Cooking & Baking
Professional Ovens
Ventilated for power, Static for precision. Discover our ovens designed specifically for charcuterie makers, caterers, and pastry chefs.
Which technology for your profession?
“Turbo” Ventilated Ovens
Special Charcuterie & High Volume
The power of convection for uniform baking at full load (Pâtés, Hams, Viennoiseries).
- Rear or Ceiling Ventilation
- Integrated damper (steam evacuation)
- Proofer Option (Deck)
“Favori” Ovens GN 2/1
The Robust Standard
The reference static oven. 6mm mild steel deck for exceptional thermal inertia.
- Gas or Electric Version
- Large GN 2/1 format
- Ideal for rotisserie & simmered dishes
Excellence & Universel
Pastry Precision & Proofing
Gentle static heat. Exposed heating elements (Excellence) or under casing (Universel).
- Pastry / Pâté format
- Independent zone control
- Perfect for terrines & proofing
