Artisan-style baking with industrial performance

Refractory stone acts as a stable thermal mass, storing and evenly distributing heat over time. This baking base delivers balanced heat transfer by conduction, making it ideal for high-hydration doughs and slow-fermented breads.

The Beroven CC with stone hearth brings together the efficiency of cyclothermic technology and the authentic character of traditional stone baking.
It’s the perfect solution for manufacturers who need continuous production—but refuse to compromise on flavor, texture, or crust development.

When the product demands respect for bread, stone delivers with stability, character, and consistency.

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Operational Advantages

    • Direct, stable heat transfer from the stone hearth

    • Multi-zone cyclothermic heating, with independent control for each section

    • Conductive baking from the base, enhancing crust formation and structure

    • Adjustable temperatures up to 320 °C, ideal for high-moisture or pre-fermented doughs

    • Up to 20% energy savings thanks to efficient thermal recirculation

Automation-Ready Design

    • Direct dough loading onto stone via transfer belt or robotic arm

    • Synchronized discharge to cooling systems or inspection modules

    • Fully compatible with continuous proofing lines or final-rack proofing

 

 

Perfect for stone baking:

    • High-hydration artisan breads (e.g., ciabatta, country loaves)

    • Sourdough and slow-fermented breads

    • Rustic, unmoulded loaves requiring a crisp base and even baking

    • Large or irregular-shaped breads not suited for mesh conveyors

    • Traditional export breads, baked continuously without losing character

Built to preserve authentic baking qualities in an industrial environment.

 

Heat Transfer

    • Indirect cyclothermic system with zoned hot gas circulation

    • Solid stone hearth providing stable thermal inertia

    • Heat transfer via radiation and direct conduction from below

Thermal Zoning

    • Up to 10 independent zones, each with draft, temperature, and steam control

    • Moisture management per section—ideal for product development or drying phases

Transport System

    • Modular belt with high-density stone plates

    • Flat, continuous surface—perfect for unsupported doughs

    • Automated entry and exit, with smooth transitions and adjustable speed

 

How is it integrated in the product line?

The Beroven CC integrates seamlessly between the final proofer and the cooling and/or unloading system.

It enables:

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Direct input from the proofer via belt or robotic loader
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Centralized control of temperature, steam, and speed through the line interface
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Synchronized discharge to cooling conveyors or stackers