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NEW PROFESSIONAL BAKING SYSTEMS  

COVEN convection ovens, warm air in forced circulation, are ideal to cook, to grill, to cook “au gratin”, to brace ect. Optimal therefore for meats, fish, vegetables and small pastry. >>

   COVEN broads a range of electric and/or gas ovens, with boiler or direct steam, suitable for many applications in modern kitchens.>>   COVEN proposes a range of electrical and gas ovens suitable to bake dough and puff-pastry products as viennoiserie, cakes and pastry products. . >>
 
 

Thanks to more than 20 years experience, COVEN produces a complete range that includes convection, mixt - convection+steam, bakery ovens and optionals studied for energy saving, reliability and an easy use.
Our experience took us to realise demountable s/s stands with grids holder that can be packed with the frame of the oven.

The range of COVEN is suitable for both small gastronomy lab and industrial kitchen, with gas and electric models:

  •   Convection ovens - the simplest of the range
  •  Mixt ovens - a complete and useful aid in the kitchen, studied to exalt the fantasy of the “chef de cuicine”.
  •   Bakery ovens - a valid aid for restaurant chef that need to bake small pastry. It is reliable and economic alternative in pastry shop laboratory
Coven supplies an useful recipe book which provide information and suggestions as to assiste the user in acquiring a knowledge to use these appliances proposing many international and classic plates.

All COVEN ovens are provided with double tempered glazed door, and are produced in full observation of EEC security rules.

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