Description
The combination of TEOREMA ÀNEMOS and TEOREMA POLIS is the perfect synthesis of quality, versatility, and productivity. You can choose the best cooking method for the best results thanks to a ventilated chamber stacked with one or two static deck modules, for an excellent balance between quantity of production and quality of cooking. The TEOREMA ÀNEMOS convection ovens are versatile and compact. It satisfies all the needs of high-end pastry and bakery kitchens. Ideal for small and medium-sized production, it lends itself to cooking any type of product, from profiteroles to sponge cake, croissants, tarts, macaroons, small or medium-sized bread, and multiple expressions of international gastronomy. Cooking takes place through a heated air flow blown into the chamber through automatic reversing fans which allows constant heat distribution and even cooking.
