Wood-fired deck oven
PELLADOR Zyklotherm

Directly wood-fired deck oven in a class of its own
  • Traditional wood oven baking in proven MATADOR quality
  • Sustainable, economical and energy-efficient through the use of CO²-neutral wood pellets
  • Increased efficiency through central burner
  • Loading is possible manually, semi-automatically or fully automated

What used to be completely normal in the past, is a unique selling point today: breads from the wood-fired deck oven

Just like in historic wood-fired ovens, the PELLADOR® is directly fired with wood pellets and its open flame burns directly in the baking chamber, giving the baked goods the typical wood oven flavor.

One pellet burner for the entire oven

In the PELLADOR Zyklotherm ®, a single, centrally arranged pellet burner generates the energy required for heating the baking chambers. Channels distribute the exhaust gases and feed them to the decks. The gases enter the baking chambers without a flame. After heating the stone slabs, the gases are not discharged into the flue but instead fed back to the central combustion chamber. Here they are mixed with fresh exhaust gas and fed back into the heating cycle, thus optimizing the efficiency of heat energy and lowering pellet consumption. Ash no longer accumulates in the ovens thanks to the use of the central burner, and the cleaning effort is significantly reduced.

Individually controllable deck ovens

Each baking chamber can be separately controlled. As soon as the desired baking temperature has been reached, the inlet and outlet valves are closed to interrupt the supply of exhaust gas, and the baking process can start.

Continuous combustion

Thanks to the controllable exhaust gas supply via channels and valves, there is no longer any need to interrupt the combustion process. The time-consuming start-up phase and the burn-off phase after the pellet supply has ended are eliminated. In addition, heating the ceiling slabs from both sides further accelerates the energy input into the baking chamber lining, which significantly cuts heating times.

Technology and details

  • Directly wood-fired oven
  • Pellet burner for untreated wood pellets
  • Smaller footprint compared to brick-built wood-fired oven
  • Deck oven depth 2,000 or 2,400 mm, other depths on request
  • Manual, semi-automatic or fully automatic loading using, for example, the STEWARD or OBER series loading systems
  • Short heating phase and recovery times
  • Low energy consumption
  • PELLADOR with Zyklotherm ® system (patent pending)
  • Compliance with all applicable emission limits
  • Newly developed exhaust gas recovery to cut energy consumption
  • No soot build-up in the baking chamber

In cooperation with coop

WP PELLADOR with Zyklotherm®

Layout of a PELLADOR Zyklotherm® deck oven

1. Oven door

2. Exhaust gases from firing source

3. Water supply (cold)


Oven types and specifications on request

4. Vapor/vapor generation

5. Flue

6. Insulation


The advantages at a glance

  • Directly wood-fired oven for the production of wood-fired oven baked goods
  • Products may be labeled wood-fired oven bread/bread rolls according to the German Federal Ministry of Food and Agriculture (BMEL)
  • One central pellet burner for the entire oven and the Zyklotherm ® heating system
  • Compliance with all applicable emission standards
  • Use of Siemens touch control

Increased productivity

Reduced heating times and short recovery times boost output.

Greater efficiency

Low pellet consumption thanks to improved utilization of exhaust gas energy.


Precise control characteristics

Simple and precise temperature regulation due to inlet and outlet valves for the exhaust gases.

Easier cleaning

No ash residue in the combustion chambers.


Green future

Sustainability and carbon neutrality through the use of untreated, renewable raw materials.


Baking with the PELLADOR Zyklotherm®

Step by step

  1. Switch on the burner.
  2. Heat up the oven to loading temperature.
  3. Switch off the burner or close the inlet and outlet valves when the desired temperature has been reached.
  4. Load and bake the products at decreasing temperature.
  5. Unload the baked goods, and heat up to loading temperature again for the next baking cycle. Switch on the burner or open the inlet and outlet valves.
  6. Repeat steps 2 to 4 of the baking cycle.

Advantages and output

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. The PELLADOR® can be operated manually or in combination with the WP loading systems.

  1. Advantage on the market:
    • Use of wood as a renewable energy source
    • Flavorful bread baked in wood-fired ovens is the trend and allows for greater added value in the market
    • Best baking results in proven MATADOR quality
      Optimum volume, tender flaky crust, juiciest crumb and long-lasting freshness
    • New products and environmental awareness attract new customers into the store
    • Flavorful bread from wood-fired oven
    • No bitters from the soot in the bread or pastries
    • Reproducible, best-quality baking results thanks to WP NAVIGO control system
  2. Technical advantages:
    • Smaller footprint compared to ovens set in brick
    • Short installation times on site
    • Manual loading or in combination with WP loading systems
    • Short intervals between loadings
    • Low energy consumption
    • Vaporizer for every oven
    • Compliance to all energy emission levels

Heating system:

1 pellet burner + Zyklotherm heating system
(this means only 1 pellet burner is needed for the entire oven)

(Further information on request)

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Breads from the wood-fired oven

Their taste is incomparable, many customers are delighted.

Swabian spelt Seelen

Finn breads

Gassenhauer mixed rye breads

Large Roggenriese rye breads

Large Weizenriese wheat breads

Sunflower seed breads

Gnadenberg breads

Mixed grain breads

Breads from the PELLADOR wood-fired oven – a look inside the baking oven


Practical experiences with
the PELLADOR wood-fired oven

Interview with Ladner’s Ochsen Beck bakery


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