Impingement/Convection Ovens for Macaron Baking
Macarons are typically baked in impingement/convection ovens. The usually aerated batter and the delicate ingredients make baking these products a task that demands expertise to achieve the desired results.
By employing the right combination of radiant heat and convection airflows in precisely the correct locations throughout the baking process, the expected high-quality product can be achieved.
The impingement/convection oven, along with special paper application and roll-up table for macarons baking, and its flexibility in adjusting various process variables, makes it possible to achieve a high-quality bake.