logo.png

Sirman Corporate

SIRMAN SPA a Socio unico - Padova (Italy) - is a leader in the field of Professional equipment for the beverage. Check out the online product catalog, activities and news

istockphoto-1307727009-1024x1024.jpeg

Professional electric ovens: technological innovation and careful design to embellish your location.

Professional electric ovens are obviously fundamental tools for pizzerias, but not only for what concerns the cooking of pizzas. In fact, pizzerias with an open oven have the ability to instantly communicate the quality of the product they make, attracting customers thanks to a simple look at the professional design oven and the work of the pizza chef. 

In this article we will talk about the <ColoredText color="#e30613" bold="true">innovations in technology and design</ColoredText> of professional electric ovens. We will start by talking about the importance of design in the construction of pizza ovens, to understand how the ability to make excellent cooking in a comfortable way and the aesthetic aspect of the instrument come together, thus managing to make the most of the professional environment. 

We will continue by deepening the technological innovations present in professional electric ovens for pizzerias, mainly aimed at <ColoredText color="#e30613" bold="true">energy saving</ColoredText> and adding features that facilitate <ColoredText color="#e30613" bold="true">cooking management</ColoredText>. 

We will then make a brief summary of the crucial factors to consider when choosing an excellent professional electric pizza oven, which mainly concern cooking performance, productivity, energy consumption and ease of use. 

Finally, we will take a look at <ColoredText color="#e30613" bold="true">Sirman's most innovative solutions</ColoredText>: cutting-edge cooking tools in terms of technology and design, capable of furnishing rooms, facilitating pizza chefs and making the most of the product being baked. 

We will therefore try to provide in this short article a guide to choosing the professional oven, trying to understand the importance of the various factors involved, starting with the one that is very often overlooked, the design.

![istockphoto-1129438849-1024x1024.jpeg](/uploads/istockphoto_1129438849_1024x1024_408010612f.jpeg)

Professional electric ovens are obviously fundamental tools for pizzerias, but not only for what concerns the cooking of pizzas. In fact, pizzerias with an open oven have the ability to instantly communicate the quality of the product they make, attracting customers thanks to a simple look at the professional design oven and the work of the pizza chef. 

In this article we will talk about the <ColoredText color="#e30613" bold="true">innovations in technology and design</ColoredText> of professional electric ovens. We will start by talking about the importance of design in the construction of pizza ovens, to understand how the ability to make excellent cooking in a comfortable way and the aesthetic aspect of the instrument come together, thus managing to make the most of the professional environment. 

We will continue by deepening the technological innovations present in professional electric ovens for pizzerias, mainly aimed at <ColoredText color="#e30613" bold="true">energy saving</ColoredText> and adding features that facilitate <ColoredText color="#e30613" bold="true">cooking management</ColoredText>. 

We will then make a brief summary of the crucial factors to consider when choosing an excellent professional electric pizza oven, which mainly concern cooking performance, productivity, energy consumption and ease of use. 

Finally, we will take a look at <ColoredText color="#e30613" bold="true">Sirman's most innovative solutions</ColoredText>: cutting-edge cooking tools in terms of technology and design, capable of furnishing rooms, facilitating pizza chefs and making the most of the product being baked. 

We will therefore try to provide in this short article a guide to choosing the professional oven, trying to understand the importance of the various factors involved, starting with the one that is very often overlooked, the design.

Design is a fundamental aspect in the design of professional tools, since it consists in the art of combining functional needs, to facilitate the work of operators as much as possible, with great care in the aesthetic aspect, essential for creating a professional environment capable of attract customers. 

The process of making food is by nature a very powerful magnet for people's attention, and together with an electric design oven, able to communicate the concepts of power, solidity, sturdiness and excellent cooking, we can give life to real own cooking shows in our pizzeria. 

One of the main purposes of the design of professional ovens concerns functional needs, for example in creating solutions aimed at reducing the risk of burns (such as different materials to cover handles and doors), or to work more comfortably (for example in ovens that include the lateral blade holder or the leavening compartment under the baking chambers). 

The functional aspects are very important because they directly help the pizza chefs, but even more important are the design features of the professional oven that affect the cooking performance. It is in fact the task of the design to harmoniously combine all the components necessary to create an excellent instrument, choosing the best construction materials and carefully designing every aspect of the professional oven.

Os melhores **fornos** elétricos

Our News in archive

banner 2 - Pexel.jpg

Discover how this innovative technique has revolutionized professional kitchens through the use of high technology and its exceptional results


## From scientific research, to the kitchens of Michelin-starred chefs

Various world-renowned chefs began experimenting with the process of slow cooking in a vacuum as early as the 1970s, but it wasn’t until the year 2000 that sous vide appeared in its present form, although it still remained an experimental technique. Up until then, there were no appliances designed specifically for the food service industry, and the machines that were used came from the medical research sector. 

Vacuum cooking requires extremely high standards and precision in terms of temperature management. And the thermostatic tanks used in the medical laboratories met these requirements. They were high-tech devices, built to maintain a constant temperature through the circulation of the water, and to reduce temperature fluctuations to just a few fractions of a degree.  

![Articolo 1 - google immagini.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Articolo_1_google_immagini_3d98d59999.jpg)

During the early days of the sous vide era, it was precisely these devices that chefs purchased and adapted for use in the kitchen. However, these machines were extremely expensive, not very versatile, built for laboratories, and couldn’t always be adapted to the needs of the food service industry. This gave rise to the need to produce a low-temperature cooking machine designed specifically for use in kitchens.

## The SIRMAN Softcooker: technology, quality, and practicality

SIRMAN is one of the first companies in the world to market a sous vide machine designed for the food service industry. The idea arose from a meeting with chef Paolo Rossetti, who was already using medical vacuum cooking equipment back in 2005. The chef’s creative flair and expertise convinced the company to make the investment.

In 2008, SIRMAN created the first prototype of the <a href='en-GB/cooking-appliances/softcooker' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Softcooker</a>, a highly specialised piece of equipment, which, once launched on the market, was an immediate success thanks to its high quality components, durability, and more affordable price point compared to the equipment offered in the medical sector. 

![Softcooker X NFC ambientata mani dx.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Softcooker_X_NFC_ambientata_mani_dx_95286a1b10.jpg)

Since then, the company has continued to invest <a href='/en-GB/news-and-events/news/innovation-in-the-field-of-sous-vide-cooking-softcookers-and-vacuum-sealers' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> in the development of new and increasingly sophisticated vacuum cooking machines</a>, in order to meet all the needs of this expanding market. The product catalogue currently contains two types of sous vide machines:

- <a href='/en-GB/cooking-appliances/softcooker?subcategory=5200000' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">the thermocirculators</a>, which offer more precise temperature management and are suitable for particularly demanding consumers.
- <a href='https://www.sirman.com/it-IT/cottura/softcooker?sottocategoria=5100000' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">the sous vide tanks</a>, which consist of more convenient static models, and are also available as built-in appliances.

One of the most noteworthy features to have been added to SIRMAN’s products over the years are the advanced software controls, which allow the cooking times and temperatures to be managed with maximum safety and efficiency, even remotely via the app.
<a href='/en-GB/IoT-home' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Inizia ad usare anche tu SRCS nella tua cucina</a> 

##Vacuum cooking in contemporary cuisine: who uses the Softcooker?

Sous vide cooking offers numerous <a href='/en-GB/news-and-events/news/5-advantages-of-sous-vide-cooking' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> advantages</a>. These include the quality of the food prepared and the possibility of obtaining precise and reliable cooking levels. Sous vide cooking is also advantageous from an economic standpoint, as well as in terms of the planning and management of the coking times and resources utilised. 

![articolo 2 - pexel.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/articolo_2_pexel_0e2eb1b46c.jpg)

These characteristics have allowed it to gain popularity even beyond the kitchens of Michelin-starred chefs, and to spread to other areas of the food service industry. From top restaurants, to small local establishments, pastry shops, and canteens, the sous vide cooking method is rapidly taking hold in every professional kitchen environment.


Os melhores fornos elétricos

Our News in archive