VERONA
VERONA is a steam tube oven built as a static deck oven for professional bakery production.
Its main characteristic is a heating system based on a dense network of closed-circuit tubes in which steam circulates.
The oven is designed to combine stable heat transfer with efficient baking performance across deck-based production environments.
Static Deck Baking with Steam Tube Heating
The baking chambers are wrapped by annular tubes, while the roof and ceiling of each chamber are heated by double transversal tubes.
The tubes are positioned closer to the front side, helping define the oven’s heating behavior across the baking chamber.
This steam tube arrangement supports fast temperature recovery and uniform baking within a static deck oven format.
VERONA in Operation
Role in the Production Process
VERONA performs the baking stage in deck-based bread production, handling products after dough preparation, shaping, and proofing.
In bakery layouts that require static deck baking, it serves as the core thermal unit before products move to cooling, dispatch, or packaging.
Key Operational Features
Steam Tube Heating System
Uses a dense network of closed-circuit tubes in which steam circulates.
Static Deck Oven Design
Built as a static deck oven for traditional chamber-based baking.
Annular and Transversal Tubes
Baking chambers are wrapped by annular tubes, while the roof and ceiling are heated by double transversal tubes.
Low Fuel Consumption
Designed to operate with low fuel consumption as part of its thermal system concept.
Quick Temperature Recovery
Built to provide quick temperature recovery during bakery operation.
Uniform Baking Performance
The heating and smoke duct design supports consistent and uniform baking.
Suitable Baking Applications
VERONA is suited to bakery environments that require static deck baking with steam tube heat distribution and flexible firing options.
Deck Bread Baking
Suitable for bakery production that relies on chamber-based static deck baking.
Fuel-Fired Baking Systems
Can be configured for gas or gasoil burner operation.
Solid Fuel Support Option
Can also be equipped with a stove alongside the oven for solid fuels such as wood or coal.
Published Machine Data
The published page provides construction and operating information, but it does not include a full dimensional or output specifications table.
Final chamber layout, deck crown height, and firing configuration should be confirmed according to the required bakery setup.
Production Lines Using This Oven Type
VERONA fits bakery lines that require static deck baking with steam tube heat distribution and controlled fuel-fired operation.
European Bread & Pastry Production Line
Suitable for bakery workflows that require a static deck baking stage for bread and related baked products.
Bread Production Line
Fits production setups that rely on deck oven baking with fast temperature recovery and uniform heat distribution.
Artisan Bread Production Line
Suitable for operations looking for a static deck oven format with steam tube heating and flexible fuel options.
Request More Information About VERONA
Tell us about your bakery products, chamber requirements, and preferred firing setup. Our team can help you identify the right VERONA configuration for your operation.
Request a Quote