Features

• Provides stable baked products with volume.
• A controlled and accurate temperature control ensures a beautifully colored crust and earlier reaching of the baking temperature in the core.
• Softer dough with a high water percentage possible.
• Low temperature difference between the oil and the temperature in the baking chamber.
• The energy demand can be controlled very precisely by the amount of oil.
• Heat conduction to the core of the product. Maximum distribution of the heat radiation and a very high radiation coefficient.