Wood-fired deck oven
PELLADOR Zyklotherm
in a class of its own
WP deploys the “Zyklotherm®” principle, already established in the successful MATADOR deck ovens, in its wood-fired baking ovens too, to further significantly boost efficiency and productivity. The PELLADOR Zyklotherm® is a wood-fired oven fired directly with wood pellets, in which - like the historic wood-fired oven - an open flame burns directly into the baking chamber and gives the baked goods the typical wood-fired aroma. The special features of the PELLADOR Zyklotherm® include central energy generation and the circulation of flue gases for a particularly energy-efficient baking process.
Baking trendy wood-fired oven bread economically
Wood-fired oven bread is the trend, as many consumers have discovered a preference for artisan, all-natural and wholesome food. They greatly value the crispy, flavorful crust, the juicy crumb, the special aroma and the extended freshness that traditional wood-fired baking provides, and they are prepared to pay a higher price for it.
Baking in a wood-fired oven is a cultural tradition that goes back thousands of years. It is based on the principle of heating a baking chamber (decks lined with stone slabs) with wood, and making use of the stored heat to bake bread after the wood has burned down and the ash has been removed. Classic wood-fired ovens, however, show low productivity and the baking result is not always consistent. WP Bakery Technologies has revolutionized wood-fired baking with the development of the PELLADOR.
PELLADOR ovens are fired with pellets instead of wood logs. This ensures that the baking process is exactly what bakeries need for efficient production today: fast, dependable, energy-saving and sustainable, with the plus in quality of traditionally crafted products that appeal to the most demanding consumers.
Wood-fired oven variants
PELLADOR Zyklotherm
Direct pellet fired + Zyklotherm system
baking area: on request
loading: automatable
The Zyklotherm® principle
This increases productivity!
We now also uses the “Zyklotherm®” principle known from the successful MATADOR deck ovens in the wood-burning ovens in order to significantly increase efficiency and productivity.
Baking with Zyklotherm®
- Switch on the burner.
- Heat up the oven to loading temperature.
- Switch off the burner or close the inlet and outlet valves when the desired temperature has been reached.
- Load and bake the products at decreasing temperature.
- 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.
- Repeat steps 2 to 4 of the baking cycle.
Advantages of the PELLADOR wood-fired oven
Trend product: top quality wood-fired bread, efficiently produced
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.
A real wood-fired oven bread
Products may be labeled wood-fired oven bread/bread rolls according to the German Federal Ministry of Food and Agriculture (BMEL)
Low energy consumption
Short heating phase and recovery times, newly developed exhaust gas recovery to cut energy consumption
Directly wood-fired
oven
Pellet burner for
untreated wood pellets
Compliance with all
applicable emission
standards
No soot build-up
in the baking chamber
Smaller footprint
Compared to brick-built wood-fired oven
In cooperation with coop
Zyklotherm®
PELLADOR wood-fired oven series
Efficient baking with sustainable energy
With the PELLADOR and the PELLADOR Zyklotherm, WP has developed a wood-burning oven series that combines the advantages of the wood-burning oven with the requirements of continuous production in modern bakeries. The technology of the PELLADOR is based on two pellet burners per oven. The gases produced in the burner chamber are channelled directly into the baking chamber, where they burn with an open flame and heat up the stone walls of the baking chamber. The time between baking processes can be significantly reduced, ensuring high productivity.
Precise baking temperature control
In conventional wood-fired ovens, the temperature in the oven can only be controlled to a limited extent. The quality of the firewood is not always consistent, and once lit the wood cannot be stopped from burning down. The PELLADOR offers much more targeted temperature control.
Pellets are of consistently good quality. The preferred baking chamber temperature can be worked out from empirical values and the baking chamber’s control characteristics. The combustion process can be interrupted by stopping the pellet feed; there will only be a short after-burning. As a result, the baked products are of a controllable, consistently high quality.
Smaller footprint, increased productivity
Unlike classic wood-fired ovens, the Pellador can have 2 to 3 baking chambers arranged one above the other. It is also possible to combine two Pellador of 3 decks each to form a Pellador tower with 6 decks. A loading system can be used to load and unload the baking chamber to achieve maximum production capacity with minimum floor space.
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.
Loading and unloading wood-fired ovens
Whether manual, semi-automatic or fully automated - everything is possible!
Deck ovens may require the use of loaders that facilitate loading and unloading during the work process. Here, for example, the fully automatic OBER PRO II loading system is used, which takes over both the loading of the dough pieces and the baking of the finished baked products at the end of the baking time. For semi-automatic systems, we recommend the PAGE or STEWARD loading systems. And as a small, manual solution, JACK relieves employees of heavy, physical labour.
PELLADOR Zyklotherm wood-fired oven - Automation with OBER PRO II
Baking is done in the classic way - typical for wood-fired ovens - with a falling temperature. All processes are controlled fully automatically. The system recognises the status of each product in the baking process, including the remaining baking time. Individual recipe and product management and oven and loading control are carried out via the overall system control. An operator therefore only needs to monitor the system. Valuable time is saved, efficiency and cost-effectiveness are increased, as is the taste experience.
Digital production management WP BAKERY CONTROL
Quality through transparency
The central software for your bakery, suitable for all WP baking ovens (plug & play installation), storage, display and export of oven, recipe and production data.
WP BAKERY CONTROL – the digital production management for monitoring, control, facilitated recipe entry and transparency
Networking ovens with WP BAKERY CONTROL: Control centre with beneficial automation for supervision, control and easier recipe entering.
The most diverse product range in the best quality
For moist, volume-stable baked goods with a crispy crust
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
Service and support
We make sure that your production runs smoothly.
WP SERVICELINE
The WP SERVICELINE 24 is our guaranteed connection to the WP SERVICE and outside our opening hours to our emergency service:
Deutschland: +49 800 5 777 123
International: +49 1805 777 123
E-Mail: serviceline@@wpbakeryservice.de
Contact us
Any questions? We take care.
+49 9851 905-0
In the WP BAKERYGROUP we are THE manufacturer of deck ovens. We have been developing technical solutions for bakery businesses of any size for over 140 years.
We design, produce, install and service baking ovens, machines and systems worldwide for artisan bakeries just as well as for production facilities working on an industrial scale worldwide.
As specialists in the production of wood-fired ovens for bakeries, we would be happy to advise you on your personal project. Talk to us – together we will find the perfect solution for your success.
