Overview of Products, Technologies, and Services

[“Limousine” is a tunnel oven that looks like a combination of “Bakken”]
The structure of the door placed on the side of ``Limousine'' is the same as that of ``Bakken,'' a famous fixed kiln that has been pursuing a sealed furnace and uniform fire circulation for many years. It's not just the structure of the door. The ``floating'', ``moist'', ``melt in the mouth'', ``brown color'', and ``fragrance'' of the baked dough are all aspects of Bakken quality.

Product Features

• [The sponge that could not be baked in the tunnel oven is baked perfectly]
  Since the tunnel oven was introduced as an oven to pursue productivity, the fire was rough, and it was difficult to bake dough such as sponge cakes, which were moist and floated, and the types of confectionery that could be baked were limited.
  The Limousin tunnel oven, which is based on Bakken, bakes sponges moist and soft, as well as high-quality pies, choux, sheet dough, cookies, tarts, castella cakes, and more.
• [Creates the same low heat as Bakken with the preheating heater function]
  Bakken has an excellent heat retention effect, so you can always start baking your products with a stable low heat. “Stability of the initial heat that hits the product” is essential for firing high-quality products.
  In the case of a tunnel oven, the caterpillars fold back after baking, which causes the temperature of the caterpillars that go around the bottom to drop, making the bottom heat unstable.
  Therefore, the ``Limousine'' is equipped with a ``preheating heater function'' to warm up the caterpillar and ensure that the ideal temperature is reached when the product is loaded.
• [“Heart cooling function” reduces waiting time for the kiln and dramatically increases production efficiency]
  The choux is baked at a temperature of about 220℃ or higher.
  In comparison, sponges are baked by lowering the heat to about 170℃ or below.
  For this reason, after baking the choux, the temperature inside the oven is too high and the sponge cannot be baked immediately.
  Because the tunnel oven has a large interior, it takes about an hour to reach the appropriate temperature.
  "Limousine" uses a "hearth cooling function" to lower the temperature inside the furnace to the appropriate temperature in about half the time.
• [Achieving “visualization” with special insulation structure]
  The biggest weakness of tunnel ovens is that you cannot check the baking status once the dough is placed in the oven.
  ``Limousine'' uses the same special insulation structure as ``Bakken'' to make the firing process more visible.
  What's more, you can load and unload products from any position in the oven, and even check the baked dough by hand.
  This makes it possible to accurately adjust baking temperature and baking time while checking the baking status of confectionery step by step, making it possible to efficiently produce high-quality products without loss.
• [Achieving firing as close as possible to "Bakken" by adjusting the split firepower]
  ``Limousine'' delicately adjusts the heat so that no matter where you place the product in the long oven, the heat is the same so that there is no uneven heat.
  It is amazing that there is no uneven fire in such a long furnace.
  In addition to managing heat evenly, you can also apply strong heat to certain areas.
  "Limousine" exhibits flexible firing power depending on the firing situation of the product.