STEAM.Maxi™
Steam perfection. Simple as a water drop.
Applied technologies allow us to produce a dense even steam that can saturate every part of the cooking chamber.
From as low as 48 °C within a few seconds steam is produced with incredible precision in temperature control within the oven chamber.
What is it for
Steaming is used both in gastronomy cooking and in baking. With STEAM.Maxi™ food maintains a healthy and tasty composition, proteins, vitamins and minerals are not affected and their nutritional qualities, aromas and flavors are preserved.
The Unox STEAM.Maxi™ system also allows the chef to cook without adding fat and seasonings, providing nutrition and naturally light results.
In the patisserie processes, steaming at low temperatures is used as an alternative to traditional immersion for the pasteurisation of cream and other foods. Furthermore, the injection of moisture in the chamber during the first minutes of the cooking process promotes the development of the internal structure of leavened products and browning of the outer surface.
How STEAM.Maxi™ works
STEAM.Maxi™ technology, through the use of high speed fan rotation coupled to the unique design geometry of the fan with its sharp blades, creates cold steam at 48 ° C which is then brought precisely to the temperature set by the user.
Thanks to variable- power absorption heating elements STEAM.Maxi™ technology can produce steam from the first moments of operation of the oven and can create a dense and temperature-controlled steam with the same effectiveness as boiler technology but with superior energy efficiency.
