CALDOBAKE Electric Bakery Convection Ovens

CALDOBAKE Electric Bakery Convection Ovens

CALDOBAKE Electric Bakery Convection Ovens

AIR.PLUS
UNIFORM BAKING
WITHOUT COMPROMISE
Air is the medium for the heat transmission and
thereafter the means to bake products.
The performance of air flow is fundamental to obtain
uniformity of baking in all the points of the single tray
and in all the trays. For this reason the air flow inside
the chamber plays a leading role in the design of all
SPIDOCOOK CALDOBAKE ovens.
The AIR.Plus technology has been designed by
SPIDOCOOK to obtain perfect distribution of the air
and heat inside the baking chamber. At the end of the
baking, thanks to the AIR.Plus technology, foods have a
uniform external color and their consistency will remain
intact for several hours.

DRY.PLUS
TEXTURE AND SHAPE
CRUNCHY OUTSIDE, SOFT INSIDE
The presence of humidity during the last
phases of the baking of leavened products can
compromise the achievement of the desired
result. DRY.Plus technology allows the rapid
extraction of the humidity from the baking
chamber released by the food.
DRY.Plus technology ensures the texture of the
baked products, allowing to obtain a dry and
well structured internal structure and a crisp
and crumbly external surface.

PROTEK.SAFE™
SAFETY AND EFFICIENCY
Protek.SAFE™ technology is a part of the NON.STOP
EFFORTS program at SPIDOCOOK to reduce to a
minimum the environmental impact of the ovens and the
baking process that within them are made.
Protek.SAFE™ technology eliminates any unneeded
energy loss to optimize the use of energy and to
contribute to the environmental compatibility of the
baking process performed in the CALDOBAKE ovens.
The unique design of the oven, the double glass door
and the high isolation of the baking chamber ensure a
minimum heat loss, an always perfect baking temperature
and cold external surfaces for a safer and more efficient
working environment.

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