Intenso steam

A new type of steam that shows off its special advantages especially when baking tin sets or trays with tight loading: intenso steam.

Scientific background: in the case of very tight loading, a block of cold air can form between the narrow gaps of the tins or trays, which, using conventional means, can only be broken up slowly – even with an intensive steam application, which naturally reduces condensation in this area and can therefore lead to uneven products.

This is where the Intenso steam with multiple bursts of steam and a few timed pulses for circulation provides an effective solution. Even with tight loading, the steam is distributed homogeneously and evenly throughout the baking chamber.