Our innovative diathermic-oil spiral oven is an industrial baking system which, thanks to its configuration, allows to operate even when space is limited.

The many benefits of the spiral configuration range from greater energy efficiency to top thermal performance thanks to its ability to work with internal temperatures that can be controlled by zone, depending on the characteristics of each product and on specific production needs.

Thanks to the combination of the three heat transfer modes (conduction, convection and radiant) the oven evenly distributes heat throughout the spiral chamber and ensures perfectly even baking for any type of bakery product, such as bread, pizza, focaccia, cookies, as well as poultry, meat, vegetables and ready meals.

MINIMIZING SPACE
The spiral system allows you to make the most of space in height, thus reducing its footprint.

MAXIMUM FLEXIBILITY
The system is adaptable to any design and any production process.

ENERGY EFFICIENCY
The radiant heat transfer system allows to work at lower temperatures compared to more traditional systems, thus sensibly reducing consumption.

QUICK MAINTENANCE
The system is designed to allow easy and quick maintenance.

BAKING ON BELT AND IN PANS
Products can be baked direct on mesh belt, in pans or trays or on Teflon sheets depending on customer requirements.