Space Savings: replacement of conventional equipment with technologically superior equipment;
Water Savings: saves up to 85% on water consumption. For example: in the conventional method, to cook 45kg of potatoes you need at least 50 liters of water. In the combined oven, you only need approximately 7 liters of water to cook the same amount.
Energy Savings: 40% reduction in gas or electricity. In addition to the reduction of various equipment that in itself provides great savings. The combined oven works with a thermostat, ensuring the best use of heat in the chamber;
Healthier foods due to the maintenance of nutrients and a high reduction in the application of oil;
Cooking several foods at the same time without mixing flavors;
Vegetables without the need for draining;
Bakes, fries, browns, defrosts and regenerates food at optimal levels of quality and agility;
Programmable self-cleaning function;
Steam generation through vaporization.
Real-time monitoring of cooking chamber time and temperature;
High productivity: allows for a greater quantity of food in a short period of time;
High durability: cabinet built with AISI 430 stainless steel, and cooking chamber in noble AISI 304 steel that allows you to enjoy the product for many years.
Forced air convection cooking system. This system allows for greater uniformity and speed in food preparation since the temperature inside the cooking chamber is quickly homogenized;
Steam generation system with adjustable time providing infinite work possibilities;
Security system, when opening the door the fan operation is stopped.
Sealing system for the cooking chamber with double glass that provides greater efficiency to the equipment due to the low rate of heat loss to the external environment;
Cooking chamber supports and internal glass with movable and detachable fixings, facilitating hygiene;
Quick and simplified installation.

FUNCTIONS
Steam Function
Steam cooking has a factory preset temperature of 100ºC, this way the Wictory oven will generate the necessary steam for the various cooking processes, which are, for example: rice, vegetables and eggs. In this function we have the following cooking methods: blanching, steaming, poaching, pre-cooking, and others.
Dry Air Function
In dry cooking we can do everything from meat to bread, in this cooking function we have the choice of temperature from 30ºC to 270ºC and with the manual steam button, being able to work with bakery products. With the dry function, we have the possibility of cooking foods such as: French fries, pizza, chicken and breaded steak, with its high temperature we have short times and uniform preparations. In this function we have the following cooking modes: roast, fry, brown, grill, among others.
Combined Function
The combined function is the ideal combination of dry air and steam. With this configuration, food can be cooked in very short times without losing its characteristics and nutrients. Temperatures range from 30ºC to 270ºC. Within the combined function we have the possibilities of cooking foods, such as large pieces of meat, poultry and fish.
Regenerate function
The regeneration function is recommended for regenerating food, with a different combination than the combined one you can recondition food that was frozen or chilled, in this option we have the choice of temperature that varies from 80ºC to 180ºC, and you can also control how much moisture you will need to regenerate, this choice has parameters from 1 to 9 reaching 100% humidity.
Water Bath function
With the Bain Marie function, we have the option of working with low temperatures, ranging from 60ºC to 100ºC. This function is used to
very delicate foods, or defrosting process, including for vacuum-packed products.
Cleaning Function
Allows you to clean the oven. The oven is pre-programmed at the factory with the water spray times necessary to remove dirt considered standard within the reality of most Brazilian kitchens.
Cooling Function
The cooling function aims to cool the oven when the operator needs to start cooking at other temperatures lower than its current temperature. The cooling function starts when the oven is above 30ºC. It can work with the door open or closed.
Core Sensor
The core sensor is inserted into the center of the food before cooking begins, informing in real time the progression of the temperature in the food's core, limiting the automatic shutdown of the oven when the pre-set temperature is reached. Very useful for cooking meat and fish, especially when in large volumes. It will indicate on the display the temperature necessary to reach the desired programming in the core. The maximum control temperature is 90ºC. In the functions Large Roasts, Small Pieces, Poultry, Fish, Confectionery and D