Air is the medium through which heat is transferred and is therefore the means by which the product is cooked. Ventilation performance is therefore essential for achieving uniform cooking across all areas of a single baking tray and across all trays. It is for this reason that the study of airflows within the cooking chamber plays a key role in the design of all CALDOBAKE™ ovens. AIR.Plus technology was developed by Spidocook™ to ensure the perfect distribution of air and heat within the cooking chamber. Thanks to AIR.Plus, food will have an even external colour when cooked, and its integrity and texture will remain intact for many hours.

When baking leavened products, the presence of moisture during the final stages of baking can prevent the desired result from being achieved. DRY.Plus technology removes the moist air released by the baked products from the baking chamber. DRY.Plus technology promotes the proper formation of the product’s internal structure, ensuring a consistent texture that lasts for many hours after baking is complete.

Protek.SAFE™ technology forms part of the NON.STOP EFFORTS programme, through which Spidocook™ is committed to minimising the environmental impact of its products and the baking processes carried out using them. Protek.SAFE™ technology eliminates unnecessary energy loss to reduce energy consumption and contribute to the environmental sustainability of the baking processes carried out in CALDOBAKE™ ovens. The oven’s unique design, double-glazed door and highly insulated baking chamber ensure minimal heat loss and a consistently perfect baking temperature.