Commercial oven AIRCUISEUR

for bakeryelectricconvection

Convection ovens for dry cooking. We believe that electro-mechanical technology is the most economical and reliable in the long term, CAPIC has designed its ovens for easy maintenance. In addition to unparalleled cooking performances and ease of use! The combi oven to do everything Dry cooking, steam cooking, mixed cooking, reheating, … a multifunction oven, easy to use and maintain for multiple applications and for an easier and healthier cuisine! The AIRCUISEUR allows an homogeneous cooking and thanks to it, you will be able to cook several dishes simultaneously without a mixture of smells and tastes. Main Features Hot air: for maximum cooking at 270 ° C. Cooling by: forced ventilation, With an open door. Steam: for cooking with humidity up to 100 ° C. Combi: Simultaneously, hot air and steam up to 180 ° C. Low temperature: for delicate cooking, sous-vide and thawing at a temperature of 85 ° C. Regeneration: humidity and temperature to regenerate at 120 ° C. Visualization of the data: to know at any time the ambient temperature and to inform the set temperature. Setting the timer: for cooking time 0 to 110 minutes. Humidity control: (hygrometry) to obtain the desired moisture content for the steam and mixed cycles.