DUAL line ovens (pizza + convection) are innovative and unique because they combine in a single product a static chamber for baking pizza and a ventilated chamber for baking pastry products or preparing gastronomy foods.

The two chambers and the related commands works separately, thus fulfilling, at the same or different time, the needs of any kitchen wanting to propose to the same table both the beloved pizza and more refined or traditional recipes.

The cooking on a refractory stone, the internal structure of stainless steel and the lighting lamps, all make the DUAL model certainly the most original and requested oven in the STRATOG range of ovens.