The Electric Convection Oven for pastry and bread is compact and extremely versatile. The Teorema Anemos convection ovens are designed to meet the requirements of the most demanding pastry and bread laboratories. Ideal for small to medium-scale productions, the Teorema Anemos line can perfectly cook a wide variety of products, including puff pastry, sponge cake, croissants, tarts, macarons, different types of bread, and many more international specialties.
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