Thermal efficiency with an artisan soul

Beroven FP deck ovens combine traditional stone baking with an optimized cyclothermic system for industrial lines.

Each unit is designed to maximize product quality without sacrificing energy efficiency and ensuring a well-developed crust, stable internal structure, and batch-to-batch consistency.

Through proprietary thermal and humidity flow simulations, we fine-tune each model to match the baking needs of every bread profile.

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Operational Efficiency

    • Up to 25% energy savings thanks to optimized thermal recirculation and high-performance insulation
    • Thermal stability per deck: avoids temperature peaks that affect baking
    • Independent steam control per chamber, with adjustable de-steaming

Design & Customization

    • 20 mm refractory stone for heat retention and even baking
    • Zoned temperature control, with up to 40 °C difference between decks
    • Stainless steel finish with easy-access maintenance

Automation & Integration

    • Compatible with manual, semi-automatic or automatic loading systems
    • Loaders adapted to trays or racks, designed for ergonomic handling
    • Touchscreen & recipe management software, controlling steam, exhaust and heat deck by deck

 

 

Products that deserve true baking excellence find their finest form here

    • Large rustic and artisan breads (country loaves, farmhouse breads, “boules”, pain de campagne, “caserreccio” style breads)
    • High-hydration doughs requiring slow baking with crisp base
    • Long-fermentation recipes with slow, controlled baking profiles
    • Doughs with high fat content or pre-ferments (e.g., sourdough, biga)

Any product that demands real baking, done the right way

 

Thermal System & Heat Transfer

    • Indirect cyclothermic heating, no contact between combustion gases and product
    • Top and bottom radiant heat, balanced by fans and control valves
    • 20 mm ceramic stone base for thermal inertia without overheating.

Steam & Humidity control

    • Individual steam injection per chamber, tailored to load
    • Adjustable de-steaming to prevent soft crusts in large loaves

Capacity & Models

Model Number of Decks Total Baking Surface
FP-5 5 decks 10 to 22.5 m²
FP-6 6 decks Up to 14.4 m²
  • Fuel options: gas, diesel, or electric
  • Compatible with automatic rack systems or tray conveyors

Can it be integrated into a fully automated line?

Beroven FP ovens are designed to integrate seamlessly into lines with proofers, conveyors, and coolers.

Engineered to perform with:

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Automatic loading from proofers or synchronized loaders
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Discharge onto cooling conveyors or extraction via racks
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Coordinated programming with the central system (PLC or SCADA)