About us

Our company was founded in 1991 as R&T Machine and Other Industrial Trade and Service Ltd. (Gékerszolg Ltd.), the founder and creator of the furnaces we manufacture is id. Gyula Reinhardt, who developed the machine in the 1980s. In the meantime, many improvements have been made, and as a result, we offer our customers a reliable, economical oven that meets the needs of confectioners. We have many satisfied customers all over the country and it is important to us to maintain good relations with all our partners. Since 2006, our company name has been changed to Reinhardt 91 Kft. and our image has been renewed.

Our story

In the late 1980s, a renowned confectioner approached the founder of our company, Gyula Reinhardt, with a request for a baking oven that would fit in a small space, bake evenly, save energy and be visible without opening the door. With these considerations in mind, Mr Reinhardt designed the oven. With space-saving in mind, the machine’s footprint of 1 m2 is one of its key advantages to date.

Why choose the Reinhardt oven…

The quality of an oven is largely determined by its efficiency, i.e. the extent to which it can use energy. For good efficiency and economical operation, a heat storage unit is required, with which the right amount of heat can be provided by intermittent heating. This means that the furnace does not have to be heated continuously, but the heat already produced can be used continuously. Gas consumption can thus be drastically reduced. The heat exchanger developed for the Reinhardt furnace enables optimum operation, with an average consumption of about one and a half cubic metres of natural gas per hour, while baking 10 pléh (3.2 m2) of goods at a time. This is a very favourable value in terms of productivity. However, consumption is only one of the cost-reducing factors, the other is the time saved by being able to bake larger quantities of goods (more than 3 m2 ) at a time. This is particularly noticeable, for example, in the run-up to Christmas, when production is at a fever pitch.

The next key point is how evenly the oven can bake. This in itself is a critical criterion for an industrial oven, but it is even more important if you want to maintain the same quality for large quantities of goods. The uniformity of baking is ensured by the one-way air flow and the rotation of the rack holding the trays, and the baking process can be monitored through the glass window in the oven door.

The Reinhardt oven was designed from the outset with the needs of the baker in mind, but over the past 20 years there have been many unresolved issues that have required improvements. We have therefore made continuous improvements to the machine, replacing critical parts and technical solutions that could have been sources of failure. As a result, the machine now has renewed electronics, professional controls, a more reliable heating system and a Western European look.