Wood-fired deck oven
PELLADOR
Tradition meets Innovation
With the PELLADOR deck oven, we have advanced the principle of traditional bread baking in wood-fired baking ovens into a state-of-the-art system. The art of traditional baking and the latest technologies are working in perfect harmony in this innovative oven. The PELLADOR is a wood-fired baking oven directly fired with wood pellets, in which an open flame burns directly in the baking chamber, giving the baked goods the typical wood oven flavor, just like any historic wood-fired baking oven does.
Baking trendy wood-fired oven bread economically
Wood-fired oven bread is the trend, as many consumers value artisan 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 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 baking 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. They render baking process exactly the way bakeries demand efficient production: dependable, energy-saving, fast, and sustainable. The quality of traditionally crafted products appeals to the most demanding consumers.
Wood-fired oven variants
PELLADOR Zyklotherm
Direct pellet fired + Zyklotherm system
baking area: on request
loading: automatable
Advantages of the PELLADOR wood-fired baking oven
Baking trendy wood-fired oven bread efficiently and with the best quality
A true
wood-fired oven bread
Offered as high-quality
wood-fired oven bread/
wood-fired oven rolls
Sustainable and carbon neutral
Use of untreated, renewable raw materials
Two pellet burners
per deck
Two direct flames burning in the baking chambers.
Emission standards
are complied with
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 and generates high sales prices.
PELLADOR wood-fired deck oven series
Efficient baking powered by energy from sustainable sources
With the PELLADOR and the PELLADOR Zyklotherm®, WP offers a series of wood-fired baking ovens that harmonizes the advantages of a wood-fired baking oven and the demand of production in modern bakeries. The underlying technology of the PELLADOR involves two pellet burners per deck. The gases produced in the combustion chamber are conducted directly into the baking chamber, where they burn with an open flame and heat up the chamber’s stone walls. The interval between baking processes is significantly reduced, thus ensuring high productivity.
Precise baking
temperature control
In conventional wood-fired baking 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
Owing to the height of the baking chamber and unlike conventional wood-fired baking ovens, the PELLADOR can only have two to three baking chambers arranged one above the other. It is also possible to combine two PELLADOR of three decks each to form a PELLADOR tower with six decks. The baking chambers are loaded and unloaded with a loading system. The advantage: high production capacity on a small footprint.
A WP wood-fired oven baking system with enormous capacities
The system with a baking area of 65 m² is installed on the first floor of a production hall. Quite a challenge!
Traditional wood-fired oven baking
in proven MATADOR quality
MATADOR®: For us, it is a product name. But the MATADOR is so much more than that, it is the deck oven. Bakers all over the world mention MATADOR® and QUALITY in the same breath. The MATADOR® is a technically sophisticated and outstanding product in terms of quality. The PELLADOR wood-fired baking oven has been developed based on the technical DNA of the MATADOR®.
MATADOR® – Over 60 years of quality
Loading and unloading of wood-fired deck ovens
Whether manual, semi-automatic or fully automatic - everything is possible!
Loading systems facilitate and accelerate the loading and unloading of deck ovens throughout the work process. The fully automatic OBER PRO II loading system takes care of loading the dough pieces and curing the finished baked goods at the end of the baking time. The semi-automatic PAGE and STEWARD loading systems increase the efficiency of the baking process. The manual solution JACK reduces the workload for employees during loading and unloading.
PELLADOR wood-fired baking oven – automation with OBER PRO II
The baking process itself is classic, typical for wood-fired baking ovens, working with decreasing temperature. All processes are controlled fully automatically. The system recognizes the respective state for each product, including the remaining baking time. Recipe and product management, oven and loading system are controlled centrally, saving on valuable time, increasing efficiency and cost-effectiveness, and delivering best baking results.
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 best quality
For juicy, crisp baked goods of consistent volume
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.
