FESSMANN cooking systems are particularly efficient – not only in consumption: By completely dispensing with fans, both investment costs and maintenance costs can be reduced. The quality remains evenly high.
The patented AUTOVENT nozzles use the low-pressure steam's own dynamics in order to accelerate it to 200 m/s when blowing into the chamber. The resulting swirls ensure fastest cooking times and maximum temperature differences within the chamber of less than 1 °C.
These machines can be built and implemented into any scale of food processing production, from small goods and butchers to industrial applications.