Volaille

La cuisson au grill rehausse la couleur de votre volaille cuite. Des temps de rétention plus courts améliorent le rendement et la productivité. Abaisser la température de surface immédiatement après la cuisson réduit les pertes de jus et de poids.
Curve

Broiling in dry static air provide colour and browning aromas. Unlike forced air, still air reduce dehydration and the need for steam.

  • Raise core temperatures quickly
  • Immediate surface-cooling retain moisture
  • Efficient browning without steam
  • Non-stick conveyors for marinated products
  • Leave no industrial marks on products

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