• Max pan size: Max pan size: Up to 4 single racks (18”x26”), 2 Double racks (18”x26”) Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size:
    Max pan size: Up to 4 single racks (18”x26”), 2 Double racks (18”x26”) Available in gas/oil heated models
    Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 2 single racks (18”x26”) or 1 double rack (20”x30”) Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 2 single racks (18”x26”) or 1 double rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 1 single rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 1 single rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Baking quality > Superb artisan quality of the baked product with porus natural clay hearth stones > 3 zone heat regulation making it easy to adjust the baking profile of the oven and get even bakes > Temperature range up to 752° F for flatbread Sanitary > Corrosion resistant steam system.
  • Max pan size: 1 single rack (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > The HVS (High Volume Steam) system ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 1 single rack (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > New light weight RHVS (Round High Volume Steam) system easy to clean and ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 8 pcs 18"x26" Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > New light weight RHVS (Round High Volume Steam) system easy to clean and ensuring:
    • Excellent texture
    • Excellent crust
  • Max pan size: 8 pcs (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:
    • Even bake
    • Perfectly even colored products
    • Minimized weight loss
    • Maximized bread volume
    > New light weight RHVS (Round High Volume Steam) system easy to clean and ensuring:
    • Excellent texture
    • Excellent crust