Baking
The Spako oven is unique in that one can exchange the internal air. The benefit of this is that
moisture can be extracted at lower temperatures, allowing your product to bake to a beautiful
golden brown. The slow temperature build-up ensures optimum penetration of the heat to the core,
thus guaranteeing a good shelf life and low weight loss. Because virtually all the heat can be
absorbed by the product, here too energy consumption is amazingly low.
Cooking and steaming
The steamer version makes standard use of a water injection system. Depending on your production,
it might be advisable to choose a low -pressure steam generator. This produces high humidity
whereby the cooking of potatoes, vegetables etc is improved.
Thanks to the versatile control system any number of combinations of moisture and hot air can be
selected. This enables the use of all manner of processing programmes, such as steaming at low
or high temperature, recycling and cook and hold.
Available with capacities of 7, 10 and 20 (with carrier) levels.
