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When your production out grows your combi ovens and you can no longer accept inconstantly processed product with high yield losses you need to consider a Reich Oven for cooking, sous vide, baking, smoking (hot or cold) or drying of meat, fish, cheese, poultry, vegetables, snacks and pet foods.
Depending on your product and process vertical or crossflow high volume air circulation provides for high drying rates with excellent process consistency over the height and width of the trolley.
The features to look for in your next Commercial Oven are:
Ensuring these key points have been addressed will provide you with an efficient and flexible cooking solution with a long lifespan delivering a great return on investment.Get Tailored Advice