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From my experience with built in wall ovens, it's an uncommon installation to have two duplicate 60cm products in a stack - most people would generally stack a single oven with a compact oven or a micro combi.
If people have multiple 60cm it's normally two different products, a pyro combi and a steam oven for example.
We make products at different price points specifically for this installation so you can pick and chose based on budget.
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We don't use a specific eco mode on our heat pump dryer, but i did think the which figures for heat pump VS others are interesting
On average, the heat-pump dryers on our site will cost around £68 per year to run, based on drying three loads per week every week for a year.
In contrast, vented dryers cost around £167 per year to run and condenser dryers cost on average £170 a year to run, with the most energy-hungry of each type costing more.
So owning a heat-pump dryer will save you on average around £102 a year compared to a condenser dryer. -
I have an F&P heat pump dryer, wouldn't have anything but heat pump now if i'm honest.
We have ours setup condensing into the onboard tank, as we found using the plumbed fitting caused a lot of condensation issues in our laundry room, although maybe there's a better plumbing fitting you can get to plumb it into a drain in a more sealed manor.
Most of the heatpump dryers say in the instructions you can install them in a mildly damp garage / basement etc
Big driver for us was the 8 star energy rating vs 2 star of most normal condensing dryers
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Ultimately it comes down to Humidity control at a given temperature - which in turn leads to more even cooking, browning and improved moisture retention. In some situations also reduced cook times.
There are two types of steam cooking - Steam (Sous Vide) which is under 100°C and Steam Assist which is over 100°C
So with steam assist if you want to Roast a Chicken, you ultimately get perfectly cooked juicy white meat but with perfectly browned skin.
Tray of cup cakes? Fluffy and moist inside, perfectly browned tops.
Bread? Doughy artisanal sourdough with a great crispy crust
Sous vide / full steam will let you steam meats and veggies at controlled low temperatures.
Veggies generally retain more colour and vitamins and are tender throughout.
Sousvide a steak you''ll get perfect internal temps giving uniform pink colouring, that only needs quickly searing on either side to taste.
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Yeah we have a few, my group B collection in my desk