DRY.Maxi™
Cooking in the absence of humidity. The enhancement of flavor.
DRY.Maxi™ technology allows us to quickly remove moisture in the cooking chamber, enhancing the flavor in all types of cooking. The extraordinary speed of evacuation of moisture is achieved without sacrificing optimal temperature control.
What is it for
In gastronomy cooking, the use of DRY.Maxi™ technology in combination with high temperatures allows us to improve the external browning of baked foods, pasta, meat, fish or vegetables. Using DRY.Maxi™ at low temperatures will significantly reduce the time needed to dehydrate various foods.
Baking using DRY.Maxi™ technology allows the user to obtain a dry and uniform internal structure within their product, characterised by a crisp and crumbly outer surface.
How DRY.Maxi™ works
The DRY.Maxi™ technology is exceptional because it combines the use of forced dry air injected into the chamber which in turn guarantees the expulsion of moist air by one or more chimneys.
DRY.Maxi™ is the perfect complement to the use of STEAM.Maxi™ in the management of steam and humidity inside the cavity: the union of the two technologies allows the user to control the quantity of steam and moisture in the oven, and can be quickly and effectively adjusted by the user to a variance from 10% to 100%.
