The MINICOMBO gets a makeover: presenting the black and gold edition

A new standard in electric baking technology is making waves in professional kitchens and bakeries. Designed specifically for efficiency, hygiene, and versatility, the latest electric oven model—sized for 8 or 10 trays (40×60 or 50x70 cm)—is poised to meet the evolving demands of modern food production.

Crafted entirely from stainless steel, including the cooking chamber, façade, and door, this robust oven combines durability with sleek, hygienic design. A double-glazed door improves thermal insulation, reducing energy waste while offering a clear view of the cooking process.

Performance is at the core of the oven’s design. High-efficiency armored heating elements deliver consistent, even heat, while a newly enhanced humidifier—now easier to access and fully removable—ensures optimal moisture levels for perfect baking results. A manual steam discharge valve offers added control, particularly valuable for delicate recipes.

Air quality and ventilation are also front and center. The oven is equipped with a motorized extractor hood and a stainless steel vapour suction housing, helping to maintain a clean and comfortable working environment.

Flexibility is key in today's fast-paced food industry, and this oven delivers. Operators can customize the setup to match their workflow, choosing from a selection of under-oven modules: a tray holder support, a proofer, or a combined electric chamber with two trays and a proofer.

Available exclusively in an electric version, this oven is more than a cooking appliance—it's a comprehensive solution for bakeries, pastry shops, and professional kitchens seeking performance, cleanliness, and adaptability.

With its thoughtful design and high-performance features, this oven is not just ready for the future of food production—it’s helping define it.