Mistral 6 Diagonal Tray – electrical
Electrical convection over for bread making and baking
Mistral 6TTR gas is the most complete in the line and holds 30 years of technique and research on convection and steam overs for bread and fresh, frozen or precooked pasta.
The fan inversion, which has been part of our products for over 20 years, guarantees uniform cooking and a huge energy saving.
Bakeoff's team of engineers and cooks have concentrated the most advanced technology in 6 trays; the room temperature control allows to perform the the most difficult and delicate cooking and the 10 baking stages can push bakers' imagination to a new level.
The ovens perform automatic cleaning, they are modular and can be overlapped; they are flexible to any production need and can be completed with leavening machine and pizza oven.
Download the information about convection and steam oven for bread making and baking from the Mistral line.