Convection oven for pastry/bakery/cooking TURBOFAN
1,483 €
The professional pastry/bakery convection oven is designed to meet the demands of intensive work — baking, regenerating, proving and toasting dough and pastry. Reliable and efficient, this appliance is essential for any kitchen producing bread, pastries, baked goods and desserts.
Main advantages
- Even baking – temperature and air circulation control
- Modern control and programming – digital panels, automatic modes, steam and humidity settings
- Proving/relaxation function — maintaining a set temperature and humidity for the dough
- Self-cleaning / cleaning programs — facilitate maintenance and increase the life of the device
- Stainless steel construction — corrosion resistant, easy to maintain
- Flexible use — suitable for bread, pastries, cakes, confectionery, snacks
Description
The pastry/bakery convection oven is a key appliance for production and commercial kitchens that deal with pastry and confectionery products. It combines functions such as hot air, steam and humidity control, to provide optimal conditions for baking, regeneration and rising.
Using a digital control panel, you can set programs for a variety of products—from bread and baguettes to delicate pastries—and achieve consistent results every time you run it. Some models offer automatic self-washing programs, which reduce the time required for cleaning.
The body is usually made of stainless steel, which guarantees durability and easy maintenance. The devices are designed to work under high load - for example in pastry shops, bakeries, hotels, school and hospital kitchens.
