Oven
Category / Oven
Convection Oven Systems
The new series of convection ovens offers convenient ease of use, allowing frozen and baked goods like patisseries, croissants, danish pastries and savouries to be baked fresh daily with consistency and quality.
The new range also provides a broader range of increased tray spacing and loading capacities, especially the 20 Series. This is ideally suited to situations where the bakery is responsible for convenience products.
All Turbofan ovens are available in both American and Euronorm pan sizes and the Turbofan 32 oven offers companion prover/holding cabinets in eight or twelve tray capacity. In addition to scratch baking, these ovens are ideal for bake-off use, such as frozen doughs, pre-proofed frozen doughs and par bake products.
MIWE Condo
The all-rounder.
The MIWE condo makes baking in a large industrial scale simple with the broadest variety of baking products, all in a small form-factor.
It is not surprising then that this oven is valued all over the world in bakeries, branch stores, patisserie, hotels, gastronomy, in catering, or as a mobile baking oven for events. With its modular construction and the numerous available size variants, it adapts perfectly to all respective capacity needs, making it an all-rounder in every way.
Commercial Microwave Oven
The Menumaster line of heavy-duty compact ovens offer powerful heating performance in a space-saving design. Durable and stackable, this oven is ideal for hard-use, high-volume operations. The unique method of energy distribution provides superior even-heating, so your customers can notice your exceptional food.
SelfCookingCenter® 5 Senses
• Cooking appliance for automatically cooking (Automatic mode) meat, poultry, fish, side dishes/vegetables, egg dishes/desserts, bakery products and for automatic finishing®. With an intelligent system for optimising mixed loads in production and in à la carte service as well as a fully automatic cleaning and care system.
• Hot-air steamer (combi-steamer mode) conforming to DIN 18866 for most of the cooking methods used in commercial kitchens
