The climate control is engineered to reduce considerably the operating costs and maximise the cooking performances.
Furthermore, the SCS technology and the humidity forced extraction from the chamber will ensure a total and precise control of the cooking process, in an initiative and automatic way. With YESOVENS, technology is not anymore what will limit your achievements.
Dry air convention
The cooking takes place in a dry chamber where humidity is forcibly and fast removed, ideal for high-temperature preparations or to create the optimal conditions to grill, gratin, fry, brown.
Essential for drying.
The cooking takes place in a dry chamber where humidity is added.
The combination of these 2 elements empowers the thermal transfer, which takes place faster.
It is additionally perfect to avoid weight losses and to preserve the organoleptic features, it will rise the final result of the cooking itself.
It is suggested for meat, fish and also the doughs or frozen products.
Cooking takes place in a steam-saturated chamber where traditional boiling cooking conditions are reproduced, protecting at the same time the loss of nutrients.