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For high output requirements. Perfect for schools cafeterias, staff canteens and high volume event catering.

One of the most versatile items of equipment - dry heat and steam combination can steam, poach, braise, reheat, roast, bake or blanch. Different foods can be cooked at the same time without cross contamination of taste.

Most kitchens can't do without one - dry heat and steam combination can steam, poach, braise, reheat, roast, bake or blanch. Cook from 250 to 2,500 meals using gastronorm containers. Regenerates food safely and in bulk.

Produces large amounts of ice in a short time. Ideal for hotels, bars, restaurants and large events.

The oven comes supplied with two racks and has a double glazed door and fixed side runners.

For production kitchens where rapid cooling and strict temperature control is required. Roll in model allows for easy movement of large quantities.