Continuous convection and steam combination ovens work by combining convection and steam heat. Convection heat is transferred through the circulating air inside the oven, while steam heat directly heats the food. This combination of heat methods can ensure that the food is heated evenly throughout and retain its nutrients.
Continuous convection and steam combination ovens are typically used in commercial kitchens of large restaurants, hotels, and food processing plants. They can be used to bake a variety of baked goods, such as bread, pastries, pizza, etc.; cook meats, fish, vegetables, etc.; steam seafood, beans, vegetables, etc.; and defrost frozen foods.
Continuous convection and steam combination ovens have the following advantages:
Versatility: Can be used to bake, cook, steam, and thaw a variety of foods.
Even baking results: The combination of convection and steam heat can ensure that the food is heated evenly throughout.
Delicious taste: Steam can help food retain moisture and nutrients, resulting in a more delicious taste.
Continuous convection and steam combination ovens are a powerful commercial oven that can meet the needs of a variety of commercial kitchens.
Website: bresso-oven.com
