Why this convection oven earns its place
The Rossella TOUCH is where serious volume lives. It holds four full-size GN2/1 trays—that's 600 × 400 mm each, nearly double the footprint of compact models. You're fitting 80–100 loaves in a single load, or enough sheet trays for a restaurant pastry station's entire breakfast service. Depth is 800 mm and height 811 mm: a substantial footprint, but proportional for kitchens running 6–8 batch cycles a service.
The TOUCH programme panel stores named recipes with precise temperature, humidity and fan curves. "Hotel breakfast prep", "bread proof stage two", "pastry finish"—set once, run dozens of times from one button. Humidity management is the oven's real strength: you proof dough in high-humidity chambers without crusting, then adjust for bake colour. Temperature and humidity readout updates live on the display.
This oven runs on three-phase power (6.9 kW), so it needs proper electrical installation—but that's the trade for speed and capacity. Stainless steel build handles the pace and moisture of busy production kitchens. Unox designed the Rossella for hotels, contract catering operations and bakeries producing for multiple retail locations.
