Hot air with moisture (mixed) 50-270°C on combi version.
Preparation of food combining hot air and controlled humidity.
Products are obtained in no time with important energy saving and are particularly juicy and flavoured, with minimum mass loss. Ideal for stewing and braising, sauces and ragout.
It is also recommended to prepare large meat chunks such as pork shanks and whole turkeys. Due to this cooking technique, staff is no longer required for constant cooking, thus significantly reducing energy consumption.
Convention version with humidifier.