At the beginning of the bread baking process, water vapor is injected into the inner area of the oven. Breads, at the beginning of cooking, still have permeability capacity and, in this way, their surface will absorb moisture, which results in breads with a shiny and “cracked” crust. Typically, the steam release time can vary from 3 to 5 seconds.
Combination ovens have a convection system with air turbines to guarantee the uniformity of the cooking process. These ovens are perfect for cooking a multitude of foods, such as breads, low-fat grilling, among others.
The combi ovens also have the steam function, which is the direct replacement of a pan with boiling water, allowing rice and vegetables to be cooked without losing the nutrients of the food.
When the convection and steam functions work together, it is possible to cook proteins, such as meat and chicken, preventing them from losing liquids and keeping them succulent.
But how is the opening and closing of the water to the steam performed? An Emicol valve!
Emicol, leader in the manufacture of solutions for Laundry, Refrigeration and Cooking, develops and manufactures, in Brazil, the suitable solenoid valves for all types of ovens. Its main features are:
- Fully non-toxic silicone membrane;
- Nylon body that allows installation at temperatures up to 60ºC;
- Inlet filter that does not allow the passage of solid waste;
- Flow regulators that ensure constant and adequate spraying;
- High performance at low pressures, from 0,2 Bar;
- 100% watertight, not dripping after closing.
