Select Page

Convection oven

It pulls in cool air and pushes out damp air created both by the water injected in the cavity and by the humidity contained in the food you are baking.

In this way you force the creation of a dry enviroment and the drying of the food.

The Venturi system is particularly suggested to bake bakery products (bread and pastry) especially in they are frozen because it dries the internal structure of the food that results crispier, more crumbly and more tasty.

Click here to download the catalog

Click here to download the technical sheet

Convection oven