UNOX Commercial Convection Oven | Arianna | Manual With Humidity | XAFT133

The oven is part of UNOX's LineMiss series, sized for bakery and pastry operations that need consistent baking results in a compact countertop footprint. The UNOX Commercial Convection Oven Arianna Manual With Humidity holds four half-size 18 x 13 sheet pans for croissants, frozen bread, and pastry production.

Injected humidity prevents the dough surface from forming a crust too early, which is especially important for laminated pastries, breads, and items that need crumb expansion before crust set. The UNOX Commercial Convection Oven Arianna Manual With Humidity uses manual humidity injection rather than programmable cycles.

The oven accepts four 18" x 13" half-size sheet pans. Full-size sheet pans (18" x 26") will not fit. The UNOX Commercial Convection Oven Arianna Manual With Humidity is sized for the half-pan format common in bakery and pastry production.

Operating temperature runs from 175°F to 572°F (80°C to 300°C), covering proofing on the low end through high-heat baking and crisping on the upper end. That range handles bread, pastry, frozen reheats, and roasting tasks.

Yes, the temperature range supports roasted vegetables, chicken pieces, fish fillets, and other proteins alongside baked goods. The manual humidity feature is less critical for protein cooking but useful for keeping lean cuts moist during roasting.

A few details matter: * Allow proper air clearance around the unit per the UNOX install manual * Verify the electrical service matches the spec sheet exactly * Don't block the fan vents during operation * Confirm water connection for the humidity feature is plumbed correctly

The Arianna XAFT 133 is the manual-control model with humidity; classic models without humidity (Stefania XAF 113) save cost but lose the moisture feature, while digital versions add programmable cycles. Browse Zanduco's countertop convection ovens to compare the full UNOX lineup against your bakery needs.