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The Next GenerationBeyond Convection Ovens |
NU-VU Versatile Air Ovens utilize the patented V-Air system. This system uses moving air to distributes heat evenly to all areas of the oven - side to side, top to bottom, front to back.
•The V-Air system features:
•Uniformity across all pans
•Minimized waste
•Reduced energy consumption
•Pans of similar products can be removed and inserted at the same time
•Elimination of hot spots
•Baking versatility
The NU-VU Difference Is Balanced Air |
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This is how the patented NU-VU V-Air System works: |
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V-Air Is For Every Product The V-Air principle is applicable to products currently cooked in Combi ovens as well as baking ovens. These products include meats, fish, fowl, vegetables, prepared foods, precooked foods, hot dishes and other items. |
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Hot air is drawn from the baking chamber by a fan
The air is forced into the heating ducts on both sides of the oven
The air is heated by controlled heating elements (electric) or heated
exterior walls (gas) to the specified temperature
The heated air enters the distribution duct where it is pressurized
and directed into the baking area through vents in the walls adjacent to the side of each
pan.