ELECTRIC COMBI OVEN, DIRECT STEAM, ELECTROMECHANICAL CONTROL, 6XGN1/1
TRAYS OR 6X(600X400)MM TRAYS
Our range of Commercial Combination Ovens is suitable for restaurant kitchens, bakeries, confectionery, patisserie and pastry shops. The heavy duty professional Electric Combi Ovens also known as Combi Steamers or Combination Ovens are the baker's favourite equipment, and perfect for baking in the professional kitchen.
99 programs with 4 automatic cooking steps | Temperature range: 50 ÷275 °C in
convection mode, 60 ÷ 250 °C in combi mode, 60 ÷ 120 °C in steam mode | 1/2
Speed fan | 10 programmable levels of humidity | Power reduction cycle | Stored
cooking recipes | Recipes book included | Rapid moisture evacuation
(programmable) | Automatic reversal of fan rotation | Internal lighting | USB
connection | Double glass door (the glass can be opened separately) | Joint
assembling gasket on the front of the oven | AISI304 cooking chamber | Self
diagnostic | Under door moisture collecting tray.
Pair of 70 mm spaced side runners.
SIMPLICITY AND FLEXIBILITY IN ONE SINGLE OVEN
All the functions of a combi oven with direct steam, with the
flexibility of a double housing for gastronomy trays GN1/1 and pastry trays
The special grid-support structure is designed for accepting both trays,
without the need to insert different supports into the cooking chamber. In this
way, an oven designed for gastronomy needs becomes an effective tool for the
pastry. Thanks to the speed-reduction function of the fan and to the special
structure of the deflector, the ventilation into the chamber is uniform and
delicate, even suitable for cooking light products like profiteroles, wafers or
TecnoDual is also an oven able to keep the set temperature stable
without touching extreme heating peaks, regardless of the products put into the
cooking chamber, with stunning final results for foods generally sensitive to
temperature changes. The precision in the steam management, which is typical of
the gastronomy ovens, guarantees a great final result for spoon-desserts like
crème brulèe and crème caramel. In this case, there’s nood to use additional
TecnoDual is also a valid tool for bakery: bread, brioche and focaccia
rise and they keep the leavening process thanks to the humidity control and the
vent, which can be opened for a quick steam evacuation.