Kitchen Ovens And Convection Ovens


I have worked with many furnaces but if I have to choose best did not hesitate to say the Rational oven. Perhaps check out professor of economics for more information. Naturally we are talking of an outside series of kitchen equipment, also its cost in no doubt most high respect to others, but the quality and options offered by this German machina are immense. In our professional kitchen blog we try to introduce products that are really useful for the Chef despite its cost. There are two versions to gas and electric, but the two have the same characteristics in terms of power and action. You have one of these ovens in kitchen is certainly an advantage, its quality is excellent and its cooking system is all-in-one so that it offers many possibilities to chefs. Cooking the food is consistent, fast and soft at the same time, the machina offers several programs and various technique of cooking that can be combined among themselves. In the latest versions there are also the cooking method night which allows you to Cook several foods at low temperatures during many blocks, the result is perfect, in the case of large meat cooking, a texture to your point.

Rational furnaces also allow work with convection oven or steam, with temperature control to the heart through a catheter, for all those dishes to vacuum. There is also the possibility of combining the steaming with traditional cooking so foods and prepared sticks can be regenerated, this technique involves a gentle cooking at low temperatures during a certain period of time that occurs in the soft retermalitzacio of foods, ensuring + 65 C at the core of hot food and + 3 C at the core of cold foods. The result is a dish at his point perfectly and ready to serve at the table. This technique is very interesting for large amounts of Diners, banquets and buffet. These ovens are present on the market in different sizes and models, according to your needs.

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