Hot air oven for gastronomy, bistro, etc.

The high temperatures reached in hot-air ovens shorten the cooking time and have a correspondingly positive effect on energy costs and time expenditure. A further economic advantage is the even distribution of heat in the cooking chamber, as this allows baking on several levels at the same time. To counteract excessive moisture loss from the products, many of our models are equipped with a steam function. bakery shop ovens, smaller models for the bakery, are also mostly operated with hot air.