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.
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
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.
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.
Our sales team will gladly answer all your questions.
