• HOBART convection steamer series CulinAiro Pro and high pressure steam cooker combined as tower combination: two cooking techniques in one model
• Optimum completion for baking, broiling, regenerating and very careful and healthy steaming and cooking
• The two models in a combination enable high quality even in times of rapid operation

Convection steamer series CulinAiro Pro 0611 and high pressures steam cooker 305GTP.
Electric model with direct water injection for steam generation in the oven.

• 6 x 1/1 GN  or 10 x 1/1 GN
• Operation modes: Steaming: 30°C-100°C, Hot air: 30°C-270°C, Combi steam: 30°C-270°C 
• Low temperature cooking from 50°C-99°C for hot air, steaming and combi steaming 
• High Pressure Steam Cooker as basic model 305 GTP 

• 1 cooking chamber for 3 x 1/1 GN, depth max. 65 mm or 2 x 1/1 GN, depth max. 100 mm or 1 x 1/1 GN, depth max. 200 mm 
• 3 pressure ratings: depressurized: 60°C – 99°C 0,5 bar: approx. 111°C 1,0 bar: 121°C 
• Dokuset: documentation system according to HACCP: data storage and output through a wireless interface from the oven to a PC (optional) 
• Bluetooth scanner with cookbook management: import and activation via bar code scanner (optional)