven.
The gentle radiant heat produced by this system ensures uniform baking of your products, from the crust to the core. The temperature remains perfectly stable, even when loading large batches, guaranteeing consistent and reproducible results.
The THERMO offers exceptional flexibility: baking on flat plates, on grids, or on mobile stone soles. This versatility allows you to adapt your oven to all types of production, from traditional breads to pastries and pre-baked products.
THERMO key points
Gentle and uniform baking through radiant heat
Stable temperature up to 320°C
Maximum baking surface with racks
Flexibility: flat plates, grids or stone soles
Thermal oil never needs replacing (oven lifespan)
Programmable TURBO-CONVECTION for added versatility
Energy savings through reinforced insulation
Minimal maintenance and exceptional longevity
Intuitive touchscreen control with 500 programs
Integrated extraction hood as option
THERMO technologies & innovations
Advanced systems for perfect baking
Thermal oil heating
High-performance heat transfer fluid:
- Uniform heat distribution
- No oil change required
- Unlimited lifespan
Programmable TURBO-CONVECTION
Forced convection system:
- Activatable as needed
- Ideal for pastries
- Rapid surface drying
Steam injection
High-performance steam system:
- Shiny and crispy crusts
- Programmable quantity
- Adjustable duration per recipe
Hermetic seal
Perfectly sealed door:
- Optimal heat retention
- Steam retention
- Energy efficiency
Touchscreen control
Intuitive colour interface:
- Up to 500 programs
- Baking step management
- Durable touchscreen
Integrated extraction hood
Practical option:
- Directly integrated into the oven
- Efficient steam evacuation
- No additional space required
THERMO performance
Numbers that speak for themselves
320°C
Maximum temperature
7-10
Available decks
2-3
Racks per oven
500
Storable programs
0
Oil changes required
Baking on stone soles with belt loader
The THERMO can be equipped with mobile stone soles, transforming your rack oven into a true deck oven. This unique system combines the advantages of both technologies: the capacity of a rack oven with the baking quality of a traditional deck oven.
The belt loader automates the loading and unloading of products onto the stone soles. Depending on the configuration chosen, you can bake from 140 to 240 loaves simultaneously, with unmatched baking quality.
The stone soles release gentle and even heat, ideal for traditional breads, specialty breads and long-fermentation products. The stone accumulates heat and releases it gradually, ensuring perfect sole baking.
Technical specifications
| Oven type | Rack oven |
| Heating system | Thermal oil |
| Maximum temperature | 320°C |
| Steam injection | Yes, programmable |
| TURBO-CONVECTION | Yes, programmable |
| Rack formats | 80x60, 100x60, 100x80 cm |
| Number of decks | 7 to 10 depending on model |
| Capacity | 2 to 3 racks |
| Controls | Colour touchscreen |
| Programs | Up to 500 |
| Stone soles | Optional |
| Extraction hood | Optional |
| Energy | Gas, oil, or electricity |
Professional applications
The THERMO adapts to all your production needs
Traditional bakery
- Gentle baking ideal for traditional breads
- Baguettes with perfect crust
- Country breads with airy crumb
Moulded bread
- Stable temperature for uniform baking
- Soft sandwich bread
- Wholegrain and specialty breads
Pre-baked products
- TURBO-CONVECTION for perfect finishing
- Precise browning control
- Optimised frozen products
Brochure and technical data sheet
Photo gallery
Discover the THERMO oven from every angle
Ready to equip your bakery with the THERMO?
Our experts advise you on choosing the THERMO configuration tailored to your needs. Contact us for a personalised assessment.