Convection ovens are particulary suitable for baking small volume cake, pastry, sandwich and bread production at patisseries, restaurants, hotels, and bakeries.
Control panel is produced as touch screen or manual turning type.
Hot air circulation is provided by inner fans (one fan for 4 or 5 trays oven, and double fans for 8 trays oven), and spread all over the baking area to provide a homogenous environment.
The water is directly sprayed on the fans so it is easy and quick to supply demanded vapour inside the oven.
The adjustable air flow channels provides the balance in upper and lower trays.
There are 4 or 5 trays and 8 trays capacity ovens available.
The 4 and 5 trays model only operates by electric. The 8 trays model operates with gas or electric.
The hood of the oven is a standard on the machine and no extra cost opposite of competitors.
Electrical or gas energy types (Except 4 and 5 trays models)
Touch screen or manual turning type control panel
Fermentation room or stainless steel table at the bottom of the oven