History of the Moducel oven

Real bakers believed in the power of the Balancel oven

The particular fire place, the baking volume, the high temperature, which quickly reaches the core and makes the crust crispy and crunchy!
Unfortunately, the ovens - never produced by Winkler den Boer- are not available anymore and are contained in these old ovens processed asbestos. There were also frequent complaints about the mechanical discharge of the product in connection with noise and malfunctions. Another oven, means a different quality bread because the oven determines the quality. Until recently, there was no alternative.

Frank Pieters, who can easily be called an expert in the field of baking ovens, is changing this situation.
Frank is proud of it. ‘I have used the best properties of the Balancel oven, recreated the parts of the old oven, but also applied innovations. The properties of the old oven are brought back into it, such as baking chamber dimensions and heat distribution. For example, I have stabilised the swings in it so that the oven only has to stop when it needs to be filled. In addition, the baked goods can no longer fall off the swings. The oven is also equipped with various upper and lower sections that can be set differently in temperature via the control computer.
This oven has a very low energy consumption due to better insulation, which also saves costs. Bakers can regulate the temperature better.’
Other advantages of the Moducel are that Frank has only used high-quality materials. The exterior is completely covered with stainless steel. The oven is free from the ground for cleaning and protection against pests. Wear and tear parts are equipped with a high level of reserve to prevent maintenance as much as possible. All important functions such as gas supply, steam steaming, baking time control, automatic ignition gas burners and extraction are all electronically controlled. The removal of the bread moulds and plate products takes place without tipping of the swings and almost noiselessly, after which they are carried out on the left or right via a conveyor belt with an angled takeover.