UNOX DOMENICA model dry heat convection oven.
Compared to the ROBERTA, LISA or ANNA models, the DOMENICA series admits 4 trays 60x40 cm, the usual ones in pastry and bakery (not included).
It has two controls, one to regulate the cooking time (timer) and the other for the temperature (up to 260 ºC).
Ventilated hot air cooking oven (convection type without steam function), but whose unique contribution is its DRY.Plus technology, which removes the humidity from the chamber that arises from cooking food.
High quality machine, made in Italy, very suitable for small production businesses, as it has a compact design and high quality, offering a high volume of production in small spaces. It can also be used for bakery and pastry shops.
Electrical operation.
Thanks to its operation, convection ovens have some advantages:
- Food cooks evenly, so have a tender and juicy finish.
- Allows grilling, the grill, fry, bake, boil and steam prepare your favorite meals.
- They are especially useful for baking, because the hot air circulating inside makes products rise further.
- Food cooks faster than in a conventional oven (25% or 30% less time), thereby saving energy.
- Easier to clean than conventional ovens.
Characteristics
- High resistance steel chamber.
- 75 mm distance between trays.
- Adjustable thermostat from 30ºC to 260ºC, with timer.
- Interior lighting.
- Double tempered glass door, front opening
