• Improved heat penetration by far infrared rays.

  • Simultaneous heating with thermal convection by gas combustion and far infrared rays improve heat penetration into products to provide good baking finish.

  • Forced combustion mixes air and gas most effectively to remarkably improve thermal efficiency with use of 60% of energy required for the conventional oven, resulting in remarkable reduction of fuel cost. (in-Company Comparison)

  • Perfect safety design.

  • The upper and lower burners are always checked and incorporate double or triple safety devices.

  • A full-scaled Oven for French Bread is also available.

  • Equipped with a steam generator.

  • The oven bed employs MIOREX to realize baking with high heat retaining property.

  • It is a unit system which allows partial baking. Available are abundant types with pans Inserting capacity ranging from 2 pans to 24 pans.

  • Ovens for sponge cakes are also available, Voluminous baking with better heat penetration.