Characteristics:

- Forced closed air circulation inside oven

- Air heated up to 250˚C

- Controlled change of heated air humidity. This ensures the products are not overly dried

- Fully automatic control of the technological processes

- Electric and pneumatic systems for controlling executive devices

- The chamber is designed to be loaded using roast meat and giblets

carts with the following maximum dimensions: 1000 x 1000 x 2000 (mm)

- Even baking is ensured by constant rotation of carts inside the oven in the direction opposite to the air movement

- Inspection window in the door and internal lighting inside the oven allows visual control of the technological process by the personnel.