Standardization of commercial kitchen equipment
Power/size/function/material/style can be customized
Characteristic
●All stainless steel structure, with no dead corners in the inner hole design, easy to clean.
●360 degree hot air heating, no temperature blind spots, achieving uniform temperature heating across the entire range.
●Temperature detection function, electronic temperature control, more accurate temperature, can ensure the maturity level of food inside and maintain the nutritional value of food.
●Automatic humidity cooling function, achieving fast baking without temperature damage.
●Detachable shelves and baffles for easy cleaning.
1.Convenient operation
The scientifically designed operation panel is convenient to operate, stable and reliable.
2.Two-section handle
The two-section handle prevents accidental steam damage and ensures safety.
3.Heat-reflective glass
Double-layer LOEW glass (heat-reflective glass) is adopted. Reduce heat loss while preventing external burns.
4.High-pressure spray gun
The high-pressure spray gun can clean dirt without water splashing everywhere.
5.Stainless steel fuselage
The rack is made of solid stainless steel, with strong load-bearing capacity, durability, high-temperature resistant baking tray, and is durable and not easy to stick.
6.Back design
The back design is simple and user-friendly, with a drainage outlet and water inlet device all available.
7.Meat needle mode
Insert the meat needle into the center of the food, set the temperature, and when the inside of the food reaches the set temperature, the heating will automatically stop. There is no need to repeatedly check the food to avoid undercooking or overcooking. It is suitable for roasting steaks, whole chickens and whole ducks.
