Rotary convection ovens are used in pastry shops, restaurants, hotels and bakeries in the production of products such as cakes, pies and bread. The fans in the oven circulate the hot air in the oven and ensure an even temperature.

In the lower part of the oven there is a fermentation area, which ensures high quality of the products to be fermented at ideal temperature and humidity conditions.

Because it is smaller and more aesthetically pleasing than rotary ovens, it is widely preferred in businesses that cater to the end user.

The Sabrinox rotary convection oven provides homogeneous heat distribution thanks to the fans that rotate in both directions. Thanks to its high steam production, it allows cooking products with steam at the desired level. High quality insulating materials are used to reduce energy loss and reduce fuel consumption.

Sabrinox rotary convection oven, which can be used for the production of a wide range of products, uses electricity as an energy source. It is made entirely of stainless steel and has 10 baking trays with dimensions 40*60 cm.

In the lower part of the oven there is a fermentation area where the temperature and humidity can be regulated. This ensures that the products to be fermented are fermented in ideal conditions.

There is a large tempered glass viewing window and interior lights on the front of the oven and proofing chamber. This makes it possible to monitor the state of the product without losing energy during the process.

Thanks to their aesthetic appearance and compact dimensions, Sabrinox convection ovens are ideal for small, medium and large companies.

It is recommended to soften the water used for steam generation in the convection oven. The use of softened water ensures that the disturbances caused by lime are reduced.