SENIUS

Green Energy

Do you generate green electricity yourself, or do you purchase green power and want to reduce your footprint by switching to electric energy?

With SENIUS, we offer you the possibility to install highly efficient, fully electric impingement ovens. In addition, we can convert your existing gas-fired impingement oven into an electric or gas/electric hybrid version.

We also provide service support for all types of Danish tunnel ovens.

Elektric tunneloven

SENIUS understands that every baking process has unique requirements. That is why we offer advanced electric tunnel ovens designed to meet modern industrial baking needs while supporting sustainability. Whether you require an Electrically Heated Impingement (IMP) Oven, a Direct Electric Fired (DeF) Oven, or a Hybrid Oven, our solutions deliver outstanding energy efficiency without compromising performance.

Our electric tunnel ovens offer:

• Up to 99.9% heating efficiency for maximum energy savings
• Compatibility with renewable energy sources for a fully fossil-free baking process
• A modular design for seamless integration into any production line

Direct Gas-Fired Oven DGF

The Direct Gas-Fired concept is typically used in the initial section of the oven line, enabling higher temperatures and increased humidity during the early stage of the baking process.

Key Features

In the Direct Gas-Fired Tunnel Oven, ribbon gas burners are integrated directly into the baking chamber. Different burner types allow the creation of unique baking profiles for each product.

The burner control system is divided into top and bottom heat settings, which are further split into multiple zones for optimal process control and baking precision.

Impingement ovens

The versatile and flexible impingement oven concept provides an ideal solution for most products, allowing bakers to quickly and reliably adjust and optimize the baking profile for each item.

The SENIUS Impingement oven is divided into multiple zones, with each zone consisting of 2-meter sections. The choice of baking belt is tailored to the specific process requirements of the product.

Key Features

The underlying principle is indirect air impingement, an advanced form of the proven convection system.

Heat from the gas burner is transferred via a heat exchanger located above the baking chamber. Importantly, the baking air remains completely separated from the combustion air.

In addition, Direct Impingement ovens are also available, where the combustion air circulates within the baking chamber.

Hybrid DGF and Impingment

Some bakeries require a hybrid combination of a Direct Gas-Fired tunnel oven and an Impingement tunnel oven to achieve the perfect baking results for their products.

The Direct Gas-Fired concept is typically applied at the start of the oven line to introduce higher temperatures and increased humidity in the initial phase of the baking profile.

The baking belt runs continuously through the entire oven length, while the control system manages the full baking process. To reduce the energy required for heating the belt, the return belt can pass through the lower section of the baking chamber.

Key Features

This oven represents a hybrid solution, combining Direct Gas-Fired ribbon burners in the initial zones with the proven impingement principle, using either indirect or direct air impingement.

Cooling after baking

Different cooling methods can be applied after baking, depending on the product requirements. Some products require initial cooling on the baking belt before being transferred to the next production steps. Other products need more intensive cooling in forced-air cooling channels to remove as much heat as possible before further processing and packaging.

We also offer hydro cooling and forced-air cooling solutions to bring products down to the desired room temperature in a very short time.

Retractors and dividers

The highly experienced SENIUS engineering team designs and manufactures product loading and unloading systems, ranging from simple to highly complex solutions.

Our retractors and oven loader belt units provide reliable and innovative solutions for the complex conveying needs of bakeries.

Granola Distributors

SENIUS offers a specialized spreading machine designed to distribute granola or muesli products evenly and with precision. The top-loaded hopper can be easily rolled out for thorough cleaning of the product areas.

For wider baking ovens, an alternative spreading system is available using a retractor belt to ensure uniform product distribution.

See also the mini granola line: https://www.youtube.com/watch?v=zP0a2C4byR0

Choice of Expertise Combinations

With SENIUS, we also supply equipment specifically for your installations, including:

• Belt greasing systems
• Dough feeding systems and spreaders, optionally with metal detection
• Belt scrapers
• Granola spreaders and mixers
• Paper belt systems
• OGB / eyelink belts
• Stone belts for pizza or flatbread
• Grid belts in various woven designs
• And of course, steel belts

Wirecutter extruder

With the wire-cut extruder, SENIUS offers a versatile machine capable of cutting various types of cookie dough, including dough with inclusions. The extruder head with three rollers is height-adjustable and features a direct drive for the grooved rollers.

It is available in widths from 800 to 1200 mm and operates at up to 90 strokes per minute. The system can be used as a stand-alone unit or integrated into the oven control system. The extruder head rotates 90 degrees for easy tool change and cleaning.