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Bertazzoni Launches Built-In Line

REGGIO EMILIA, ITALY –

Bertazzoni,
the 129 year-old family-owned
Italian manufacturer of super premium
cooking majaps, has launched a
new built-in oven, cooktop and ventilation
line that combines elegant
design, precise performance and
state-of-the-art controls, the company
said.

“We realized that the user experience
of built-in cooking products
had remained unchanged for several
decades,” noted CEO Paolo Bertazzoni.
“With this in mind, our team of
engineers and designers set out to
develop a collection of built-in cooking
products aimed at improving the
user experience.”

The new platform is offered in two
distinct styles. The Design Series,
created with Milan designer Stefano
Giovannoni, is distinguished by
its glass and steel components and
molded, Italian glass oven handle.
The series includes a 30-inch-wide
oven in single or double configurations;
36-inch three-section cooktops
in induction, gas and dual-fuel models;
full-induction touch-control cooktops
in 30- and 36-inch models; and
matching ventilation hoods.

The Professional series includes
built-in ovens, drop-in cooktops,
range tops, range hoods and a 30-
inch built-in microwave marked by
clean lines and functional, ergonomic
design. The low-profile cooktop has
five burners with an 18,000 BTU
high-efficiency brass burner and extra
low simmer settings, and stainless
steel ventilation hoods available in
sizes ranging from 30-48 inches.

Both series feature Bertazonni’s
exclusive dual diagonal convection
system ovens and a simple and intuitive
LCD interface with touch controls
and a clear graphic display that
provides direct electronic control of
the oven. An energy saving modes
reduces power consumption by 15
percent without compromising cooking
performance, and XT oven model
include an exclusive “Bertazzoni Assistant”
function. Developed with
Italian chef Roberto Carcangiu, the
Assistant provides a bank of cooking
sequences based on the type of food
and oven preparation, and also allows
users to add their own recipes and
cooking sequences to the library.

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