Automates Loading and Unloading of Bakery Ovens

The Semi-automatic Loading System PAGE from WP Bakery Technologies is designed to optimize bakery oven operations by automating the loading and unloading processes. This system is particularly valuable in reducing physical labor and increasing the efficiency of high-speed bakery environments. By using an integrated control system, it ensures precise operation, allowing for up to 650 kg/hour throughput. Suitable for a range of bakery products such as slit rolls and baguettes, it seamlessly fits into production lines that include multi-deck and rack ovens. Its construction offers durability and safety, with selectable oven capacities and a large operable baking area of 66 m². Utilizing direct WP NAVIGO 3 control, it supports easy operation and enhanced productivity. This system is tailored to the needs of industrial bakeries and is engineered to withstand rigorous use, offering optional modular configurations to suit specific bakery needs.

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Delivers Uniform Baking and Crust Formation

The MATADOR Multi-Deck Oven from WP Bakery Technologies revolutionizes baking with its ZYKLOTHERM® heating system for exceptional heat transfer and flavor development. Designed for both artisan and industrial bakeries, it supports an array of baked goods like baguettes, brioche, and baguette divina, ensuring consistent quality batch after batch. The oven integrates advanced WP NAVIGO 3 controls for precise recipe management, enhancing operational efficiency in batch, semi-automatic, or fully-automatic modes. With baking areas ranging from 8.0 to 19.0 m² and the capability to handle up to 225 loaves, MATADOR optimizes space with its compact design. It reduces energy consumption by up to 30% with WP ENERGY BLOCK insulation and offers flexible heating via oil, gas, or electric options. The use of high-quality, special baking stones and robust construction materials ensures durability and optimal baking conditions. This oven is designed for easy integration into existing production lines, featuring direct or time-delayed loading systems. Regular updates and customization options ensure long-term adaptability and performance alignment with specific bakery requirements.

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Bakes, Rotates, and Steams for Superior Results

The Rack Oven ROTOTHERM Green from WP Bakery Technologies is a game-changer in energy-efficient baking. It utilizes a rotating rack trolley and an efficient heat exchanger to deliver consistent and premium baking results while significantly reducing energy consumption by 28.7% compared to its predecessor. Designed for commercial and industrial bakery operations, it excels in producing a wide range of bakery items, from slit rolls to square rolls and baguettes to pastries.

With baking areas ranging from 10.0 to 22.0 m², this oven uses oil, gas, or electric heat sources and supports both batch and fully automatic operations. The ROTOTHERM Green integrates seamlessly into production lines, featuring WP NAVIGO 3 software for full automation and intelligent energy control systems to minimize energy use during idle periods. Durable WP steel construction ensures long-lasting performance, while advanced insulation techniques like the WP THERMOPACKAGE further mitigate heat loss, preserving energy effectively.

Equipped with WP THERMOGATE, the oven offers batch-on-batch baking with a 10% reduced baking time, enhancing throughput and baking capacity. Customization options and engineering support are available to tailor the oven to specific production needs, ensuring optimal performance for any bakery.

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Bakes and Rotates Rack Loads Efficiently

The ROTOTHERM Green Heavy Duty from WP Bakery Technologies is engineered to address the unique demands of high-capacity, commercial baking operations. This double rack oven is designed for maximum energy efficiency and quality, providing unparalleled baking results for a wide array of products including artisan breads, pastries, and rolls. Featuring a robust rotating mechanism, it can handle heavy rack loads, optimizing space by accommodating up to two trolleys side-by-side.

The oven operates with a choice of oil, gas, or electric heating, allowing flexibility in energy use while maintaining high-speed operation suitable for both batch and continuous processes. Its automated controls ensure precision and consistency, enabling seamless integration into existing production lines with minimal downtime. The ROTOTHERM Green series is renowned for its superior airflow design that guarantees even heat distribution and consistent product quality across all batches.

Engineered for durability, this oven is constructed with materials that withstand rigorous industrial use while offering simple maintenance procedures, facilitating a clean and efficient baking environment. Whether you’re producing silky smooth tin loaves or perfectly crusted baguettes, this state-of-the-art oven delivers the consistency and reliability required for professional bakery production.

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Bakes and Cooks with Consistent Wood-Fired Flavors

The PELLADOR from WP Bakery Technologies is a wood-fired deck oven utilizing eco-friendly wood pellets, designed for artisan and commercial bakeries. Its direct-fired design with dual pellet burners ensures even heat distribution with an open flame, delivering the distinct flavor of traditional wood-baked goods. Suitable for various breads and pastries, it achieves optimal volume and crust with consistent quality control via the WP NAVIGO system. Configurable with two to six decks, the PELLADOR supports manual, semi-automated, and fully automated operations, integrating seamlessly into existing bakery lines. The use of wood pellets provides CO²-neutral energy efficiency, while precise temperature control reduces baking times and enhances productivity. A small footprint and modular design simplify installation and expand capacity, making it an ideal choice for bakeries prioritizing sustainability and flavor authenticity.

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Controls Fermentation and Humidity for Bakery Products

The Gärvollautomat GVA AROMAT from WP Bakery Technologies is a robust and versatile refrigeration system designed specifically for bakeries of all sizes, offering precise control over fermentation and humidity. This equipment supports a wide range of bakery applications, including proofing, cooling, and long-term storage of doughs and pastries, such as sourdough bread, croissants, and Danish pastries. Operable within temperatures of -20 to +40 °C and humidity levels of 65–99%, it accommodates various fermentation requirements with consistent, reproducible results. Equipped with a multi-programmable electronic control system, it allows for customizable settings tailored to diverse bakery needs, ensuring optimal product quality and production flexibility. Engineered for energy efficiency, the Gärvollautomat features a polyurethane-foam insulated design, a powerful yet economical compressor, and an ergonomic layout for streamlined operation and easy maintenance. With options for customization to meet specific operations and production scales, it seamlessly integrates into high-speed, manual, or continuous bakery workflows.

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Facilitates Manual Loading and Unloading of Bakery Ovens

The Manual Loading System JACK from WP Bakery Technologies offers an ergonomic solution for commercial and industrial bakeries facing the challenge of efficiently managing the manual loading and unloading of ovens. Designed to accommodate single or double-width MATADOR deck ovens, JACK reduces physical labor with its easy-to-use manual loader, enabling operators to load at a convenient working height and lift to the desired oven level for precise placement and setting of baking trays. This system enhances productivity by optimizing oven capacity, achieving energy savings while maintaining safety standards to protect workers from strenuous tasks. Suitable for a variety of bakery products including slit rolls, Kaiser rolls, croissants, and baguettes, JACK integrates seamlessly into existing bakery operations, providing modular options that support batch processing. Its robust design ensures minimal maintenance needs, promising reliability and longevity in demanding food production environments.

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Processes Dough for Varied Small Bakery Items

The FORMPROFI from WP Bakery Technologies is a compact form baking system engineered to enhance the efficiency of small bakeries and artisan bakers. What sets FORMPROFI apart is its ability to gently divide, mould, and directly deposit a wide range of bakery items, minimizing dough stress and optimizing product quality. Featuring the integrated MULTIMATIC C drum round moulder, the system excels in producing rolls, pretzels, and donuts with precision and consistency.

This system supports applications for products like Kaiser rolls, Wachau rolls, and Berliner doughnuts. It operates with high-speed automation, integrating seamlessly into existing production lines without extensive space requirements. The unit’s flexible layout allows for side or caster movement, adapting to spatial constraints, while options for increased system height and modular configurations cater to specific production needs.

The FORMPROFI system offers an impressive throughput, handling up to 4,000 stamped products per hour, facilitated by a fully automatic SIEMENS S7 control system. This ensures reproducible quality and production reliability through programmable settings and remote diagnostics. Built from durable materials, the system is equipped with UV degermination for hygienic operation, augmented by a range of customizable options, including various stamping tools and discharge configurations.

Suitable for processing solid products, the FORMPROFI is ideal for agile bakery operations seeking quality craftmanship and versatile processing while maintaining operational efficiency. With WP Bakery Technologies’ engineering support, this system can be tailored to meet specific production requirements, ensuring alignment with your bakery’s output and layout demands.

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Bakes and Controls Temperature for Consistent Bread Production

The versatile range of industrial multi-deck baking ovens by Royal Kaak offers precision-controlled baking solutions for large-scale bread and pizza production. These ovens accommodate diverse needs, utilizing thermal oil, cyclothermic, impingement, direct gas-fired, and electric heating methods to ensure optimal baking results for artisan sourdough, baguettes, and more. Designed for continuous and batch operations, they provide heightened control over temperature, steam, and humidity through advanced PLC systems, ensuring consistent product quality while reducing energy consumption. Constructed for durability with easy-to-maintain hygienic cleaning systems, these ovens integrate seamlessly into existing production lines, supporting full automation for minimized labor requirements. Customization is available to match specific bakery needs, ensuring efficient and sustainable operation.

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