BORN TO BE HOT kornfeil.com
WE ARE KORNFEIL
1991 Founded in
100% Family-owned
150+ Employees
40+
Countries where our ovens bake
A family-owned company from Čejč in Czechia, and one of Europe’s leading manufacturers of bakery ovens and technologies for modern bakeries. Our story began in 1991, when brothers Karel and Vojtěch Kornfeil saw a chance to build something that didn’t exist before – a reliable partner for a new generation of bakeries in newly democratic Czechoslovakia. They seized the opportunity and got to work. Today, the next generation has taken over – sisters Martina and Karolína Kornfeil. Since 2023, they’ve been leading the company with one bold vision: to proudly stand among the world’s best in the industry and continue their father’s legacy.
MAKING OF KORNFEIL
1991
1992
1996
2014
2023
2024
In 1991, Karel Kornfeil built our very first oven and launched the company in Čejč. He made it with his own hands – and it’s still baking today. That’s how we’ve done it ever since: no shortcuts, no compromises. Just honest engineering that lasts for decade.
In 1992, we introduced our first loading device – and proved we’re not just about ovens. What started as a simple assistant soon became the hardest-working teammate in the bakery. Today, our automated loaders save time, energy and backs.
Already in 1996, we launched EkoBlok – our clean tech solution that makes the most of every degree. It captures waste heat from the oven and puts it back to work, saving energy and cutting costs. Less waste, lower bills – and a bit of kindness to the planet, too.
In 2014, we introduced continuous proofers – because we know bakers as well as we know our bolts.Precise proofing, reliable output. Another step in making every part of baking more efficient. That same year, Martina Kornfeilová stepped in – bringing fresh energy and a clear vision for what’s next.
Kornfeil officially moved to the next generation – sisters Martina and Karolína took the lead. Karel stepped back from daily operations but stayed close, offering his insight and supporting the transition. It was a year of learning, listening, and building on his experience.
Martina and Karolína became co-owners – taking full responsibility for the future of Kornfeil. With a clear vision and steady hands on the wheel, they’re shaping the next chapter of the brand: growing Kornfeil into a global benchmark for modern bakery technology.
„At Kornfeil, we build robust ovens that serve bakers for decades. We were born to be hot – so bakers can stay cool and focus on their craft.“ Martina Kornfeilová CEO and co-owner of the company
FROM ČEJČ TO THE WORLD Our ovens are made in Čejč – right where it all began. Having everything under one roof means full control over quality, service and delivery.
But we’re not staying local. With partners in over 35 countries and installations running in more than 40, we make sure bakeries around the world get top-tier technology, support and care. Wherever you bake, we bring the heat.
THERMAL OIL SOLUTION Thermal oil heating systems provide stable and even heat transfer throughout the entire baking process. Thanks to high thermal stability and efficient energy distribution, they ensure consistent baking results, reduced energy consumption, and excellent baking quality even in demanding industrial operations. The controlled circulation of hot thermal oil enables precise temperature management, strong steam performance, and reliable operation across a wide range of bakery applications.
ADVANTAGES OF THERMAL OIL SOLUTION Higher quality of products Thanks to the gentle radiant heat, the pastry remains supple for longer period of time.
Our thermal oil ovens: •
THERMOSTAR
Saving energy costs Compared to gas ovens, thermal oil ovens have significantly lower energy consumption (up to 15%).
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THERMOSTAR CLASSIC
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THERMOMAX
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THERMOMAX COMPACT
Lower environmental burden Thanks to lower energy consumption, the operation of the technology is more environmentally friendly. Alternative energy sources can also be used to heat the thermal oil.
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THERMOLINE
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THERMOLINE COMPACT
Thermal oil serves as a heat transfer medium between the thermal oil boiler and the baking oven. Its properties ensure efficient transfer of heat energy and at the same time it serves as a good heat accumulator. Thermal oil at 290 °C flows in the upper and lower radiators of the baking oven. Due to the minimal difference between the temperature of the oil itself and the temperature in the radiators (approx. 10–20 °C), we obtain a gentle radiant heat for baking for the best product quality. An essential part of a thermal oil oven system is the thermal oil boiler, typically installed in a separate boiler room. One of the key advantages of this solution is the possibility of connecting multiple deck or rack ovens to a single heating system. Kornfeil also offers ovens with integrated thermal oil boilers, eliminating the need for a separate boiler room and simplifying installation.
PRODUCT PORTFOLIO
TUNNEL OVENS
DECK OVENS
EKOBLOK
RACK OVENS
DECK OVENS
Deck ovens are the heart and soul of every bakery that bakes bread on a small or large scale. Thanks to the high heat accumulation in the baking plates, they can ensure excellent results even under high loads. The result is bread with good porosity, crust, taste, and consistency. Depending on the type of heating and heat distribution, we offer several variants of deck ovens – always with an emphasis on performance, stability, and endurance.
FORNATA Versatile, energy-efficient electric baking with independent control of each deck. FORNATA electric deck oven provides a modern solution for bakeries requiring flexible, energy-efficient, yet highly precise baking without the need for gas or thermal oil systems. Thanks to its design construction, customizable configuration, and independent control of each deck, FORNATA creates the ideal baking environment for a wide range of products - from crusty artisan bread to delicate pastry products. The oven is equipped with individually controlled electric heating elements positioned above and below each deck. Benefits of the oven: • • •
Independent deck operation with separate top and bottom heat adjustment in three power levels. Fast temperature ramp-up and stable baking performance. Even distribution of radiant heat for consistent baking quality.
Each deck is also equipped with its own steam generator, ensuring optimal humidity levels for achieving a perfectly glossy crust and uniform dough expansion throughout the baking cycle.
Technical parameters Baking surface
4 to 30 m²
Deck height
200 or 230 mm
Deck width
1 200 or 1 800 mm
Deck depth
1 000, 1 600 or 2 000 mm
Number of decks
4 to 8
VARIANT Proven cyclothermic oven suitable both for small bakeries and as part of large industrial bread production lines. VARIANT can easily handle a wide range of doughs from loose wheat breads to dense rye breads. The ovens have good temperature flexibility with easy setting of baking and final temperatures. The adjustable flap system and programmed baking ensure even and consistent baking on each deck. Each deck in the oven is equipped with its own unit for the production of process steam, which it is able to generate every 10 minutes. The oven has a thick layer of insulation (350–400 mm), which prevents unnecessary loss of heat energy. The Weishaupt burners are at the cutting edge of the industry, both technically and ecologically. The heating medium can be either natural gas or fuel oil. Benefits of the oven: • • • • •
Proven model range. Good temperature stability and uniformity. Baking a wide range of breads. Powerful steaming. Universal use in all categories of bakeries.
Technical parameters Baking surface
8 to 35m²
Deck height
200 or 230 mm
Deck width
1 200 or 1 800 mm
Deck depth
1 600, 2 000 or 2 400 mm
Number of decks
4 to 8
THERMOSTAR Thermal oil technology delivers stable heat transfer, powerful steam generation, and a unique baking character. THERMOSTAR thermal oil oven is the preferred choice for bakeries seeking even baking results and stable performance. Thanks to its highly efficient heat transfer, this system achieves lower energy consumption compared to cyclothermic and other heating systems. Heat is transferred by hot thermal oil circulating through radiators positioned beneath and above the baking decks. Another important advantage of thermal oil technology is the flexibility in energy source diversification. The energy transfer is more efficient compared to cyclothermic ovens and results in lower energy consumption. For a better use of the bakery space, the thermal oil ovens can be assembled with a larger number of decks, 4–15, for different types of bread and pastries and with the loading assistants for their operation. Benefits of the oven: • • • •
Fast temperature rise and good temperature stability. Ideal baking uniformity with a deck difference of ±1 °C. Economical baking with gentle radiant heat. Wide choice of ovens circuit design.
Technical parameters Baking surface
15 to 72 m²
Deck height
200 or 230 mm
Deck width
1 800 mm or 2 000 mm
Deck depth
2 000 or 2 400 mm
THERMOSTAR CLASSIC Deck oven with integrated boiler bringing the benefits of thermal oil technology even to smaller bakeries. THERMOSTAR CLASSIC is a deck oven fired by natural gas, fuel oil, or electricity with an integrated thermal oil boiler, designed as a compact solution for bakeries with limited space. It delivers all the key characteristics of thermal oil baking - energy efficiency, stable heat transfer, and unique baking performance - while maintaining fast and straightforward installation. The oven is ideal for artisan and medium-sized bakeries focused on premium product quality, where bread represents a core part of the production portfolio. A thermal oil oven is the preferred choice for bakeries seeking even baking results and stable performance. Thanks to its highly efficient heat transfer, this system achieves lower energy consumption compared to cyclothermic and other heating systems. Heat is transferred by hot thermal oil circulating through radiators positioned beneath the baking decks. Another important advantage of thermal oil technology is the flexibility in energy source diversification. • • •
Integrated thermal oil boiler with fully automatic operation. Temperature stability of ±1 °C. Up to 15% lower energy consumption compared to comparable cyclothermic or other gas-fired ovens.
Thanks to the integrated boiler design, installation and commissioning are fast and straightforward.
Technical parameters Baking surface
Up to 26 m²
Deck height
230 mm
Deck width
1 800 mm
Deck depth
2 000 or 2 400 mm
HANDLING & LOADING FOR DECK OVENS
LOADING DEVICES FOR DECK OVENS A deck oven would not exist without a loading machine. A wide range of loading devices meets the needs of all bakers - from the small ones and industrial bakeries. We develop and manufacture the loading devices ourselves so they speak the same language as our deck ovens. ASISTENT loading devices are an intelligent tools and a great help for bakers. They provide both dough loading and the unloading of perfectly baked bread and pastry from the individual decks. Their movements and all functions are controlled by a control system of oven. Unlike a baker, ASISTENT not only operates several deck ovens at the same time, but it also makes the actual loading of dough and removal of bread from the baking ovens easier and faster. Depending on the size of the bakery and the required output, we delivery several types of ASISTENT.
ASISTENT COM ASISTENT COM loading device ensures fully automatic loading and unloading from deck without the need for human intervention. It is suitable for the operation of semi-automatic and automatic bread lines. It represents a more powerful device for medium-sized bakeries with a requirement for 100 % reliable operation. Benefits of the loading device: • • • • • •
Higher model series. Ideal for high baking performance. Baking of small-size pastries from 50 g directly on the baking plates. Motorized travel × static positioning in single oven installations. Automatic belt tensioning. Control system compatibility: BASIC, COMFORT, MULTICONTROL.
ASISTENT LINE ASISTENT LINE automatic loading devices are the fastest loading option for fully automated MULTICONTROL deck oven lines. They can accommodate up to 6 ovens with a maximum of 40 decks and are rated for 24-hour operation. Benefits of the loading device: • • • • • •
Highest level of baking automation. High baking performance in a small baking area. Possibility to fit up to 15 deck ovens. Designed for industrial operation. Loading and removal of bakery products from 50 to 2 500 g. Control system compatibility: MULTICONTROL.
ASISTENT MANUAL ASISTENT MANUAL loading device is an intelligent tool whose all functions and movements are based on a mechanical base with a counterweight. It is a great helper for bakers, it can load and take out bread from the oven decks. It is suitable for 1–2 ovens in the half-deck version. Benefits of the loading device: • • • •
Simple and quick oven loading . Easy to operate. Half-deck design. Control system compatibility: BASIC.
ASISTENT SUPERAUTOMAT ASISTENT SUPERAUTOMAT loading device is one of the most requested accessories for deck ovens. It is a version with motorized travel and simple operation. This comfortable version is especially suitable for medium-sized bakeries. Benefits of the loading device: • • •
Travel paths for operating multiple ovens. Automatic START of baking program. Control system compatibility: BASIC, COMFORT.
RACK OVENS
Rack ovens are essential for efficient production of tin bread, pastry products, and high-volume bakery applications. At Kornfeil, we believe that a rack oven must deliver robust construction, stable baking performance, and long-term reliability for decades of continuous operation.
THERMOMAX Thermal oil technology delivers stable heat transfer, powerful steam generation, and a unique baking character - even in rack oven. THERMOMAX rack ovens are one of the stalwarts of our bakers. Our thermal oil rack oven delivers a unique combination of the gentle radiant baking quality typical of deck ovens together with the flexibility and operational simplicity of rack oven systems. It provides artisan-quality baking with a high level of operator comfort and automation. Operation is easy and intuitive with a control panel with a 10” colour touch screen. The robust construction minimizes heat losses, while the high-capacity steam system ensures continuous rack-after-rack baking without losing the glossy crust quality. The oven is available in two-rack and three-rack configurations, both equipped with pneumatic door opening and closing systems. A thermal oil oven is the preferred choice for bakeries seeking even baking results and stable performance. Thanks to highly efficient heat transfer, the system achieves lower energy consumption compared to cyclothermic or other heating technologies. Heat is transferred by hot thermal oil circulating through radiators positioned between the baking trays loaded on the racks. Another important advantage of thermal oil technology is the flexibility in energy source diversification.
Technical parameters Two rack design
Size 9 - 14 m²
Three rack design
Size 18 - 21 m²
THERMOMAX COMPACT Rack oven with integrated boiler bringing the benefits of thermal oil technology, flexibility, and rack baking versatility even to smaller bakeries. THERMOMAX COMPACT thermal oil rack oven delivers a unique combination of the radiant baking quality typical of deck ovens together with the flexibility and operational simplicity of rack oven systems. It provides artisan-quality baking with a high level of operator comfort and automation. Thanks to the integrated boiler, there is no need for a separate thermal oil boiler room, making the oven suitable even for smaller bakery operations. It is an ideal solution for baking rolls, buns, baguettes, specialty bakery products, and also performs exceptionally well in pan baking applications. The robust construction minimizes heat losses, while the high-capacity steam system ensures continuous rack-after-rack baking without losing the glossy crust quality. The oven is available in two-rack and three-rack configurations, both equipped with pneumatic door opening and closing systems. Heat is transferred by hot thermal oil circulating through radiators positioned between the baking trays loaded on the racks. Another important advantage of thermal oil technology is the flexibility in energy source diversification. • • •
Integrated thermal oil boiler with fully automatic operation. Temperature stability of ±1 °C. Up to 20% lower energy consumption compared to comparable cyclothermic or other gas-fired ovens.
Technical parameters Two rack design
Size 9 - 14 m²
Three rack design
Size 18 - 21 m²
ROTOMAX Properly robust stainless steel rack oven - built to last, designed to bake. ROTOMAX is a rotary rack oven designed for bakeries requiring consistent results, high throughput, and 24/7 reliability. Built for industrial performance with artisanal quality, ROTOMAX combines programmable baking precision, optimal airflow regulation, and robust construction for a wide variety of products – all while maintaining maximum energy efficiency. The highly efficient steam generator ensures sufficient steam and product tenderness even when baking one rack after another. The robust body with a stainless steel and fully welded inner chamber guarantees a service life of up to 20 years. The oven is delivered complete with service access from the front. All ROTOMAX rotary ovens feature a clear touch control panel that allows easy setting of recipes and temperature curves. The heating medium can be either natural gas or electricity. • • • • • •
Universal rotary oven for a wide range of products. Programmed airflow control for variable baking. Robust oven body with fully welded chamber. Maximum temperature stability. Powerful heat exchangers for baking rack after rack. Long service life of up to 20 years.
Technical parameters One rack design
Up to 12 m²
TUNNEL OVENS
Tunnel ovens are designed for continuous industrial baking with a strong focus on production stability, consistency, and efficiency. Thanks to their modular construction, they can be configured according to the required baking capacity, product type, and production process.
THERMOLINE To produce large batches of one type of bread, buns or rolls, the thermal oil tunnel oven offers a unique combination of high performance with baking quality and low energy consumption. In classic or compact design. Each tunnel oven is made to measure. THERMOLINE thermal oil oven is an energy-efficient solution for baking large batches of the highest quality bakery products such as buns or rolls. Thanks to the THERMOLINE’s gentle radiant heat, baked goods stay moist longer and are still indistinguishable to customers from products from the old and cost-intensive cyclothermic tunnel ovens. The operation of the thermal oil tunnel oven is very simple and fully automated thanks to the MULTICONTROL system, which provides a perfect overview of what is happening in the bakery 24 hours a day and online. Benefits of the oven: • • • • •
Radiant heat baking for continuous production of bakery products. Ideal temperature distribution. Low input energy consumption. Precise control of steam pressure and intensity of top and bottom baking. MULTICONTROL system.
Technical parameters Baking surface
From 20 m²
Number of decks
1 to 2
Number of blocks
From 4
Deck width
2 000 or 3 000 mm
Deck depth
From 10 000 mm
Type of baking belt
Mesh belt, slat belt, stone belt
THERMOLINE COMPACT THERMOLINE COMPACT thermal oil tunnel oven is as compact as possible due to the installation of the thermal oil source directly on the oven. Thermal oil boiler, which provides heating of the oven and the entire system, is located on the top of the tunnel oven. This brings efficient and economically advantageous solution. The concept of the whole oven is designed as a modular design composed of individual blocks. The ovens are delivered to the bakery in the form of finished insulated blocks. In the bakery, only the connection of the blocks with thermal oil piping, wiring and installation of the baking belt is carried out. Installation takes about 7–10 days. The length of installation depends on the readiness of the building and the media. Benefits of the oven: • • • • • •
Excellent temperature flexibility and stability. Radiant heat baking for continuous production of bakery products. Ideal temperature distribution and precise temperature control. Low input energy consumption. Integrated thermal oil boiler. MULTICONTROL SYSTEM.
Technical parameters Baking surface
From 20 m²
Number of decks
1 to 2
Number of blocks
From 4
Deck width
2 000 or 3 000 mm
Deck depth
From 10 000 mm
Type of baking belt
Mesh belt, slat belt, stone belt
PROOFERS
CONTINUOUS PROOFERS To ensure that the dough rises properly at the optimum temperature and humidity, climate-controlled proofers are used. They ensure optimum conditions for the rising process, which gives bread and pastries the perfect shape and appearance. Dampening the dough just before it is placed in the ovens or continuous tunnel ovens affects the quality and gloss of the bakery products themselves. Continuous proofers are a great tool for full automation of the baking process, always tailor-made whether you are proofing bread or ciabatta Benefits of the proofer: • • •
The highest level of industrial automation in bakeries. Everything controlled by the MULTICONTROL system from proofing to handling of finished products – also suitable for loose doughs with high water content and high porosity. Low energy costs for operation.
Universal proofers for bread and pastry: • • •
Proofing on baking trays Board proofers Proofers to produce common bakery products
Proofers for bread making: • •
Basket Continuous with troughs with textile insert
BOX PROOFERS To ensure that the dough rises properly at the optimum temperature and humidity, climatecontrolled proofers are used. They ensure optimum conditions for the rising process, which gives bread and pastries the perfect shape and appearance. We manufacture the proofers directly for our customers. They have an all-stainless steel interior. The correct temperature and humidity is ensured by an electric air conditioning unit that regulates the correct air circulation. Benefits of the proofer: • • •
Program control and management. Heating by electricity or from waste heat of ovens. Using steam by electricity or the waste steam of deck ovens.
AUTOMATIC BREAD LINE
COMPONENTS OF AUTOMATIC BREAD LINE WITH DECK OVENS CONTINUOUS PROOFERS
HANDLING & LOADING
For full automation in industrial baking, a continuous proofer is the ideal solution. Controlled by the MULTICONTROL software, it provides optimal conditions tailored to the specific needs of each bakery.
A deck oven without a loader is like a cup without a handle. Our in-house developed loaders serve both small and industrial bakeries and are perfectly aligned with our deck ovens.
DECK OVENS
MULTICONTROL
Deck ovens are the heart of every bakery, delivering excellent baking results even under high loads thanks to high heat accumulation in the baking plates. We offer several deck oven variants based on heating and heat distribution — always focused on performance, stability, and durability.
The main goal of the MULTICONTROL software is to enable fully automated bakery lines for efficient production, whether for large batches of a single bread type or a wide range of traditional artisan breads. The software controls the entire baking process through pre-set programs, ensuring consistent product quality across all outputs.
WHY AUTOMATIC BREAD LINE MINIMIZE HUMAN INPUT The automatic bread line is ideal to produce bread with a minimum of manual work. THE ARTISAN QUALITY We remain faithful to classic bread baking, so that even with a large-scale production, the bread retains its artisanal character. EFFICIENT USE OF SPACE Thanks to our technology, we offer you the best ratio of production volume and production line space. LOW ENERGY CONSUMPTION The real consumption for baking 1 000 kg of bread is in the range of 34 – 40 m3 of natural gas.
CONTROL SYSTEMS & ACCESSORIES
CONTROL SYSTEMS BASIC
COMFORT
MULTICONTROL
Simple and intuitive operation via a 7” touchscreen display included as standard with every deck oven.
A fully automated process and complete control over the baking result simplify the baker’s work and increase operational efficiency.
A unique control system designed not only for bakery ovens and loaders, but also for all peripheral equipment connected to automatic bread lines or deck ovens.
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99 baking programs. Recipe name and number. Baking time. Set / actual temperature. Steam start and steam dosage for each deck.
Functions: • • •
Oven ON/OFF function. Automatic deck oven start. Manual opening of doors and exhaust dampers.
Automatic oven start, pneumatic opening of exhaust dampers and doors, and automatic steam injection ensure consistent baking results every day without the need for manual adjustments. • • • • •
200 baking programs. Recipe name and number. Individual baking time for each deck. Set / actual temperature. Steam start and steam dosage for each deck.
Design for:
Functions:
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THERMOSTAR THERMOSTAR CLASSIC VARIANT FORNATA
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Automatic deck oven start. Fully automatic opening of doors and exhaust dampers. Automatic steam injection. Time-controlled steam exhaust regulation.
Design for: • • • • • •
THERMOSTAR THERMOSTAR CLASSIC VARIANT FORNATA THERMOMAX THERMOMAX COMPACT
MULTICONTROL, developed by our programmers, manages the entire baking process from a single control interface. In addition to ovens and loading systems, it also controls connected technologies such as continuous proofers, feeding and humidifying tables, slicing equipment, conveyors, and take-up tables typically located at the end of the production line. MULTICONTROL present the highest version of automation in bakery when it takes all the responsibility and singinifanctly reduces energy and labor cost. Functions: • • • • •
Complete line control from a single interface. Definition and synchronization of individual process steps. Automatic tracking of product types and quantities. Automatic deck exhaust extraction. Integration with metal detectors and X-ray systems.
Design for: • • •
AUTOMATIC BREAD LINE CONTINUOUS PROOFERS TUNNEL OVENS
ACCESSORIES To ensure your bakery operates efficiently, we offer a wide range of peripheral equipment supporting the entire baking process - from proofing to final product dispatch. •
FEED TABLES
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DOUGH CUTTING, DISPERSER AND MARKING DEVICES
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DAMPENING TABLES
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TAKE-OFF CONVEYORS
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DAMPENING CONVEYORS
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TRANSPORT CONVEYORS
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BREAD COUNTER
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IRON DETECTORS
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RACKS FOR RACK OVENS
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BAKING PLATES
ENERGY RECOVERY SOLUTIONS
EKOBLOK EKOBLOK provides complete treatment and recovery of waste energy, flue gas and steam from gas and oil bakery ovens as well as from steam and thermal-oil boilers. The waste energy is recovered in the form of hot water at a temperature of approx. 80 °C. EKOBLOK reduces pollutants from the flue gases of the individual ovens, including CO2 emissions, by means of so-called showering. How does EKOBLOK work? By showering the flue gases, it mainly eliminates sulphur and sulphur-like substances, including soot, and thus protects the air from acid rain. The outlet air temperature of the EKOBLOK is reduced to a level of 50 to 60 °C. The use of EKOBLOK means that the input energy is 93–94 % used in modern deck and rack ovens and 84–86 % in tunnel ovens The energy from the flue gases and the condensation heat of the steam is converted into 80 °C hot water and stored in separate storage tanks for further use.
EKOBLOK BYPASS Utilization of waste energy from flue gases and process steam. Benefits of ekoblok: • • •
Suitable for cyclothermic and thermal oil gas ovens and boilers, including thermal oil boilers fired by biomass. Provides heating of hot water (heating system) to 60–80 °C. Enables domestic hot water (DHW) heating to 60–90 °C.
EKOBLOK STEAM Utilization of waste energy from process steam. Benefits of the ekoblok: • •
Suitable for all types of ovens, especially ideal for electric ovens. Provides domestic hot water (DHW) heating at 60–80 °C.
EKOBLOK EXTRASTEAM Combined utilization of waste energy from flue gases and process steam with separated processing. Benefits of the ekoblok: • • •
Suitable for gas-fired cyclothermic ovens, thermal oil ovens and boilers. Provides heating of hot water for central heating (HW) at 60–80 °C. Enables domestic hot water (DHW) heating at 60–90 °C.
EKOBLOK DEODORANT Utilization of waste energy from process steam combined with odor elimination. Benefits of the ekoblok: • • •
Suitable for all types of ovens, especially ideal for electric ovens. Designed primarily for bakeries located in residential areas. Provides domestic hot water (DHW) heating at 60–80 °C.
OUR PRODUCT LINE DECK OVENS
CONTROL SYSTEMS
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VARIANT (cyclothermic) FORNATA (electric) THERMOSTAR (thermal oil) THERMOSTAR CLASSIC (thermal oil)
RACK OVENS • • •
THERMOMAX (thermal oil) THERMOMAX COMPACT (thermal oil) ROTOMAX
TUNNEL OVENS • •
THERMOLINE (thermal oil) THERMOLINE COMPACT (thermal oil)
BASIC COMFORT MULTICONTROL
LOADING DEVICES FOR DECK OVENS • • • •
ASISTENT MANUAL ASISTENT SUPER ASISTENT COM ASISTENT LINE
ENERGY RECOVERY SOLUTIONS • • • •
EKOBLOK BYPASS EKOBLOK STEAM EKOBLOK EXTRASTEAM EKOBLOK DEODORANT
PROOFING AND DAMPENING • • • • • •
Box proofers Continuous proofers Dampening box Dampening conveyors Dampening bar Dampening table
ACCESSORIES • • • • • • •
Feed tables Belt conveyor Take-off conveyors Rotary table Bread counter Spiral slide Dampening conveyors
HUNDREDS OF BAKERIES BAKE WITH US EVERY DAY
BORN TO BE HOT Robust bakery ovens
Kornfeil spol. s r.o. Čejč 66, 696 14 Cejč Czech Republic www.kornfeil.com