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CONVECTION


Suitable for artisanal or small/medium-sized laboratories with particular production flexibility required during the production day

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CYCLOTHERMIC


Particularly suitable for large laboratories, they allow a variety of products to be baked, from biscuits to medium or large-sized bread

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DIRECT GAS


Ideal for laminated and roto-moulded biscuits such as snack cakes, crackers, petit beur etc, which require high temperatures and short cooking times

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HYBRID


The hybrid oven baking system is used by combining two or more different heating systems. The baking flexibility is highlighted in the thermal settings...

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HIGH TEMPERATURE


Suitable for products requiring high temperatures (400 °C) and reduced cooking times (120 sec)

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