Description
Universal structure of guide for CS-04M
You can load baking sheets 600×400 or gastronorm containers GN 1/1 for baking and gastronomy into the baking chamber.
Increased distance between guides
75mm for CS-04M 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, éclairs) 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 100%.
2-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. The CS-04M oven has one motor and one heating element. To achieve efficient energy consumption and safety, the baking chamber is insulated with a layer of thermal insulation.
