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“I am having the best experience with the Mychef BAKE oven. Its throughput, precision, steam regulation and self-cleaning system are all amazing, I am delighted with this oven.”

Lucila CaneroOwner and Pastry Chef of La Luciernaga Shop. Former head pastry chef at the Hotel Almanac in Barcelona.

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“Today we can't imagine cooking without Mychef equipment, it has become essential in the kitchen. A line of combi oven, blast chiller and vacuum packer make for a safe and benign way of working that is key to the success of our business.”

Eugenio MeloOwner and Chef of Banquete Factory Catering.

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“At Ambassade de Llivia we chose the Mychef professional oven for its compactness, the time it can save and especially for the great versatility it gives us. As a family restaurant, we try to do everything ourselves: we use the oven for proving and to bake the bread, we use it for sous-vide, regeneration, finishing and we go from savoury dishes to patisserie, to make all the desserts for the restaurant.”

Albert Boronat I MiróOwner and Chef of family restaurant Ambassade de Llivia.