SENIUS Multiple Solutions & Application

SENIUS Equipment designs and supplies process lines for the baking industry. Our offer ranges from single units to complete lines, and customised solutions developed for specific customer needs. Hence we do not consider ourselves just as an equipment supplier, but as much a provider of ideas and solutions which fits the specific needs of the individual client.

Baking Solutions

– our passion

Cakes in baking tray

The Senius indirect forced convection oven with OGB band is an excellent solution for the baking of many different types of products baked in trays such as, cup-cakes, muffins, pound cakes, madeleines, lady fingers, quiche, pies, tartelettes a.m.

Sponge cake and cake slaps

The Senius convection oven with steel band is widely used for the baking of products such as swiss rolls, mini rolls, layer cake, tiramisu ect. Senius also provides special oven executions for the baking of cake slaps with thicknesses of up to 50 mm. For such applications side guides in either metal plate or silicon strips ensure that the dough stays on the baking band and secures the optimum use of the band width with minimum product waste.

Solutions for granola

The latest trends and already well proven for granola, crunch or müsli production is to bake the products in the impingement style oven. SENIUS have solutions that optimizes the granola structure and bite, without compromising on the other products characteristics. We provide complete process solutions for the production of baked granola and mûsli products.

Cookies and soft biscuits

Senius can provide baking solutions for the specific process requirements of various deposited, wire cut, extruded, and moulded products. The most efficient baking method for these products is the indirect forced convection oven. However, in some cases for specific products also hybrid ovens are used where direct gas fired baking and indirect forced convection baking methods are combined.

Hard biscuits and crackers

Senius can provide baking, cooling, and stacking solutions for various types of hard biscuits and crackers. The most common baking method for this product range is the hybrid oven type with the first 30 – 50 % of the baking area being of the direct gas fired type and the remaining part indirect forced convection baking. The execution of the oven is designed to fit the exact requirements of the specific products to be baked. With preferred partners Senius can provide turn-key solutions for the production of this product range.


Very good baking results are achieved in the SENIUS Impingement oven with solid steel band. The versatility of the ovens many flexible process possibilities is providing the precise baking profile for macarons. In combination with the baking paper application and roll-up table the optimum quality bake is obtained.

Pizza and flat bread

High temperatures and high impingement the good combination to achieve the good baking of the pizza crust. And often the crusts are baked on stone baking conveyor, but also heavy wire mesh belts are used. The SENIUS impingement oven and also the hybrid type are safe choices for baking pizza crusts.