Direct fire Ovens

Main points on direct-fired ovens

A direct-fired oven uses live flame inside the baking chamber, without heat exchangers. Heat is transferred directly from the burners to the product, mainly by radiation and natural convection, providing intense baking from the very first meter of the belt.

The Beroven DF features top and bottom burners distributed across thermal zones, each with individual controls to manage temperature, color, and humidity.

Perfect matches for direct-fired heat

• Flatbreads: pita, naan, focaccia, tortillas, lavash
• Industrial pizzas, parbaked or ready-to-eat
• Crackers, certain rusks or baked snacks
• Soft breads (commonly used in Latin America and the US)
• Initial stages of biscuit baking (for base stability)

Advantages of the Beroven DF system

• Controlled thermal shock from the start
• Even color and crisp base via zoned temperature control
• Stable heat up to 350 °C with fine-tuned adjustments
• No heat exchangers which means reduced maintenance
• High energy efficiency, with optional heat recovery

Technical specifications

Engineering validated by thermal modeling

At Beroven, we analyze heat behavior and product response across each baking zone to:

• Adjust flame intensity and distribution for each recipe
• Evaluate thermal impact on structure and surface
• Define custom baking profiles based on speed, shape, and target humidity

Flame is not improvised. It’s calculated.