| ≥1 piece |
Stainless steel throughout, with seamless joints internally
Convection cycle (max. 300 ºC): ideal for meat to be cooked without humidity and "au gratin" - In conjunction with the half-power function for all kinds of pastry cooking Steam cycle (max. 130 ºC): for products that can be cooked in water - Steam cooking respects the original properties of food and reduces weight loss
Combi cycle (max. 250ºC): ideal for most kinds of cooking- Impressive reduction of cooking times and food shrinkage
Capacity 20 x 2/1GN
Air-o-steam ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe
Fan speeds: full, half speed (for delicate cooking such as for baking cakes) and HOLD (pulse ventilation for baking and low temperature cooking). The "HOLD utility" is also perfect for keeping food warm at the end of the cooking cycle
Low power cycle: for delicate cooking such as for baking cakes
Air-o-clean- 4 different pre-set cycles to clean the cooking cell, according to the actual requirements
Air-o-flow blows fresh air from outside through the bi-functional fan, which pulls the air in from the backside of the oven after it is pre-heated, thus guaranteeing an even cooking process
Single-sensor food probe included
Double thermo-glazed door equipped with drip pans to catch condensate and prevent slippery floor for maximum security and four holding positions allowing easier loading and unloading
Internal halogen lighting
Supplied with 2/1GN trolley rack (63mm pitch) and door shield
Dimensions 1243w x 1107d x 1795h