Top quality for: Bread, rolls, croissants, baguettes, pizza, pita bread, pastries, pretzels, pre-baked products
- Mouth-watering appearance – excellent taste
- Optimal moisture – longer-lasting freshness
- Higher nutrient and vitamin content – fewer contaminants
Energy saving: approx. 15 to 30%, depending on whether STIR® design is used, and on the baked products and oven management
Average reduction of baking losses by 2%, depending on the baked products and oven management
Reduction of the baking time by 15 to 45% (depending on: Equipment with STIR®, design, baking products and oven management)
- Higher flexibility and time buffer for the baker
- Greater capacity with the same system size
- Shorter and less expensive oven with the same capacity!
Usage: STIR® tunnel ovens are successfully used in the Czech Republic, Slovakia, Russia, Belarus, Moldavia, Spain, Germany and Israel; a first STIR® pizza line is in operation in Great Britain.