Highly-successful rotary convection oven, excellent value for money. Suitable for baking bread and pastries, built with the trolley coupled at the top for perfect floor cleaning, or as an option with platform at the bottom for coupling the trolley to simplify loading and unloading.

Fully stainless steel construction on the inside, heat exchanger located behind the large baking chamber to create high thermal inertia and accelerate the early stages of baking. Compact oven dimensions and possibility to group several ovens together with the reverse-construction option.

Powerful and effective steamer with three water inlets, positioned between the heat exchanger and the baking chamber; its considerable mass ensures very high steam production. All the components are easily removable from the inside for cleaning or quick replacement.

AISI 304 steel front panel to guarantee maximum life. Rock wool insulation and stainless steel panelling.

Handle fixed in two points with simple and reliable operation, manual steam discharge valve and door with double glass for greater safety and insulation.

Powerful exhaust hood with the possibility of inserting an adjustable grille to significantly increase the drying capacity for all twice-baked products.

Optional LCD control with black-and-white graphic display and possibility to enter baking programs and automatic ignition/start-up times; on request, fan operation can be modulated and programmed by inverter.

Part of the heat exchanger and ventilation system, highlighting the intersection of the hot air from the burner that flows upwards, with the “cooler” air for baking that flows downwards. This intersection guarantees low energy consumption and long heat exchanger life.

Optional LCD control panel with baking programs, automatic ignition/start-up and fan speed control by inverter on request.