Static rack bakery oven TEOREMA ÀNEMOS

convectionpizzabaked goods

The new Teorema Ànemos ventilated pastry oven extends the Zanolli range of professional pastry equipment. Great versatility and compact size make the Teorema Ànemos range of convection ovens perfect for the needs of high-end pastry shops and bakeries. Teorema Ànemos: the soul of cooking The specially designed ventilation system ensures superior and even baking. Ideal for small and medium-scale production, these ovens can bake all kinds of products, from profiteroles to sponge cakes, croissants, tarts, macaroons, small or medium-sized loaves, along with a wide range of international deli bakes. The ventilation system ensures even heat distribution Latest generation control panel Up to 147 different cooking programs Excellent oven also for deli products Components are 100% made in Italy and are recyclable Convection: let your oven breathe The oven works by blowing hot air into the chamber by means of one fan (Teorema Ànemos 6) or two (Teorema Ànemos 10). The even air flow, thanks in part to automatic fan direction reversal, ensures consistent heat distribution, cooking the product evenly in all parts. The convection system reduces cooking time and lowers the required cooking temperature, thus saving energy. Convection oven TEOREMA ANEMOS Zanolli The Ànemos control panel The model with touch panel, self-clean system and core probe offers an infinite number of cooking options. Designed for a production capacity of up to 10 trays, it can be combined with the Teorema Polis static oven. Zanolli’s range of space-saving combi ovens offers unrivalled versatility. Continuous temperature display Digital thermostat Automatic preheating 147 storable programs