Best-quality, efficiently baked wood-fired oven bread
Our PELLADOR wood-fired baking ovens are fired with pellets instead of wood logs. They render the baking process exactly the way bakeries want efficient production to be: dependable, energy-saving, fast and sustainable.
Our wood-fired baking ovens: robust and powerful
Our PELLADOR wood-fired baking ovens are fired with pellets instead of wood logs. They render the baking process exactly the way bakeries want efficient production to be: dependable, energy-saving, fast and sustainable.
Baking in wood-fired ovens: a cultural tradition
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.
Just like in historic wood-fired baking 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. The baking process itself is classic, typical for wood-fired baking ovens, working with decreasing temperature. A firm, long-baked, rustic crust, hearty taste and typical flavor.
Baking trendy wood-fired oven bread economically
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 ovens – 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.
The baking process is working
with decreasing temperature
In addition to the PELLADOR, the fully automatic loading system OBER PRO II or our new semi-automatic loading system STEWARD come into play here, taking care of loading the dough pieces and curing the finished baked goods at the end of the baking time. The baking process itself is classic, typical for wood-fired baking ovens, working with decreasing temperature.
All processes with the combination of PELLADOR and OBER PRO II are controlled fully automatically. OBER PRO II 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.
Possible combination of
PELLADOR and OBER PRO II
- Four pellets-fired baking ovens with six 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
- 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
The system with a baking area of 65 m² is installed on the first floor of a production hall. Quite a challenge!
Sustainability is the focus of wood-fired oven baking
The perfect harmonization of baking tradition and state-of-the-art technologies
WP has refined the principle of traditional wood-fired oven bread baking by introducing the PELLADOR deck oven and the automated loading systems OBER PRO II and STEWARD. Baking tradition and state-of-the-art technologies work in perfect harmony in these innovative systems, thus setting new standards in terms of energy and resource conservation, climate neutrality, and sustainability.
Wood-fired baking and sustainability
The WP PELLADOR uses a renewable energy source in the form of untreated wood pellets. When harvested from sustainable forestry, wood enables climate-neutral firing.
Trend product wood-fired oven bread
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.
High-tech for artisan baking quality
The WP PELLADOR meets all requirements for gentle and efficient production and energy-optimized processes, while ensuring the highest quality in baked goods. Just like in historic wood-fired baking 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 are used for this. The combustion of the pellets is largely residue-free. Combustion residues such as ash or only partially burned pellets are removed by means of a special extractor before each loading process.
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