Fines is one of the leading manufacturers of state-of-the-art bakery ovens. Among other manufacturers and users, they enjoy the reputation of the leader in the development of the furnace of the future, as they offer products with innovative ideas and solutions that satisfy even the most demanding users. With their approach and products, they have changed the mindset of people involved in baking, as they encourage users of their products to think about the impact of the oven on the environment when buying bakery products – to think of the oven as their helper and not only as a means of working and that working with technologically advanced furnaces is a pleasure.
The Fin Bake line of bakery-confectionery combi-steam ovens is the choice of baking masters who want the most, that the bakery oven has to offer. This line consists of three size classes of ovens: FB5 (5 trays), FB8 (8 trays), and FB10 (10 trays). The Fin Bake oven line boasts a “smart” touch screen.
These ovens share many features with the bigger brother of HTB and give the user really the best possible results.
HTB ovens represent a new approach to baking, with their state-of-the-art technology. The HTB stove is made in order to satisfy the most demanding users who swear by quality alone. The variety of settings and operation of the oven is created in order to create perfect baking conditions, which are a condition for achieving optimal results for bakers and confectioners.
The range of new traditional-modern modular deck ovens consists of three basic models in two sizes marked FD64 (oven size 65 × 45 cm), FD68 (oven size 65 × 85 cm), and FD86 (oven size 85 × 65 cm) with a digital or smart controller. Each floor is a separate, independent, and autonomous unit and is equipped with a humidifying unit as standard.
The range of new MINI bakery and confectionery convection ovens consists of a model in two sizes: HTB-60 (for tray sizes 60 × 40 cm) and HTB-40 (for tray sizes 40 × 40 cm), capacity 2 or 3 trays in smart version.
This line consists of a touch screen, step baking, variable speed, reversible fan rotation, and very even baking at all levels of baking. The quality of baking is ensured, among other things, by strong heaters and a high density of thermal insulation. These two properties are a condition for the rapid establishment of the temperature after loading the furnace, as well as for the proper development of the product in the furnace.