Spiral Ovens
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The Tecnopool Spiral Oven is an industrial baking system that combines a compact vertical layout with diathermic-oil heating. Heat is transferred through conduction, convection and radiation to provide uniform baking throughout the spiral chamber, with temperatures controlled by zone according to the product and required baking profile. Products can be baked directly on the conveyor or in trays, allowing the oven to support a broad range of bakery and food applications.
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Heating medium Diathermic oil Heat transfer Conduction, convection and radiation Temperature control Multiple independently controlled temperature zones can be configured Baking formats Directly on the conveyor belt or in trays Conveyor system Tecnopool T-Worth level-to-level spiral conveyor T-Worth operating temperature range -40°C to +300°C T-Worth transport speed Over 30 m/min, depending on system configuration -
- Spiral configuration uses vertical space to reduce the floor area required for industrial baking.
- Diathermic-oil heating is designed for high thermal efficiency and precise temperature control.
- Combines conduction, convection and radiant heat transfer for uniform baking.
- Multiple temperature zones can be created to match the required baking curve.
- Products can be baked directly on the conveyor belt or in baking trays.
- Radiant heat transfer allows operation at lower chamber temperatures than many traditional systems, reducing energy consumption.
- The spiral arrangement maintains a continuous production flow and can simplify pan-line layouts.
- Suitable for bakery products including bread, pizza, focaccia and cookies, as well as selected savoury food applications.
For more detailed information or brochures about this equipment, please contact our team.
