Ever since the beginning in 1980, plenty of solutions have been produced in the field of deep-freezing, cooling, proofing and pasteurizing. All of them share versatility, complete automation and advanced technology.
Today Tecnopool has completed its range of equipment with the spiral cooking system, which, thanks to its configuration, saves space and maintains a linear process.
Tecnopool was founded in 1980 in San Giorgio in Bosco (Padua) from a group established more than 50 years ago. Since the very beginning, the company managed to stand out in the field of equipment for food industry. Over the years, the company has worked intensely to develop systems that were reliable, versatile, effective, technologically advanced and completely automated.
Today, with more than 3350 systems installed all over the world, the company can offer solutions for significant production capacity in a wide range of applications, to convey, cool, deep-freeze, proof, cook, pasteurize, age or heat bread, pizza, bakery products, vegetables, fruit, meat, fish and much more. The versatility of the systems means they can be adapted to preexisting production lines. Their remarkable flexibility also allows later modifications to adapt them, with a minimal investment, to new or different production demands.
The newcomer to Tecnopool is the thermal fluid spiral oven, a spiral cooking system, which, thanks to its configuration, saves space and maintains a linear process.In this way, there is no need to use multiplying/demultiplying devices, which are very common in the lines with pans that use tunnel ovens.
The spiral configuration best exploits the heating system that Tecnopool designed for this kind of oven.
Compared to tunnel ovens, the absence of forced ventilation and the favorable air volume/product balance in the cabinet allow maintaining the same cooking time with a room temperature between 10 and 15 °C lower.
In special cases, according to our experience, the difference can reach up to 30°C.
Our spiral oven simplifies the production line and saves space and energy.
The energy saving is obtained for three reasons:
- Lower working temperature, thanks to combined radiation and convection heat transfer. This characteristic, in addition to the absence of forced ventilation, improves, compared to other systems, the quality of the cooking because the system can work at a room temperature that is 10 °C lower on average.
- 20/30% higher performance compared to good air heating systems thanks to the thermal fluid heating system.
- Higher overall productivity, thanks to the lower dehydration of the final product. In the case of bakery products, their final weight is around 1-2% heavier than in a conventional cyclothermic oven.
Independently from the above, the dimensions of the thermal power plant are still based on the maximum requirements of any cyclothermic system, in order to work with the lowest temperature of thermal fluid. This means a lower fuel consumption, a lower heating time and a longer life for the thermal fluid, beyond its theoretic expiration.
As a matter of fact, in most cases the working temperature of thermal fluid is lower than 280 °C.
This oven is designed for both medium and large companies: for the former, it is an excellent alternative to electric rotating ovens, which normally guarantee an excellent price/productivity ratio; for the latter, it simplifies production lines, with moderate investments and lower overheads.
To conclude, Tecnopool wishes to communicate important news to all its potential customers, namely the opening of a test facility complete with makeup line, proofing chamber, spiral oven and deep-freezing room; by appointment, the facility is at the customers’ complete disposal to test the functionality and the quality of Tecnopool systems, as well as to evaluate the results of each step of the production on their own product. Everyone is invited.
