Combined-heat Ovens

What is combined heat transfer?

Combined heat refers to a baking system where multiple heat transfer methods are used simultaneously, rather than depending on a single source. In our MB ovens, we use:

🔸 Forced convection, to move hot air evenly across the product.

🔸 Radiant heat, from top and bottom panels to help form structure and color.

🔸 Indirect conduction, from the preheated metal band that supports the dough during baking.

This multi-point heat delivery results in a uniform, efficient and predictable bake, even for products with high sugar or fat content, or complex structures.

What kind of products benefit from this system?

Combined heat systems are ideal for industrial production of:

• Traditional or filled cookies

• Shortbread, mantecados, polvorones, rosquillas

• Industrial sponge layers and cake bases

• Extruded, wire-cut or rotary moulded doughs

• Doughs that can’t hold their shape or require a flat, even base

These are not flatbreads or crackers. This system is designed for soft doughs that spread and settle during baking.

Advantages of Combined-heat technology

• Continuous, even baking for soft and fluid doughs that require base support.
• Metal band surface provides uniform conduction without the need for trays or moulds.
• Multi-zone heat control, allowing for custom temperature and airflow profiles per product.
• Gentle drying and structure development, ideal for cookies and delicate baked goods.
• Advanced automation and recipe control for repeatable results and minimal human error.
• Open, hygienic design for easy access, cleaning and maintenance.
• Energy efficiency options, including heat recovery and controlled ventilation.

Technical specifications