Combination in the kitchen

Users are increasingly aware of the potential represented by combined ovens. Their versatility, efficiency and economy is obvious. As the whole process of steaming and roasting takes places in a well insulated space, combined steamer-ovens use energy very efficiently. In sophisticated versions, we can adjust the speed of the ventilator in order to use our oven for baking. We can also fit a grill for grilling without fat. Re-heating of refrigerated or frozen products is also one of the functions. Such „cook and chill” systems are important for very large kitchens. Combined steamer-ovens produce better flavours than traditional ovens. In traditional ovens, the loss of volume might be as high as 30 percent. High quality steamer-ovens use substantially less energy than traditional ovens and also prepare food faster, owing to ventilation.. As a result of faster operation, labour cost is reduced. In the combined ovens of Zanussi Professional, space is used so optimally that no energy is wasted. Combined ovens can be highly efficient, provided their capacity is utilised. Though users are increasingly aware of the advantages of combined ovens, these are not always used with maximum expertise. In our interactive showroom to be opened soon, we’ll provide adequate information for customers about optimal use. Maintenance is another key issue. Unfortunately, proper maintenance is often neglected by many users although it is essential to efficient operation. For further information, please contact us: www.vendi.hu