CONVECTION OVENS – HIGH SPEED OVENS – MICROWAVE OVENS – CHARCOAL OVENS
Professional equipment for cooking and rapid heating in commercial kitchens. The range includes convection ovens in different configurations and capacities, proofers for dough preparation, high speed ovens combining multiple heating methods, professional microwave ovens and charcoal ovens. These technologies cover convection baking, dough proofing, rapid preparation and heating of individual portions, as well as cooking over charcoal.
From convection baking to high speed cooking
Convection ovens use forced circulation of hot air and, depending on the specific range, are available in different capacities, tray or rack formats and configurations. Proofers form a separate group, providing suitable conditions for dough proofing before baking.
High speed ovens combine microwave energy with additional heating methods to significantly reduce cooking times. They are particularly suitable for the rapid preparation of individual portions such as sandwiches, panini, pizza, snacks and other dishes, depending on the capabilities of the specific appliance.
Professional microwave ovens form a separate category for rapid heating and defrosting. Individual models differ in power, cavity capacity, controls, programmable functions and construction designed for professional foodservice applications.
Different technologies for different cooking methods
Convection heating uses circulating hot air, high speed ovens combine microwave energy with additional heating methods, and professional microwave ovens use microwave energy for rapid heating and defrosting food.
Charcoal ovens operate on a different principle. Their enclosed cooking chamber combines high temperatures with charcoal to cook meat, fish, vegetables and other ingredients, giving food the characteristic flavour and aroma of charcoal grilling.