Macarons are most usually baked in impingement/convection ovens.
The usually aerated batter and the delicate ingredients makes the baking of these products a task that requires know how to do it right.
With the right combination of radiation and convection airflows in the right spot during the baking process the expected nice product can be achieved.
The impingement/convection oven with the special paper application and roll-up table for Macarons baking and the many flexible process variables it is possible to obtain a high quality bake.

Contact SENIUS now:

Thank you for your message. It has been sent.
There was an error trying to send your message. Please try again later.