Professional convection ovens for efficient and accurate food preparation.
Convection ovens or steam convection ovens combine the circulation of hot air and the use of steam. They enable cooking, baking, stewing, regeneration and other food preparation processes in restaurants, hotels, canteens, bakeries and other professional kitchens.
Precise control of temperature and humidity ensures uniform preparation and repeatable results. Various sizes, capacities and management methods allow the selection of a suitable convection oven according to the number of meals, the type of food and the needs of the kitchen staff.
Additional information
Professional convection ovens allow you to prepare food with hot air, steam or a combination of both methods. Controlling the temperature, time and amount of moisture allows the process to be adapted to different foods and helps preserve their juiciness, taste and structure.
Modern user interfaces allow manual setting of parameters, saving of recipes and use of automatic programs. Individual steam convection ovens include a multi-point core temperature probe, automatic humidity control, remote control and other advanced features.
Built-in cleaning programs facilitate maintenance and ensure adequate hygienic conditions. Capacity, method of steam generation, number of programs, cleaning system and accessories depend on the selected model.
