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A unique combination of radiated heat and air circulation in a deck oven.

W-TURBO function combines the advantages of two heat-transfer methods. Static baking atmosphere is set in motion by circulation fans.

This results in a unique combination of radiated heat and convection. You profit from energy and time savings and from improved baked goods and diversity of assortment.

w turbo shema

Improved baking quality:

  • uniformly formed crusts, increased crispiness, more succulent crumb and increased shelf life
  • Optimum oven spring for all goods
  • Pre-baked effect for ripe doughs and heavy breads
  • More uniform heat distribution for improved quality of goods

Reduced energy consumption and time savings:

  • Improved heat transfer leads to optimal energy utilization
  • Combining with ICT allows for greater still optimization of the heat transfer process: The goods baked with this system are unsurpassed in both freshness and quality - and you also obtain greater energy efficiency

Increased diversity of assortment:

  • W-TURBO can be activated by computer control for each individual deck
  • Wide variety of goods can be baked at the same time (e.g. both crusty and less crusty products simultaneously)



Trays are an important piece of equipment in every bakery, pastry and bread shop and especially in industrial bakery.

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Cleanliness right from the start

Optimim hygiene is a highly topical requirement in all bakery operations.

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