Mark & Forno Combinato
THE INNOVATION YOU’VE BEEN WAITING FOR

Mark & Combi Oven

Choosing Mark before or after cooking in the combi oven is an ingenious idea!

Use the combi oven to grill food perfectly, gently and to the desired point, avoiding high temperatures: use manual or stored programs with low temperatures and controlled humidity, and then ... perform the marking separately before or after cooking, depending on of the desired end result.
You can serve perfectly cooked food of any thickness (such as meat fillet) or of any particular shape (such as prawns), with impeccable, distinctive grill marks.

THE ADVANTAGES OF GRILLING WITH LOWER TEMPERATURES, MORE COOKING TECHNIQUES, MAXIMUM PRODUCTIVITY

Temperature più basse Altre tecniche di cottura Massima produttività

Mark & Combi Oven

  Baking in a combi oven, with a controlled cooking environment and using lower-than-usual temperatures (25-50 ° C lower), delivers not only significant energy savings, but impeccable gastronomic quality too.

  After using the ideal temperature and humidity to cook your food effectively in the combi oven, adding distinctive, wide grill marks allows you to offer a grilling experience that cannot be achieved with traditional methods.

MARK by Angelo Po

Nothing is like it was before


Leave a perfect grill mark at any time

With Mark, it is easy to mark food, even the trickiest foods to cook on the griddle, the grill or in special combi oven baking trays. 
With Mark you can separate the marking phase from cooking, improve gastronomic quality, work organization and operator wellbeing, while reducing the cost of cooking (lower cooking temperatures) and enhancing the beauty and uniformity of the marking.


Designed and manufactured in Italy

MARK is designed and manufactured entirely in Italy by Angelo Po.
Care for the environment, product excellence, consultation and education for chefs. These elements make up our history and our mission: to answer the most advanced professional requests, by exploring new territories and trends in food service, predicting and anticipating emerging needs and always putting at the forefront each chef’s creativity and their endeavor’s success.

 

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