Product Description

Universal structure of guides for CS**0M

you can load baking sheets **0x**0 or gastronorm containers GN 1/1 for baking and gastronomy into the baking chamber.

Increased distance between guides

*0 mm for CS**0M models ensures optimal air circulation required for high-quality baking and allows loading more product on each level.

Three adjustable fan speeds

allows baking a full range of delicate pastry products (sponge cake, biscuit, clairs) without compromising quality.

Adjustable damper for moisture extraction from the baking chamber

dual impeller fans ensure maximum water dispersion to fine dust state, allowing the chamber to be saturated with steam up to **0%.

*-in*1 device with full load

Preparation of a wide range of gastronomy dishes and delicate pastry products

The steam convection oven consists of a baking chamber installed in the housing, doors, and control panel. Electro motors and tubular heaters are installed on the rear wall of the steam convection oven. CS**0M oven has three motors and three heating elements. To achieve efficient energy consumption and safety, the baking chamber is insulated with a layer of thermal insulation.