Despite the technological advances achieved in cyclothermic ovens, BONGARD remained convinced of the superiority of steam tube ovens. At that time, all steam tube ovens were equipped with masonry (brick lined) furnaces. The major breakthrough came in 1967, when BONGARD was granted a worldwide patent for a circular steam tube oven with a stainless steel furnace. BONGARD had a succeeded in combining the responsiveness of a cyclothermic oven and the superior baking performance of a steam tube oven. This was the birth of the CERVAP oven.

THE INGENIOUS CERVAP SYSTEM...
The core of this oven is made up of several vertical sections of continuous individual steel tubes. Each section of tubes has a minimum gap space in-between each tube that will ensure uniform heat distribution. This steel tubing is considered to be the highest and strongest grade available. Each tube forms a separate circuit, which is filled with a precisely calculated quantity of water in the lower part of the loop, and then sealed permanently.

The flames and the fumes in the furnace (heat exchanger) heat the tubes that form the loop and cause the water within the tubes to convert to steam, silently, and without any form of mechanical assistance, the steam rises through the tubes according to the basic laws of physics (thermo-siphon). The steam distributed throughout the tubes radiates a smooth uniform heat to the surrounding area of each deck.

Thus duplicating a brick oven environment. The heat is withdrawn when the dough is loaded onto the oven hearth, as the dough absorbs the heat, the steam in the tubes then condenses and the condensation water runs back down to the bottom of the loop, where it is reheated and the cycle repeats endlessly.