Another added value of our thermal oil technology:
Compared to other heating systems, the products do not dry out as much as during baking and the finished products retain a moist crumb and keep fresh for longer. Adjustable temperature curves and optional turbulence operation enable bakers to achieve the results they are looking for. The list of advantages could go on and on. But the decisive factor is: Each oven reflects our knowledge and experience advantage.
We have also taken a pioneering role in the field of heat recovery. As early as the 1990s, we developed the first integrated heating systems and have continued to optimize them to this day. The installation quickly pays off with the energy saved. However, we’re not going to rest on what we have accomplished so far – the name HEUFT will continue to be associated with environmental innovations in the future. However, baking quality will continue to be the lodestar of our work.