Frozen?
Fr
You save energy not only with our refrigeration technology but also in the browser.
Because a dark screen background can save up to 20% energy.
Where we can save energy, we do it!

The Thermo-Oel Bakers

Th

A VERY SPECIAL COMMUNITY.

At the turn of the millennium – with our specialization in thermal oil – we established a very special community: The Thermo-Oel Bakers. Initially, it consisted of HEUFT specialists who promoted thermal oil technology all over the world and assisted bakers in commissioning their new ovens. As qualified bakers, they soon got involved in lively discussions with colleagues working in bakeries, exchanging views and experiences and passing on tips and tricks. Over time, bakers who were delighted with our thermal oil ovens started to call themselves Thermo-Oel Bakers. As they use the technology every day in their businesses, they are highly credible ambassadors for our systems and are as passionate about them as we are. We would like to introduce you to our partners and enthusiastic experts:

OUT OF LOVE
FOR THE CRAFT

OU
Frank Soetebier

Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.

Alexander Herzog

The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.

Alen Muljajic

Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.

Ralf Bolten

In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.

Ralf Oehme

The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products. 

Rot am See, Germany 

Jürgen Hinkelmann

Exactly what Jürgen Hinkelmann had envisioned: No more pushing around of racks, no more sources of error in the rapid cooling processes. A secure cooling process where evenly baked and ready-to-bake dough pieces are delivered to over 50 branches.

Backt mit:

OUT OF LOVE
FOR THE CRAFT

OU
Frank Soetebier

Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.

Alexander Herzog

The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.

Alen Muljajic

Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.

Ralf Bolten

In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.

Ralf Oehme

The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products. 

Rot am See, Germany 

Jürgen Hinkelmann

Exactly what Jürgen Hinkelmann had envisioned: No more pushing around of racks, no more sources of error in the rapid cooling processes. A secure cooling process where evenly baked and ready-to-bake dough pieces are delivered to over 50 branches.

Backt mit:
EXPERTS FROM AROUND THE WORLD. WITH A PASSION FOR THE BEST PRODUCTS AND A CONVICTION FOR THERMAL OIL TECHNOLOGY.
The Thermo-Oel Bakers
GUARANTOR FOR QUALITY
GU

CURIOUS?

LET’S GET TO KNOW EACH OTHER!

Become a Thermo-Oel Baker
ICECOOL INTERNATIONAL BV · Bellweg 23 · 6101 XA Echt · Fon 0031-475-417400 · info@ice-cool.eu
part of the Heuft Group of companies