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Low temperature ovens

Low temperature ovens represent a real revolution in the world of modern gastronomy. These tools allow chefs to cook foods at much lower temperatures than traditional methods. This process, known as low-temperature cooking or sous-vide, allows the organoleptic properties of food to be kept intact, guaranteeing unparalleled softness and succulence.

Investing in a professional low-temperature oven can significantly raise the bar for a restaurant or catering service, allowing chefs to explore new culinary techniques and offer customers sophisticated, high-quality dishes.

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