The CX-BO280 rotates a full rack trolley inside a sealed baking chamber while heated air circulates in a controlled loop, so the top tray and the bottom tray leave with the same crust colour. Steam injection is metered per program for crusty breads and glossy pastries alike.
The chamber is welded stainless with coved corners, and the door seals on a replaceable food-grade gasket. Baking programs hold temperature, time, steam and fan profile; the panel runs them with a single start action, keeping results consistent across operators.
Rack handling uses a hook-and-rotate mechanism that accepts common trolley formats, and the hood recovers heat from exhaust air to the incoming supply, trimming energy use over long baking days.
