CONVECTION OVEN

The oven is particularly suitable for baking of baking pastry products, pies and big or small bread. It is useful for confectioners, restaurants and hotels. Heat distribution on the product is obtained through the forced circulation of heated air, by means of fans. Steam is produced in the oven. At the bottom of the oven there is a device ensuring suitable moisturized condition for yeasted products. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving. Optional stand with wheels is produced for the oven.

Details