TERMO - Oil-Heated Deck Oven with Automatic Loader

Thermal Oil Ovens Designed for Heavy Use

These ovens are an ideal solution for small, large, and industrial bakeries. They are designed for bakers who require the highest quality baking. Their advanced production technology and high-quality materials provide a long service life while also significantly saving energy.

The oven design ensures uniform temperature distribution on the baking plates by continuously circulating thermal oil (heat transfer fluid) using a magnetic-sealed pump. The heating technology and oven structure guarantee even baking and allow repeatable baking results for the baker. Thermal oil ovens are equipped with a modern PLC-based control system that continuously monitors proper operation.

Heating Principle

In Brotmas thermal oil deck ovens, high-temperature resistant synthetic thermal oil is used as the heat transfer fluid. This system can operate at much higher temperatures than water without evaporation, providing homogeneous, stable, and controlled heat distribution inside the oven.

The heating system is a fully equipped unit consisting of a heat exchanger, high-efficiency burner, circulation pump, electrical control panel, safety sensors, and regulators. The cylindrical coil-type heating surface inside the boiler is made of special steel pipes resistant to high temperatures. This design offers maximum energy efficiency under optimal combustion conditions.

The thermal oil circulating in the system transfers heat evenly to all oven decks via the circulation pump, ensuring consistent baking quality on every deck. Integrated safety sensors and an automatic control system provide safe, efficient, and long-lasting operation.

Energy Produced by the Burner

The energy generated by the burner is transferred to the heat carrier inside the coil at the center of the boiler and then pumped to the oven. In the baking process, the difference between the heating medium temperature and the baking temperature is very important. In Brotmas thermal oil deck ovens, this difference is minimal. The temperature remains constant at all times, with no loss of thermal effect. Thanks to high heat accumulation and excellent heat transfer, perfect baking results are achieved.

Features and Functionality

1. Modular Design
The oven can be made with 4 to 8 decks. The separation of the combustion unit and upper baking section ensures easy installation.

2. High-Efficiency Heating System
The thermal oil system transfers the heat generated in the furnace evenly to all oven decks, ensuring homogeneous heat distribution and consistent baking quality on every deck. High-temperature resistant specially manufactured panels and optimized heat circulation channels minimize energy loss. Advanced insulation materials in the upper section maintain heat for a long time, reducing fuel consumption and improving energy efficiency. This ensures stable temperature even during prolonged production, maintaining color and baking balance in the products.

3. Robust Construction
Thermal oil deck ovens are built with a reinforced steel frame to withstand heavy-duty conditions. The body structure is designed to resist high temperatures and continuous operating cycles. Thick insulated external surfaces reduce energy loss and enhance operational safety. High-quality materials used in the supporting system provide long-lasting performance and low maintenance costs. The modular structure allows easy maintenance and replacement of parts. This robust and reliable construction enables high performance even in 24-hour continuous production lines.

4. Steam Power
One of the strongest features of Brotmas thermal oil deck ovens is superior steam generation. Specially designed high-efficiency steam tubes provide homogeneous, dense, and continuous steam distribution on every deck. This system delivers excellent crust shine, volume, and soft texture in all types of bread production. High-temperature resistant alloy tubes maintain stable performance even during long production runs. The modular design allows easy maintenance and replacement of steam tubes; individual sections can be removed for part replacement, minimizing service time and maintaining production continuity.

5. Balanced Baking
The most important aspect of thermal oil ovens is balanced baking. Heated oil is evenly distributed to all decks, ensuring perfect balance between the layers. Front and rear balance is flawless, and no special adjustment for seasonal changes is required for the chimney damper.

6. Automation
One of Brotmas’ strongest features is advanced automation and software infrastructure. The control system, developed according to modern industrial standards, works with high-precision sensors and integrates with leading PLC and drive brands worldwide. Every process parameter—temperature, timing, motor speed, and energy consumption—is automatically monitored and optimized. Operators can easily monitor all processes, save production recipes, and restart with a single touch through the user-friendly touchscreen interface.

7. Easy-to-Use Interface
The control panel is easy to learn and fast to use. The intelligent menu structure minimizes operator errors and provides a user-friendly experience.