Oven

Convotherm Maxx Pro 20.10 Combi Oven The Convotherm Maxx Pro 20.10 Combi Oven offers top-tier performance for commercial kitchens looking to enhance food preparation efficiency. Featuring EasyTouch technology and advanced cooking options, this model is perfect for a wide range of culinary needs, from baking to steaming, roasting, and grilling. Key Features: - EasyTouch Display: A 10" TFT touchs

Convotherm Maxx Pro 20.20 Combi Oven – The Ultimate Professional Solution Overview The Convotherm Maxx Pro 20.20 stands as the pinnacle of professional-grade combi ovens, engineered for high-demand environments. Combining German engineering with cutting-edge technology, the Maxx Pro 20.20 delivers top-tier performance, precision, and efficiency. It's an ideal choice for chefs and kitchen teams th

Hybrid oven A hybrid combination of the Direct Gas Fired oven and the Impingement Oven is desired by some bakeries, to bake their products to full perfection. The Direct Gas Fired concept is usually chosen in the first part of the oven line to bake with more moisture and higher temperature in the first part of the baking profile. The baking belt naturally runs through the entire oven length,

Description and data The versatile and flexible concept of this Direct Gas Fired oven is the right solution for products that require the direct and moist heat transfer inside the baking chamber. This oven concept is specifically chosen for running high temperatures inside the baking chamber. The oven is equipped with multiple zones, and each zone consist of a number of 2m. long section.

The versatile and flexible concept of this impingement/convection oven is the right solution for most products that require the flexibility to adjust and optimise the baking profile and oven settings if and when required. The oven is equipped with multiple zones, and each zone consist of a number of 2m. long section. The baking belt is chosen with respect to the desired baking methode and th

WHAT IS AN IMPINGEMENT OVEN? The principle behind impingement ovens and how they work is relatively simple. The food is surrounded by forced hot air that "impinges" or affects the surface of the food. This air moves at a high speed, breaking through the cooler thermal boundaries of the food product. Convection ovens use fans to generate this air movement. In an impingement oven, jet n