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Convections OvensTurbofan convection oven systems offer portability to suit any application, an expandable platform with a wider range of oven footprints, increased tray loading capacity and smart door design for safety. Coupled with the 30 Series’ matching prover and holding cabinet, Turbofan offers more features within its DNA.
The research and development stage of the series was crucial to the ongoing success of Turbofan. We have listened intently to our customers over the years in order to understand their various operating environments and changing needs. We have observed various customer groups such as cafes, convenience stores, chain bakeries and service stations in real life situations, our aim being to make cooking and baking inherently easier for them. The resulting new ideas have been applied to our already outstanding range of ovens and re-born as an expanded series of Turbofan convection ovens.
Turbofan convection ovens are of durable construction and ingenious design. Be it chocolate cake or prime rib, you can rely on quality componentry and features to deliver results that are effortless, flawless and, most importantly, consistent.
BakingWe've raised the benchmark in performance once again. Turbofan convection oven time after time and its testament to the high volume airflow performance, which is produced by bi-directional fan systems, larger fans and higher power fan motors. This approach enhances the evenness of cooking within the chamber and across the tray, baking evenly all day, every day.
The new range also provides a broader range of increased tray spacing and loading capacities, especially the 20 Series. This is ideally suited to situations where the bakery is responsible for convenience products. All Turbofan ovens are available in both American and Euronorm pan sizes and the Turbofan 32 Series of commercial ovens offer companion proofer/ holding cabinets in eight, ten or twelve tray capacity.
In addition to scratch baking these commercial ovens are ideal for bake-off use, such as frozen dough, pre-proofed frozen dough and par bake products.
Roasting and CookingTurbofan convection ovens are perfect for food service applications such as roasting beef, chicken, lamb and pork, and cooking a range of meals including meat loaf, pies, potato bakes, braised steak and casseroles.
The fan system of the convection oven range has been upgraded, with greater power delivering increased air volume and distribution of heat within the oven cavity.
Even more appealing to chefs and bakers is the user-friendliness of the equipment. They’re lined with porcelain enamel, an impervious interior oven surface that’s extremely easy to clean.
The definitive Turbofan convection oven
Vitreous enamel oven interiors
Precision digital controls
It all stacks up
Advantages of a Combi OvenOur Turbofan Combi Oven 40 Series are a favourite with chefs. Combi steamer ovens allow for greater precision in the cooking process controlling both the humidity and the temperature.
You can cook food at lower temps and get better cooking results which include retaining flavour and nutrients. Lower temps also allow for less product shrinkage which can save money on food bills. Combi ovens have regeneration capacity meaning you can prepare food during the week for weekend shifts, which can save you money on weekend wages with their higher hourly rates. Cook and Hold allows you to safely cook food overnight so it is ready for when staff arrive in the morning.
Improved Product ResultsRoasts: more usable product, that is moist, tender and flavoursome
BBQ Chickens: retain their size and are more appealing
Cakes: rise more evenly during the cooking process with higher moisture content
Pastries: become lighter crispier fluffier
Steaming: produce steamed vegetables without product degradation and loss of nutrients
Poaching: cooking perfectly poached fish or delicate desserts every time