Any user’s needs and desires will find a solution in the wide choice of Inoxtrend models, assuring a tasty, healthy and creative cooking, leaving way to imagination and skill. Our philosophy is based on the cooperation with international top chefs and a very carefully engineered job in R&D. Our in-house dedicated laboratory represents the heart of the company’s creativity and reliability.
Read MoreAny user’s needs and desires will find a solution in the wide choice of Inoxtrend models, assuring a tasty, healthy and creative cooking, leaving way to imagination and skill. Our philosophy is based on the cooperation with international top chefs and a very carefully engineered job in R&D. Our in-house dedicated laboratory represents the heart of the company’s creativity and reliability.
Read MoreAny user’s needs and desires will find a solution in the wide choice of Inoxtrend models, assuring a tasty, healthy and creative cooking, leaving way to imagination and skill. Our philosophy is based on the cooperation with international top chefs and a very carefully engineered job in R&D.
Read MoreAny user’s needs and desires will find a solution in the wide choice of Inoxtrend models, assuring a tasty, healthy and creative cooking, leaving way to imagination and skill. Our philosophy is based on the cooperation with international top chefs and a very carefully engineered job in R&D.
Read MoreAny user’s needs and desires will find a solution in the wide choice of Inoxtrend models, assuring a tasty, healthy and creative cooking, leaving way to imagination and skill. Our philosophy is based on the cooperation with international top chefs and a very carefully engineered job in R&D.
Read More
It cooks faster: Because hot air is blowing directly onto food instead of just surrounding it, food cooks about 25 percent faster in a convection oven.
It cooks more evenly: Regular ovens can have hot spots, depending on where the heating element is, but the fan in a convection oven will circulate the air to help even out the temperature variances
It’s better at browning: Air in a regular oven can become a bit humid, as moisture can’t escape. Convection creates a dry atmosphere that caramelizes the sugars faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist.