The pastry module
Expertise and precision
Thanks to its spiked black steel base, this module is used to bake the most demanding, light or delicate pastry products: on a tray, or circled moulds.
Steam may be added as an option if required by your preparations and products: a manual steam vent will effectively dry the baking chamber when necessary.
Black spiked sheet deck for effective unloading of sheets and moulds with a shovel
Exclusive heat distributor on the roof and deck.
Double glazed pastry door, insulated by a layer of air
Standard manual steam vent