Crunchy colorful vegetables, tender meat, and succulent seafood can now be served on board with great ease.
Reduced Weight. Increased Reliability. Superior Taste.
Today, weight and reliability are key. B/E’s advanced steam oven weighs 29% less than the competition and offers the reliability that airlines demand. In addition to the weight savings, B/E’s patented steam technology uses precise amounts of water in the cooking process, creating moist pressure so heat penetrates food quickly and evenly from all sides.
Steam Cooking in Dry Galleys
B/E’s unique DS3000 Self-Contained Steam Oven makes it possible to benefit from the advantages of steam cooking in a dry galley. No plumbing is required, making this oven the perfect solution for a retrofit galley upgrade.
Advanced Heat Distribution = Lower Power Consumption
B/E’s advanced convection oven design provides precise temperature equalization even at relatively low cooking temperatures. This eliminates hot and cold spots, reduces cooking time, and lowers total power consumption.
Lightweight Strength by Design
Weight saving and durable construction are critical aspects in total cost of ownership. B/E’s advanced ovens are among the lightest in the industry, yet highly reliable.
Simplified Maintenance Through Common Design
B/E’s systems are modular with interchangeable parts for simplified service. An enhanced service menu diagnoses problems, and cleaning is easy with the stainless steel interior and smooth outer surface.
Explore the Collection
Every meal retains its freshness and natural flavor due to B/E’s patented steam technology. As a transfer medium, steam enables heat to penetrate food quickly and more evenly, allowing airlines to serve the kinds of meals once thought impossible.
On-board food preparation has never been easier. An array of cooking functions and preset menus prepare every dish precisely right. The advanced oven design results in rapid meal regeneration at relatively low temperatures.