| food industry solutions
Revolutionary professional air fryer. The PATENTED ROTATING BASKET allow you to manage all kind of recipes. You can control rotation phases to get the best cooking results for any kind of frozen pre-cooked product. You can control cooking time for the most crispy result
BT-TL pass-through thermal oil ovens are multi-purpose ovens used by modern midsized and large bakeries for baking a wide range of high-quality bread and bakery products. BT-TL accomplishes the main goal of baking all products (rolls, buns, baguettes, French bread, twists, etc.) directly on the baking plates with a thoroughly baked bottom crust. The dough is proved either on trolleys or in box proofers or using continuous proofers.
The oil deck ovens are designed for baking high homemade quality and porous bread. BT-TS Classic ensures a traditional and cost saving baking performance with a precisely set temperature curve and the best baking characteristics as with classic steam ovens.
The innovative electric fixed deck oven satisfies any requirement of the modern baker since it guarantees an even baking, very low operating costs, simple installation and maintenance, relability and flexibility.
The new oven model meets the functional needs of bakeries, pastry shops, pizzerias, and hot spots alike; the BT-LFM is fast, practical, and easy to use.
Gentle, delicate baking with excellent thrust from the bottom to the top and quick temperature adjustment put this ring-shaped steam tube oven with no masonry parts with firebox and flue gas ducts made of steel that is resistant at high temperatures at the top of the range.
This oven model meets the requirements of today’s users as compactness and flexibility. Ring-shaped steam tube oven with firebox and masonry channels. Loading and unloading can be done with loading peels and racks.
This is a traditional oven par excellence with refractory brick channels and isolating cement casing. Ovens raccommended for backing any kind ok bread.
A practical and compact pellet oven with refractory brick channels as in traditional steam tube ovens.
A practical and compact oven with refractory brick channels as in traditional steam tube ovens. Suitable for bread, pizzas, pastries and cakes.
The well defined and essential lines transform the Basic 2.0 oven from a simple work took to a valuable item to place in your laboratory, as the expression of the correct balance between practicality and functionality.
Rotor Slim 15T is an electric forced convection oven with rotating rack, made up of one single deck. The SLIM series is suitable for baking products on trays or in moulds.
The rotary 8/9/10 trays Slim 9T oven is the ideal solution when only a limited amount of space is available, thanks to an excellent ratio between the baking and floor surface (only 1.2 m).