Description
The TEOREMA ÀNEMOS convection combi oven series 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 made 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 even airflow, thanks in part to automatic fan direction reversal which allows constant heat distribution, cooking the product evenly in all parts. Convection enables reduced cooking times and lower cooking temperatures, with consequent energy savings. Available in two configurations, touch screen and electromechanical. The touch screen features a core probe that allows you to set and control the temperature at the very core of the product and also comes standard with a self-cleaning function
