Professional electric ovens for gastronomy are designed to ensure uniform cooking, fast workflow and maximum reliability in restaurant kitchens, gastronomy shops, pastry labs, bakeries and professional food preparation facilities. Made of durable stainless steel, they guarantee hygiene, strength and long-lasting performance.
Available in convection or convection plus direct steam versions, these multifunction ovens support Gastronorm tray formats GN 2/3, GN 1/1 and 600×400 mm grids.
All models feature ventilation, internal lighting, double-glazed door and stainless steel cooking chamber. Some ovens are equipped with advanced features including automatic humidification, cooking chamber vent, hand shower and core probe for precise temperature control.
Suitable for restaurants, gastronomy shops, bakeries, pastry laboratories, canteens, catering and all professional kitchens requiring precision and continuous workflow.
Convection ovens use forced hot air for uniform cooking. Convection plus steam adds direct steam, essential for meats, bakery items, vegetables and preparations requiring controlled humidity.
Depending on the model, the oven supports GN 2/3, GN 1/1 and 600×400 mm trays with capacities ranging from 3 to 10 trays.
The humidifier maintains the correct moisture level in the cooking chamber, improving the quality of bread, pastries, meats and moisture-sensitive dishes.
Yes, the core probe allows precise internal temperature control, ideal for roasting, slow cooking, poultry and delicate preparations.
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