Innovation in Food Engineering
This baking system is based on the recirculation of hot gases produced by indirect burners, distributed through a closed circuit for thermal transfer.
This circuit comprises fans, draught dampers, flues and a ducting system that allows precise control of:
The amount of heat transferred to each zone.
The temperature at each stage of baking.
The rate of air renewal and the extraction of moisture.
Heat is transferred mainly by radiation and controlled forced convection, creating a stable, uniform thermal atmosphere throughout the product’s journey.
Termopan by Insertec CC cyclothermic ovens are backed by our own thermal simulations, modelling heat behaviour inside the chamber and within the product:
We calculate the internal temperature at every point, the moisture gradient, the crust formation and the power required in each zone.
We identify critical areas such as valves, dampers, bends, nozzles and fans and adjust them to reduce heat losses and ensure uniform temperature distribution
Cyclothermic heating depends on the heat transfer system, not the type of oven. It can therefore be implemented in:
Industrial deck ovens (recommended for artisan bread or speciality products).
Continuous tunnel ovens (with belt or stone hearth) for bread, sweet bakery products or laminated products.