When it comes to the outer design of the oven front and the size, we at Hermann Heuft Backofenbau cater to your individual requirements – the main thing is that the inner values are just right:
Baking surfaces made from Bell tuff, which delivers the best results today as it has always done! High levels of heat are quickly absorbed by the natural stone, which then gently releases them to the baked goods. Bread and rolls can be baked through slowly, without intermediate heating – this isn’t just good for the taste, but also for your energy footprint!
By the way: Our many years of experience in traditional oven building make us the perfect partner when it comes to the RESTORATION of your old stone oven as well!