POSTED: 5/14/2010
Troy, Ohio , May 22, 2010 // Baxter Bakery’s new hybrid convection oven combines the best features
of their rotating rack oven and a traditional convection oven in a
small footprint. The advanced airflow system makes it effortless to
evenly bake a wide variety of items, including casseroles, breads and
signature dishes, all with the benefit of convection steam.
Additionally, the oven’s single-load door is graced with a large
viewing window reminiscent of a hearth oven that is ideal for front of
house exhibition baking and cooking that enables customers to watch
items created from scratch.