The new Air-O-Convect ovens from Electrolux aim to provide the benefits of higher-class oven in a cost-effective format.
They allow chefs to par-steam, poach, stew, braise, roast, bake and broil using the 11-setting automatic humidifier.
Control panel options add double-step cooking (high humidity for even cooking and high temperature for crispiness); manual water injection; rapid cooling; hold, for baking and slow cooking; and exhaust valve control, for extra-crisp, to the chef's bag of tricks.
The stainless-steel ovens with double glass doors use highly-efficient heat exchangers and low-emission gas-blown burners.
Other facilities include food probes, four auto-cleaning cycles and semi-automatic cleaning options.
There are five gas and five electric models in a range of sizes - from a 6 x 1/1 gastronorm model with a 30kg capacity, for producing up to 60 meals a day, to a 20 x 2/1 gastronorm oven with a 180kg, 300-meal-a-day capacity.
The wide range of accessories includes tray racks and trolleys, griddles, frying pans, baking trays and cupboard bases.
To buy it, call 0121-220 2800