Combined heat ovens

Combined heat oven

Innovation in Food Engineering

Different heat sources for precise results

What is combined heat?

Combined heat refers to ovens that integrate several forms of heat transfer within a single chamber. Rather than relying solely on convection, radiation or conduction, they combine these mechanisms for more comprehensive, technically controlled baking.

In our continuous steel band ovens , heat is transferred through:

Forced convection: hot air actively distributed by fans.

Thermal radiation: from the oven roof and the upper and lower thermal plates.

Indirect conduction: through contact between the product and the preheated metal belt.

This approach provides more precise thermal control and stability for products with fluid batters, delicate structures or flat formats requiring tightly controlled baking.

Advantages of the Termopan by Insertec MB

  • Continuous, stable baking for fluid or very soft batters.
  • Smooth metal belt that supports baking without moulds or trays.
  • Combined heat transfer: radiation + forced convection for gradual, uniform drying.
  • Zone-based modularity adapted to the product’s thermal profile: expansion, drying and stabilisation.
  • Digital control of temperature, ventilation and speed for each recipe.
  • Optimised energy efficiency, with optional heat recovery.
  • Hygienic, accessible design for regular cleaning and quick maintenance.

Products suited to this baking method

  • Biscuits made from fluid batters (classic, Marie, digestive or topped biscuits)
  • Industrial flat sponge cakes (sheets or bases for specialist pastry production)
  • Ring-shaped biscuits, mantecados, polvorones and alfajores
  • Sweet dry biscuits (shortcrust, sablés, filled or unfilled)
  • Products preformed by rotary moulding, extrusion or wire cutting

Technical specifications

Feature Value / standard configuration
Heat transfer type Radiation + forced convection
Baking system Modular chamber with independent zones
Baking surface Smooth metal belt (carbon or stainless steel)
Maximum temperature Up to 300 °C per zone
Number of thermal zones From 3 to 10, configurable
Usable belt width From 1000 mm to 3000 mm
Baking length From 10 m, extendable with additional modules
Load capacity Up to 120 kg/m²
Control system PLC / touchscreen HMI / SCADA / recipe management
Energy Natural gas / diesel / electric version (optional)
Cleaning Full side access / scraper systems or partial CIP cleaning
Additional options Dehumidification zones / heat recovery / vision systems