All the force of steam combined with the power of pressure Moduline's pressure ovens use advanced technology that enhances the characteristics of steam cooking. Pressure enhances the extraordinary ability of steam to penetrate the structure of food without compromising its quality. This translates into reduced time, increased productivity, better quality, and unrivaled flavor.
Speed combined with quality
Thanks to the pressure steam cooking of the new Pressure Oven, cooking is now healthier, lighter, and faster, while maintaining the nutritional values and organoleptic properties of each ingredient.
This oven is the result of advanced research inspired by a profound attention to the needs of contemporary professional catering and represents the best that technology can offer today in terms of performance and user-friendliness.
In the AISI 316 stainless steel chamber, Pressure can steam cook at temperatures ranging from +50 °C to +122 °C (with a maximum pressure of 1.2 bar), ensuring unrivaled time savings and food quality. In fact, food does not come into contact with water, but only with its steam under pressure, and cooking takes place at relatively low temperatures.
In addition to its extraordinary cooking capabilities, Pressure offers considerable flexibility of use, thanks to the following available applications: pasteurization and sterilization, achievable thanks to a temperature of 122°C (unique in the pressure oven market); vacuum cooking (up to 105°C), and finally, regeneration of previously cooked and blast-chilled products.
In addition to its precision, Pressure is supported by advanced technology and has a simple and intuitive touch-controlled interface.
The tray racks are easily removable and washable (3 GN 1/1 with 80 mm center distance as standard).
The hermetic door closure is tested to withstand up to 2 bar.
The standard core probe facilitates cooking processes by ensuring accurate results every time.
The insulation of the cooking cavity with highly insulated materials ensures less heat loss.
Pressure's MultiLevel function can handle dishes with different cooking times, indicating which preparation is finished.
The standard USB port allows you to update the oven software, upload and download recipes to and from other ovens, and extract all HACCP data saved in the memory for 30 days. The HACCP function records all parameters in the various cooking cycles.
The keypad lock system with a password guarantees the chef maximum data protection and/or prevents unintentional interruption of the cooking program.
The automatic boiler descaling system is programmable in three levels of intensity based on water hardness, which must be set during the initial oven installation. The software warns the user of the need for the descaling cycle without blocking its operation.
Modes of operation
Pressure caratteristiche
The temperature is adjustable from +50°C to +122°C, which automatically adjusts the pressure from 0 to 1.2 bar.
Automatic cooking programs are divided into six product categories and provide an optimal basis for your steaming experience.
Manual cooking programming and recipe recording are made simple by an intuitive and easily readable interface.
You can access set recipes from the favorite program section whenever you need them.
The cookbook is customizable and easy to navigate.
The cooking programs can be divided into nine different stages, allowing high performance in food processing.
The pasteurization and sterilization functions quickly pasteurize and sterilize preparations in jars (preserves, jams, etc.) with maximum safety and homogeneity. Sterilization requires a jar kit, which can be purchased separately.
The defrosting function allows any frozen product to be defrosted safely without altering its organoleptic characteristics.
The regeneration function allows previously cooked and blast-chilled products to be quickly brought back to temperature.
The vacuum function allows all vacuum-packed products to be cooked very gently up to 105°C. Pressurized steam at low temperatures means that heat can penetrate food more quickly, decreasing cooking time and exposure to heat, avoiding any transfer of substances from the bag to its contents.
The slow cooking function is particularly suitable for cooking meats, as the steam at low temperatures enhances their taste and practically eliminates weight loss.
The ProTime system allows you to set the date and time for the boiler to start the preheating phase.
The automatic pressure reduction system in the cavity drastically reduces steam release when the cooking cycle is complete and the door is opened.
You can keep your pressure steamer perfectly clean by manually removing any remaining food or by running a steam cycle at 122°C with an empty cavity.
