Production ovens from Werner & Pfleiderer
have been an investment in the future for
generations due to their guaranteed long service
life and energy efficiency.

  • Highest baking quality
  • Energy efficient technology
  • Reliable & durable

Ovens for bakeries

A good oven is the heart and soul of the bakehouse

Every bakery is known and valued for the crumb, crispness and volume of their bakery items. Bakers are heavily dependent on a reliable production oven that never lets them down and produces identical quality day in, day out. Particularly consistent and repeatable baking results over decades provide the basis for building a loyal customer base, and are the essence of lasting business success.

Multi-deck ovens  Rack ovens  Loading systems


Excellent baking quality

Crisp, tender flaky crust, a nice volume, and a juicy crumb are what characterizes bakery products of superior quality. Excellent vapor performance of the oven is crucial in this context: consistent vapor creates juicy bakery products. Optimized air flow applies more energy on the dough pieces, shortens the baking time and makes your items particularly juicy. A particularly rich vapor increases the product’s volume, providing true delight both visually and in terms of flavor.

Economic efficiency through energy efficiency

The oven makes a crucial contribution to the success of a bakery, significantly determining the quality of the baked goods and the economic efficiency of your business. A smaller burner with reduced connected load and combined with an innovative heat exchanger, for example, is the “motor” of the ROTOTHERM® Green. Optimized technology that uses less fuel, and yet achieves excellent baking results at the same time.

The oven’s long service life

We have supplied the base for bakers for consistently high-quality bakery items for more than one hundred years. Thousands of professionals all over the world build their business on it. Due to the extremely long utilization period, the investment in a new MATADOR® is somewhat similar to an intergenerational contract. In the truest sense of the word. What the grandfather bought, even the grandson can continue to use in many instances. This is the pleasant and logical consequence of our intergenerational experience.



Deck ovens and automated production ovens
for maximum baking quality

Developed for bakers that stand out from the competition by the quality of their baked goods. WP Bakery Technologies deck ovens embody experience from over 140 years and technologies resulting from continuous research and development – Made in Germany. For the best crumb and crispness when baking bread rolls and bread.

[Translate to Englisch:]

Multi-deck oven MATADOR

baking area: 8.0 – 19.0 m²
heated by: oil/gas/electric
loading: manually


Multi-deck oven MATADOR MDE

baking area: 4.0 – 18.0 m²
heated by: direct electrical
loading: manually


Multi-deck oven MATADOR MDE with JACK

baking area: 4.0 – 8.0 m²
heated by: direct electrical
loading: manual loader


Multi-deck oven MATADOR MDV

baking area: 12 – 43.2 m²
heated by: oil/gas
loading: automatable


Wood-fired deck oven PELLADOR

baking area: 4.8 – 21.6 m²
heated by: pellets
loading: automatable


Rack ovens and baking cabinets for perfect
small baked goods off the baking trolley

Designed to satisfy the demand of perfect and uniform baking results. Rack ovens from Werner & Pfleiderer are utilized wherever large quantities of small baked goods are baked economically efficient to meet highest demands. Simple operation, quick rack trolley changes, efficient baking and unmistakable results thanks to state-of-the-art technology for convection, vapor formation, and continuous operation.


Rack oven ROTOTHERM Green

baking area: 10.0 – 13.8 m²
heated by: oil/gas/electric
with rotating trolley

[Translate to Englisch:]

Rack oven ROTOTHERM Green drive through

baking area: 10.0 – 13.8 m²
heated by: oil/gas/electric
with rotating trolley


Double rack oven ROTOTHERM Green HEAVY DUTY

baking area: 20.0 – 22.0 m²
heated by: oil/gas/electric
with rotating trolley

WP UNITHERM – Rack oven for bakeries

Rack oven UNITHERM

baking area: 5.9 – 11.9 m²
heated by: oil/gas/electric
with stationary trolley


Rack oven WINNER

baking area: 12.6 – 16.8 m²
heated by: oil/gas/electric
with stationary trolley


WP BakeryControl
The central software for your bakery

Scheme of WP BakeryControl networking

WP BakeryControl helps bakeries sustainably to increase efficiency and reduce costs: better control of the baking sequence in relation to capacity utilization, extended product shelf life, less scrap, and consistent quality thanks to stored recipes and automated machine control. Together with interested companies in the bakery trade, our specialist advisors examine the individual savings potential and possible steps to digitize production. Interested? Please contact us! Safe. Better. Digital.

WP BakeryControl


High-end baking ovens for bakeries

We are WP Bakery Technologies and manufacturer of ovens for bakeries. We have been developing technical solutions for bakers for over 140 years. We design and build, install and service baking ovens as well as other machines and systems for bakeries, artisanal businesses, and industrial production facilities. Worldwide.


Loading and unloading production ovens

If the bakehouse can not longer keep up with demand, investments are often made in additional equipment. In many cases, however, optimizing the baking process can already help achieve higher productivity, keep investment costs low, and save space. Our machinery equipment includes baking in deck ovens, rack ovens, or tunnel ovens, and their automated loading.

Loading systems


Over 100 years of baking expertise

We have the knowledge required to equip bakeries of any layout exactly so that they can work efficiently and economically successful. The personal strengths of each baker determine just how profitable and productive the business will actually be. What's important: The WP BAKERYGROUP is the only full-range provider worldwide. Not only the ovens are designed, manufactured and installed, but also the entire coordinated periphery. The label “Made in Germany” renders every MATADOR® a technically sophisticated and outstanding product in terms of quality. In short: we have supplied the base for bakers for more than one hundred years.

Deck oven MATADOR



The MATADOR® MD 101 in use at Strobel Bakery

Strobel Bakery, located in Kleinblittersdorf, Saarland (Germany), uses a computer-controlled MATADOR MD 101 deck oven from Werner & Pfleiderer to bake almost its entire product portfolio. The Combitherm system with two heating circuits provides the necessary flexibility. The MATADOR® used at Strobel is equipped with two separate heating circuits. A much thicker floor separates the two top ovens from the three bottom ovens and can run at a temperature difference of up to 40 °C thanks to the Combitherm system.

Article: Strobel Bakery (PDF)


Producing fully flavored
bread out of the wood-fired oven

The PELLADOR® is a deck oven fired with wood pellets that has an open flame burning directly into the baking chamber – just like in a historic wood-fired oven. It gives the baked goods the typical wood oven flavor.

Wood-fired deck oven PELLADOR


Craftsmanship quality for bread out of the wood-fired oven on an industrial scale – a pellets-fired oven system installation for coop

To meet the ever-growing demand for rustic, heavily baked breads with a unique flavor, the Swiss cooperative coop has invested in the modernization and expansion of its own bakery locations, relying on the PELLADOR® wood-fired oven and the OBER PRO II loading system from WP Bakery Technologies.

Article: Wood-fired oven system installation (PDF)


From tin loaf to whole grain bead rolls: the ROTOTHERM® Green in use at Reisch Bakery

High efficiency, shorter baking times, juicier products, a crispy crust, and fun to work with. These are the requirements of German Master Baker Champion 2015 Maximilian Reisch in this interview. And the first choice fell on the ROTOTHERM® Green.ine hohe Effizienz, kürzere Backzeiten, saftigere Produkte, eine knackige Kruste und Spaß bei der Arbeit. Das sind die Anforderungen des deutschen Backmeisters 2015 Maximilian Reisch, hier im Interview. Und die Wahl viel auf den ROTOTHERM® Green.

The PELLADOR® wood-fired oven in use at Ladner’s Ochsen Beck Bakery: bread out of the wood-fired oven at its best

The PELLADOR® uses CO2-neutral wood pellets as energy source. It features an integrated vapor generator and impresses with its favorable energy balance. Its taste-developing qualities enable the resource-saving and environmentally friendly production of bakery items with a natural, scrumptious flavor.


Our sales team will gladly answer all your questions.

Product quality in the

production of formed rolls

55: wpl

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