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Heating food

Thermal processes are essential in the production of food, baked goods and chocolate bars. Examples include baking bread, rolls and other pastries. When baking donuts, pancakes and Berliners, infrared systems heat the surface to increase the adhesion of sprinkles (e.g.: sugar, cinnamon). When coating with chocolate, infrared systems keep the chocolate warm and flowable.

Process management decisive

In production processes, there is often too little installation space available to install or retrofit complex and large convection ovens. Space-saving infrared systems are an attractive alternative here. Pyrometers enable non-contact temperature measurement of the products and ensure a safe process by means of temperature monitoring or temperature control. The heating time of the infrared technology requires a maximum of 5 minutes, which makes switching on and off for product changes simple and fast.

Infrared ovens and infrared technology for your food processes

Most infrared systems consist of infrared emitters made of quartz glass or ceramic. IBT uses stainless steel infrared emitters in life processes to ensure that no quartz glass or ceramic can get onto the products. In addition, we manufacture the frame of the infrared systems in stainless steel, without the use of detachable connections (screws, etc.) above the products. An IP65 version is another option to ensure easy and safe cleaning of the IR technology.



  • Drying food

Ingolf Jaeger

Head of Sales
Dipl.-Ing. Mechanical Engineering

Phone.: +49 (0) 3731 1683-15

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