It generates steam with the press of a button. The steam is created in a small boiler and distributed into the cooking cavity by a fan. When both forced-air convection and steam are used at the same time, the oven cooks delicate pastries, croissants, crusty rolls and bread. When meat is roasted in this combination mode shrinkage is reduced. This oven also reheats without drying the food.
Smaller units are stackable.
Many operators find the versatility of this piece of equipment important. Being able to do dry cooking, steaming, or a combination in a limited space is appealing. This document is Fact Sheet EES-139, a series of the Florida Energy Extension Service, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. The Florida Energy Extension Service receives funding from the Florida Energy Office, Department of Community Affairs and is operated by the University of Florida's Institute of Food and Agricultural Sciences through the Cooperative Extension Service. The information contained herein is the product of the Florida Energy Extension Service and does not necessarily reflect the views of the Florida Energy Office.