Industrial deck ovens

Deck ovens and loading systems

Innovation in Food Engineering

Thermal efficiency with an artisan touch

Termopan by Insertec deck ovens combine traditional stone-deck baking with a cyclothermic system optimised for industrial production lines.

Each oven is designed to maximise product quality without compromising energy efficiency, ensuring a well-developed crust, a stable internal structure and consistent results across all batches.

Our in-house studies of heat distribution and humidity enable us to adapt each model to the specific type of bread required.

Operational advantages

  • Up to 25% energy savings thanks to optimised heat recirculation and high-performance insulation.
  • Thermal stability on each deck: the system prevents temperature spikes that could compromise baking.
  • Steam control in each chamber, with adjustable steam extraction.

Design and customisation

  • A 20 mm refractory hearth provides thermal mass and uniform baking.
  • Zone-by-zone temperature control: up to 40 °C difference between chambers to accommodate different products.
  • Stainless steel finishes for accessible maintenance and long-lasting performance.

Integration and automation

  • Compatible with manual, semi-automatic or automatic loading systems.
  • Loaders adapted to trays or racks, with improved ergonomics.
  • Touchscreen and recipe management software controlling steam, draught and temperature on each deck.

Every product that needs a proper oven reaches its full potential here

  • Large rustic and artisan loaves (country loaves, pa de pagès and international artisan breads such as boules and caserreggio).
  • High-hydration breads requiring slow baking and a crisp base.
  • Speciality products requiring long fermentation and slow baking.
  • Doughs with a high fat content or preferments such as sourdough starter or biga.

Thermal system and heat transfer

  • Indirect cyclothermic system, with combustion gases kept separate from the product.
  • Top and bottom radiant heat, balanced by fans and dampers.
  • A 20 mm ceramic hearth provides thermal inertia without overheating.

Steam and humidity

  • Individual steam injection in each chamber, adapted to the load.
  • Controlled steam extraction, essential to prevent soft crusts on large loaves.

Capacity and formats

Model Number of decks Total baking area
FP-5 5 decks From 10 to 22.5 m²
FP-6 6 decks Up to 14.4 m²
  • Fuel: gas, diesel or electric heating, depending on requirements.
  • Integration with automatic racks or tray conveyors.