- Operating at a lower temperature than standard or convection ovens
- Recirculated heated air moves uniformly and consistently around meats, seafood, poultry, vegetables and more
- Lower cook temperature delivers maximum results as meats come out naturally browned and flavorful, seafood is moist and appetizing, and vegetables are colorful and nutritious
- Available in the VRH Restaurant Series or VCH Institutional Series
- Intuitive, easy-to-use cooking controls
- Designed with a stainless steel interior and exterior for maximum durability and longevity
Tell Us What You Think!
You must be logged in to post a comment.