New generation, high performance rotary convection oven. Suitable for baking bread and pastries; especially suitable for delicate products thanks to the significant low speed air flow through the baking chamber.

Fully stainless steel construction on the inside, heat exchanger located at the top of the chamber and ventilation with two impellers for high thermal efficiency.

Extremely compact oven dimensions and possibility to group several ovens together as maintenance is carried out from the front of the oven.

Powerful and effective steamer with three water inlets, positioned in mid-air flow to ensure continuous steam production even at short intervals. All the components are easily removable from the inside for cleaning or quick replacement.

AISI 304 steel front panel for maximum life. Insulation with three layers of rock wool and stainless steel panelling.

Bottom platform with ball coupling as standard, trolleys with top coupling on request. Automatic steam discharge valve as standard.

On request the oven can be fitted with flue gas vent at the rear rather than at the top.

Optional “Touch” controls with 7” colours LCD and capacitive touch screen offering the possibility to enter baking programs and automatic ignition times; on request, fan operation can be modulated and programmed by inverter.