SENIUS specializes in designing and supplying process lines for the baking industry. Our offerings span from individual units to complete lines, with customized solutions tailored to meet specific customer needs. Therefore, we don’t merely see ourselves as equipment suppliers but as providers of innovative ideas and solutions that align perfectly with the unique requirements of each client.
– our passion
Cakes in Baking Trays
The SENIUS indirect forced convection oven with OGB band is an excellent solution for baking various products in trays, including cup-cakes, muffins, pound cakes, madeleines, ladyfingers, quiches, pies, and tartelettes, among others.
The SENIUS convection oven with a steel band is widely used for baking products like Swiss rolls, mini rolls, layer cakes, tiramisu, and more. Special oven configurations are available for baking cake slabs with thicknesses of up to 50 mm. For such applications, side guides made of either metal plates or silicone strips ensure that the dough remains on the baking band, optimizing band width usage and minimizing product waste.
The latest trend, already well-proven for granola, crunch, or muesli production, is to bake these products in an impingement-style oven. SENIUS offers solutions that enhance the granola’s structure and bite without compromising other product characteristics. We provide comprehensive process solutions for baked granola and muesli products.
SENIUS can provide baking solutions tailored to the specific process requirements of various deposited, wire-cut, extruded, and molded products. The most efficient baking method for these products is the indirect forced convection oven. However, in some cases, hybrid ovens are used for specific products, combining direct gas-fired baking and indirect forced convection baking methods.
SENIUS offers 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, with the initial 30 – 50% of the baking area being of the direct gas-fired type, and the remaining part utilizing indirect forced convection baking. The oven’s design is tailored to 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.
The SENIUS Impingement oven with a solid steel band achieves excellent baking results for macarons. The oven’s versatility in offering flexible process possibilities ensures a precise baking profile for macarons. When combined with the baking paper application and roll-up table, it results in the optimum quality bake.
High temperatures and strong impingement are a winning combination for achieving the perfect pizza crust. Crusts are often baked on a stone baking conveyor, but heavy wire mesh belts are also used. The SENIUS impingement oven, including the hybrid type, is a reliable choice for baking pizza crusts.