Combination
of strong steam and extension of hydrothermal zone (shifted tower) determines pastries to a high shine and higher volume. Pastries in hydrothermal zone,
thanks to a lower temperature, don´t create a crust so quickly and allow the
pastry to increase its volume. We can imagine this as a secondary
"rising".
On the photographs there are three such modified cyclothermic ovens from Rosice in the Czech Republic.
