Swiss rolls are widely baked in impingement/convection ovens all over the world.
The usually aerated batter and the delicate engredienses 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 provision for sponge baking and the many flexible process varibles it is possible to obtain a high quality bake.
Swiss rolls, Mini Swiss rolls, and other variations as well as layer cakes, and in many different shapes and dimensions forms the wide assortment of sponge cakes.