Wood-fired oven baking

Heated with renewable energy and also carbon-neutral. Just like historical wood-fired ovens, our wood-fired ovens have an open flame that burns directly into the baking chamber, providing the baked goods with the typical wood-fired oven aroma.

Wood-fired oven baking

Robust & powerful

Artisan quality on an industrial scale

WP PELLADOR and WP OBER PRO II bring new splendor to long-established values: with the fully automatic WP PELLADOR, WP upholds the long-standing values of tradition and genuine craftsmanship. This cutting-edge system puts baked goods made to traditional recipes with typical wood-fired oven character on the consumers’ table.

Paying tribute to the fine art of wood-fired oven baking

A firm, long-baked, rustic crust, hearty taste and typical flavor: the unique character of artisan wood-fired oven bread enjoys enormous popularity among consumers. The idea of stone ovens with a blazing wood fire brings tradition and long-established values to life. What used to be normal then is something very special today. The working principle of this technique is simple: Wood-fired oven bread is produced in direct-fired ovens made of stone or stone-like material. Only genuine wood fire directly in the baking chamber provides the correct temperature and baking results with the typical characteristics of hearty baked goods out of the wood-fired oven.

  • 4 pellets-fired baking ovens with 6 decks each
  • Deck sizes: 1.80 x 2.00 m
  • Total baking area: 86.4 m2
  • Total output of all pellet burners: 2,000 kW
  • Automatic dough piece loading from boards (off rack trolleys)
  • Automatic cleaning of the deck surfaces from combustion residues
  • Automatic loading system
  • Precise calculation of heating times to reach the required loading temperature (map-controlled)
  • Baked goods removal via discharge table and conveyor belt
  • Hourly output of up to 950 kg/h, 3-shift operation possible

Wood-fired deck oven PELLADOR

Direct pellet fired
baking area: 3.8 – 25.9 m²
loading: automatable


A WP wood-fired oven baking system with enormous capacities

A baking area of over 65 m2 is available. And the system is located on the second floor of a production hall. Quite a challenge.

Best Practice

Sustainability is the focus of wood-fired oven baking

The WP PELLADOR uses wood in the form of natural pellets, a renewable energy source. The demand for climate neutrality is met by with this carbon-neutral firing system, and the rationalization of the processes in the bakehouses is geared to efficiency and cost-effectiveness. The consumer can enjoy hearty baked goods with a natural flavor from resource-conserving, environmentally friendly production.

The tradition of wood-fired oven baking newly interpreted

With the WP PELLADOR deck oven, WP BAKERYGROUP has advanced the principle of traditional bread baking in wood-fired ovens into a state-of-the-art system. Long-established values and the latest technologies are perfectly harmonized in this innovative system, and set new standards in terms of energy and resource conservation, climate neutrality, and sustainability.

High-tech for artisan baking quality

The WP PELLADOR meets all requirements for intelligent processing, gentle and efficient production, and energy-optimized processes while ensuring the highest quality in baked goods. Just like in historic wood-fired ovens, the baking chamber lined with heavy fireclay bricks is first heated up with an open flame in order to store the energy required for baking in the baking chamber walls.

Modern, energy-saving pellet burners – two for each deck – are used for this. The combustion of the pellets is largely residue-free; any combustion residues such as ash or only partially burned pellets are removed by means of a special extractor before each load process.

Multi-deck wood-fired ovens may require the use of a fully automatic deck oven loading system, as manual loading and unloading is not possible, or only with great difficulty. This is where the fully automatic WP OBER PRO II comes into play, taking care of loading the dough pieces and curing the finished baked goods at the end of the baking time. The baking itself is classic, typical for wood-fired ovens, working with decreasing temperature. All processes are controlled fully automatically. The system recognizes the state for each product in the baking process, including the remaining baking time. The overall system control administers customized recipes and products and controls both the oven and the loading system. All that is thus left for the operator to do is monitor the system, saving on valuable time, increasing efficiency and cost-effectiveness, and boosting the experience of taste.


Minimization of emissions

Our wood-fired WP PELLADOR ovens are equipped with state-of-the-art pellet burners. Fresh air is supplied via a blower, ensuring that emission levels are kept all below the limits of the exhaust emission standards.

Installation of fine particle filters

There is always the possibility of installing fine particle filters in the flue draft in the event of possible changes in legislation affecting fine particle emissions in particular.

Automation for wood-fired ovens

Due to the lining of the baking chambers with fireclay bricks, wood-fired systems have significantly higher ovens compared to normal deck ovens with heating gas circulation (Zyklotherm). Thus only systems with a maximum of three ovens can be operated manually since otherwise the loading heights are too high and an automatic loading system would have to be used. WP is offering the OBER® PRO for this purpose, which has become the benchmark for automation in bakeries over the past 30 years. In addition to the actual loading and unloading of baked goods, the wood-fired oven also offers the option of automatically removing the remaining ash from the ovens after the pellets have burned off prior to baking.

Heat recovery options

The exhaust gases produced by pellet combustion are first directed through the baking chamber by an advanced system to heat the fireclay bricks which store the energy required for baking. Subsequently, the exhaust gases are used to heat up the vapor system. This ensures the best possible utilization of the energy contained in the exhaust gases and results in low exhaust gas temperatures in the range of the baking temperatures or even lower, obviously always depending on the baked goods. On request, an exhaust gas heat exchanger can be integrated into the flue draft, e.g. to generate hot water utilizing residual heat of the exhaust gases.

Improved insulation

The basic principle of a wood-fired oven is always to store the energy necessary for baking in the baking chamber mass (lining with thick firebricks), since it is not possible to supply energy during baking. In order to use the energy stored for the baking process as completely as possible, all other energy losses, such as radiation losses, must be minimized. Therefore, our wood-fired ovens are insulated to the maximum, ranging from the thick-walled door to the side walls and back wall.


Our sales team will gladly answer all your questions.

A perfect crumb, crispness

and volume of bakery items

55: wpl

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