The Zanolli Anemos 6E/MC EM is a professional bakery convection combi oven with manual electromechanical controls, holding 6 trays of 400 x 600mm with 80mm tray spacing. It suits small to medium pastry and bakery production, from profiteroles and pastries to breads and international dishes. A bi-directional twin fan system reverses direction automatically every 100 seconds, with 2-speed regulation for even, efficient baking.

Operation is via simple dials and a digital temperature readout, with an electronic water injection system offering 10 humidity intensity levels and a mechanical timer running 0 to 120 minutes. The double tempered glass door retains heat for thermal efficiency, with an accessible outer glass for easy cleaning, and the chamber is well lit for visibility during use.

• 6 x 400x600mm tray capacity, 80mm tray spacing
• Electromechanical dial controls with digital temperature readout
• 10-level electronic water injection humidity control
• Bi-directional twin fan system, automatic reversal every 100 seconds
• Double tempered glass door for heat retention