As an industrial baker, you know the importance of maintaining your bakery equipment. The more you care for your equipment, the longer you will be able to use it; it is the same principle as with your car.

Our dividing oils lubricate the sliding parts of your machine, they help maintaining vacuum and protect the metal parts against wear. Our lubricants can also prolonge the lifetime of your dough divider. Our slicing oils decrease the friction between the bread and the knives of the slicing machine.

Our OVAM products are made of vegetable oils, making it safe for use in food environments. By choosing the right OVAM product you will ensure production efficiency and consistent product quality to the benefit of both the bakery plant and consumers.


OVAM - jerrycan barrel IBC


The benefits of OVAM.

  1. Extends the lifespan of your equipment by reducing friction and wear.

  2. Improves the performance of your equipment by reducing downtime and increasing efficiency. 

  3. Is made from vegetable ingredients and is therefore safe for use in food production environments. 


want to know more?

Using OVAM in dough dividing machines.

As a leading supplier of lubricants and release agents for bakery plants, Zeelandia knows the importance of maintaining reliable equipment to achieve maximum operational efficiency. The role of OVAM products is to lubricate the sliding parts, keep the dividing chamber under vacuum and protect the metal parts against wear. This significantly prolongs the lifetime of the dough divider and ensures consistent product quality.

However, over time, the gap width of the knife found in a dough divider will increase, impacting the accuracy of the dough weight. When this happens, one of the solutions is to use a thicker lubricant, which will help get back the vacuum. OVAM offers a range of dividing oil products to provide excellent stability towards oxidation and a range of different viscosities to suit various dough dividers and applications.

Using OVAM in slicing machines.

OVAM can be applied directly to the moving parts of the slicing machine, this will help to reduce friction and wear, and extend the lifespan of the machine. OVAM allows for optimal cutting of bread of varying consistencies, whether softer or firmer. The blades glide more smoothly through the bread, which also ensures that the bread's original shape remains intact. 

Related products.

CARLEX. Release agents.

CARLEX depanning oils are specifically formulated to provide a thin, uniform coating that prevents baked goods from sticking to baking surfaces. CARLEX can be used in many baking applications, such as bread, pastry, and cake production.

CARLO. Release agents.

CARLO is a perfect solution to improve your bakery plant's production efficiency, reduce costs, and minimize waste. It offers a wide range of benefits, including improved product quality and reduced environmental impact. 

Be inspired.

Organic products

For a product to be called "organic", its production must comply with legal rules (legislation and supervision). Compliance with these rules is monitored by competent national authorities. 

Our in-house Sensory Panel.

Behind the scenes at Zeelandia, a silent but powerful force propels our journey toward excellence – our in-house sensory panel. Keep reading to learn more about how Zeelandia's sensory panel can benefit your business!

Enhancing trust with our regulatory expertise.

Our expert team has extensive knowledge and experience in navigating the complex regulatory landscape, ensuring that our products align with regulations relevant to the region of sale. 

Better-for-you bread market insights

As consumers take an increasingly proactive approach to wellness and focus on prevention over cure, there is a growing interest in better-for-you products with a positive impact on health. Bakery brands promoting the use of ingredients that are guilt-free yet indulging reduce price sensitivity amongst consumers.

Market insights for sourdough products

Consumers are seeking out fermented and sourdough bakery products more and more for their perceived digestive and immune system benefits. This subsection of the market is expected to grow by at least 6%. We are meeting this demand by developing our sourdough technology for the industrial market.

Release agents magic circle.

Every baker wants to have perfectly released products, it not only sells better, but it also prevents you from food waste. For obtaining the best result, you need to find a balance between all the elements.



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