We are glad to inform you that IBIS Ltd. has recieved goverment certificate concerns innovations implemented in thermal oil ovens production.

IBA 2009

IBIS Ltd. would like to thank all the gests who visited our booth during last IBA exhibition. We also invite you to have a look at our pictures galery taken during this biggest world baking market event.

Automatic mixing system SMA_190

It is useful for different kind of dough production. Automatic mixing system enables automatic dough preparation starting from raw material charge, than mixing operation until to discharge of ready dough by bowl lifter using. The mixing process is done by two spiral mixers with two various speeds. The most advantage of such solution, is the possibility of reaching the effect of accelerated dough creation and additionally a small temperature increment of a dough which is very positive. Considering a scale of production the automatic mixing system SMA can be configurated into one , two, or three mixers SMA 190.

Spiral mixers MS

Spiral mixers MS have earned a reputation of modern bakery machines for kneading all types of dough. Implemented design approaches together with spiral shape of the mixing arm ensure intensive and efficient dough kneading and also the best possible process parameters for mixed dough by its ideal aeration, fluffing and perfect mixing of all raw materials, which takes place even with the minimum dough quantity used.

Electronic control system (delivered as a standard solution) makes it possible to program any job cycle and to store entered mixing time values in the memory. Additional feature of MS mixers is the dough temperature control. Automatic bowl & trolley pulling system facilitates mixers operating.

Termooil ovens

Thermal oil technology has now been successfully used for nearly 40 years on the demanding German market of baking ovens. The idea is to use a kind of special oil as a heat medium.
Oil is heated to set temperature in a specially designed boiler. From the boiler it is forced by a pump through pipes into special heating panels, where it is evenly distributed and gives out the stored heat energy. Even heat radiation over the entire area of the baking chamber ensures subtle and consistent baking of bread as well as various other products.

Heat circulation in a deck oven end boiler

Full control over the heating process combined with using diathermic oil enables obtaining 87% of heat efficiency