Gas Oven

​Characteristics​

• Improved heat penetration by far infrared rays.
• Simultaneous heating with thermal convection by gas combustion and far infrared rays improve heat penetration into products to provide good baking finish.
• Forced combustion mixes air and gas most effectively to remarkably improve thermal efficiency with use of 60% of energy required for the conventional oven, resulting in remarkable reduction of fuel cost. (in-Company Comparison)
  Perfect safety design.
• The upper and lower burners are always checked and incorporate double or triple safety devices.
• A full-scaled Oven for French Bread is also available.
• Equipped with a steam generator.
• The oven bed employs MIOREX to realize baking with high heat retaining property.
• It is a unit system which allows partial baking. Available are abundant types with pans Inserting capacity ranging from 2 pans to 24 pans.
• Ovens for sponge cakes are also available,　Voluminous baking with better heat penetration.