Description
Fully Automatic Loading & Automation Excellence for Industrial Bakeries
The OBER PRO II Fully Automatic Loading System represents the highest level of automation for production ovens, delivering unmatched productivity, process reliability, and consistent baking quality. Designed as a modular system for up to 8 production ovens, OBER PRO II enables complete centralised control of the entire baking plant while ensuring optimal oven utilisation, energy efficiency, and 100% reproducibility.
This intelligent automation solution eliminates manual intervention, streamlines production workflows, and guarantees uniform product quality across every batch.
Maximum Productivity and Intelligent Process Control
Fully Automated Operation:
Complete automation of loading, unloading, baking and re-baking processes without manual intervention.
Optimum Oven Utilisation:
Continuous monitoring and optimisation of oven availability ensures maximum production efficiency.
Centralised Plant Control:
Entire system controlled via a central touch panel with integrated WP BakeryControl interface.
One-Man Operation Capability:
Significant rationalisation through automation allows highly efficient single-operator workflow.
Consistent Product Quality:
Ensures fully reproducible baking results across diverse product ranges.
Energy-Efficient Performance:
Optimised fully automatic process control reduces energy consumption and operating costs.
Advanced System Architecture & Modular Design
Discharging Systems:
Table and conveyor belt solutions with integrated spraying station for controlled product handling.
Automatic Charging Options:
Portal system
Wing system
Automatic transfer from continuous final proofing cabinets
Manual Override Solutions:
Cross setter
Velcro table
Product-specific configurations for flexible operation.
Loader Technology:
Free-standing mobile unit with wheels
Precision positioning with 100% retrieval accuracy
Elevator-style lifting column with counterweights
Low-wear mechanics ensuring long service life
High-speed movement with maximum production reliability
MATADOR® MDV Oven Integration
High-Performance Prebaking Technology:
All-round interior stone lining
Extra-high baking chambers
Temperatures up to 350°C
Heat storage stones enable baking with decreasing temperature
Artisanal baking quality comparable to wood-fired ovens
Multi-Oven Capability:
Supports up to 8 MATADOR® MDV deck ovens
Deck depth: 2,000 – 2,400 mm
Deck width: 1,200 and 1,800 mm
Maintenance Efficiency:
Rear maintenance access during operation without interrupting the OBER system
Guaranteed MATADOR® baking result
Energy efficiency via ZYKLOTHERM® heating technology
Intelligent Control & Connectivity
Central Control Panel:
Touch display interface controlling the entire plant.
Smart Networking:
Integration with WP BakeryControl, REMOTE DIAGNOSIS and BlueValue systems.
Automated Optimisation:
Fully automatic oven availability optimisation and dynamic process adjustment.
Production Data Recording:
Automatic collection and analysis of production data for operational efficiency.
Operational Excellence
High-Speed Processing:
Ultra-fast traversing, loading and emptying speeds improve throughput.
Reduced Downtime:
Predictive diagnostics ensure continuous operation and minimal interruptions.
Production Reliability:
Engineered for maximum system stability and long-term performance.
Energy Optimisation:
Smart control systems reduce energy peaks and improve consumption efficiency.
Technical Specifications
System Type: Fully automatic loading and automation system
Compatible Ovens: MATADOR® MDV deck ovens
Maximum Ovens: Up to 8
Maximum Decks: Up to 48
Operable Baking Area: Up to 200 m²
Output Volume: Over 800 kg dough/hour
Traversing Speed:
Vertical: 1.1 m/sec
Horizontal: 0.13 – 1.8 m/sec
Loading Speed: 0.5 m/sec
Emptying Speed: 0.39 m/sec
Heating Technology: ZYKLOTHERM® system
Control Systems: WP BakeryControl + REMOTE DIAGNOSIS + BlueValue
Ideal Product Range
The OBER PRO II system is engineered for a flexible and diverse product portfolio, including:
Slit rolls
Square rolls
Raisin rolls
Long-moulded rolls
Pastries
Baguettes
Tin loaves
Soft wheat dough breads
Large Roggenriese rye breads
