28, 29, 30 SEP & 1 OCT 2025
28, 29, 30 SEP THE HEAT STAYS INSIDE
The core of the ECOSTONE PLUS is the newly designed HEIN heat recovery system:
The ground-breaking, purely physical flue gas recirculation system enables the solid steel pipes and thermal brick walls to extract additional heat from the flue gases and store it temporarily in the heat recovery system. The residual heat is not discarded but remains where it belongs: in the oven.
The heat recovery systems available on the market all follow the same strategy: hot combustion gases (300°C and more) are cooled by water in a heat exchanger. The hot water is stored temporarily and must be consumed. Complex systems do not even succeed in combining the produced amount of hot water with the real consumption, so that either the amount of hot water is not sufficient or the hot water storage tanks are not exhausted between baking periods.
The fact is that the heat consumption of the oven is not reduced, which means that the oven itself is neither improved nor made more economical, but the heat loss is only stored temporarily in one or more water stratified storage tanks.
With the ECOSTONE PLUS heat recovery system, HEIN has managed to leave the heat where it should be: in the oven for baking the products.
The hot combustion gases are routed downstream of the heat exchanger of the oven, through the heat recovery system integrated in the oven wall. The temperature of the flue gas is reduced by an average of 150°C (when baking shot on shot), so that the temperature of the flue gas is 51°C lower than the baking temperature when entering the chimney (TÜV report no. ET 385 2011 M1)
The ECOSTONE PLUS heat recovery system allows the reduction of the temperature of the baking chamber to be slowed down after charging, steaming and at the end of the steaming time, and this without the burner running. The unavoidable decrease of the temperature caused by the charging process can therefore be reduced by 20°C. In addition to massive energy savings, shorter baking times, better dough development and best crust formation have only a positive influence
on your goods.
The heat that escapes during loading/unloading and baking is replaced more quickly, thus slowing down the usual
temperature drop: the oven temperature drops by an average of 20°C less, which has a positive impact on baking quality.
Here, a strong heat accumulator with energy recovery system of at least 200 kg is available.
A shorter burner running time of about 5% and a lower connection value of 10% compared to a normal rack oven will
accordingly reduce energy consumption by up to 20% (read more in the brochure).
