The instant creation of humidity in the cooking chamber, starting from a temperature of 48°C up to 260°C, is the work of STEAM.Plus technology and it helps to get the best results from the products being cooked.
STEAM.Plus technology is used in the ChefLux, BakerLux, LineMiss and LineMicro ovens.

How does it work?

 
The instant creation of humidity in the cooking chamber, starting from a temperature of 48°C up to 260°C, is the work of STEAM.Plus technology.
 
 
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In gastronomy the use of humidity allows a healthy and light cooking result, maintaining intense colours, intact structures and unchanged flavours. The introduction of humidity during the cooking process allows a rapid transfer of the heat to the food, thereby reducing the cooking times and any loss in weight.

What is it?

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In bakery and patisserie, the use of steam in the first few minutes of the baking process helps the correct development of the internal structure of the products. The quantity of humidity introduced during the cooking process can make the difference on the final result of the product and the cooking time.

 

Instant humidity.

Intact flavours.

 

The ovens that use this technology

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