Primax Electric Convection and Steam Ovens for Gastronomy and Pastry

External Dimensions (WxDxH): 860x835x890 mm Capacity: 7 Τrays 400x600 mm (80 mm vertical distance between grids) Standard equipment: 2 Τrays 400x600 mm The reliable quality is the key to success

The automatic washing supplied allows selecting the washing at the end of the work with just a touch: the oven will be clean and ready for a new working day in the kitchen.

300 AUTOMATIC cooking programs for claily service, for long cooking times to manage at different times from service (night cooking) and for SOUS-VIDE cooking at low temperature. DAY function for thw quick regeneration dishes.

New burner and high efficiency patented exchanger guarantee superb heating speed, low thermal inertia with very high efficiency. Patented ventilation system with air recirculation and 6 rotation speeds with combined power, for maximum cooking consistency thanks to the constant ΔT between the air and the product being cooked. Steam use patented system, with twin direct and indirect generators, used separately or together, to guarantee the correct steam every time you cook, as well as maxim

Automatic cooking programs and possibility of storing over 300 programs. 3 cooking methods: CONVECTION – STEAM - MIXED. Cooking at Δt° and with core probe. 4 cooking phases for each recipe. Manual cooking function. Double ventilation speed and automatic reversal of the fan sense of rotation. Humidity control.