Main Features:
-
Electric C level Air-O-Convect Injector Combi Steam Oven
- 10 x 2/1 GN Tray capacity
- Touchline control
INCLUDES: On site commisioning & product training
- Dry hot convection cycle (max 300 °C) ideal for low
- humidity cooking.
- Automatic moistener (11 settings) for boiler-less steam generation:
- 0 = no additional moisture (browning, au gratin, baking, pre-cooked food)
- 1-2 = low moisture (small portions of meat and fish)
- 3-4 = medium low moisture (large pieces of meat, reheating, roasted chicken and proving)
- 5-6 = medium moisture (roasted vegetable and first step of roasted meat & fish)
- 7-8 = medium-high moisture (stewed vegetables)
- 9-10 = high moisture (poached meat and jacket potatoes)
- air-o-clean™ automatic and built-in self cleaning system (4 automatic) with “Green” functions to save energy, water and rinse aid.
- Air-o-flow: fresh air from the outside is directed to the bi- functional fan, becomes pre-heated and then pushed into the cooking chamber to guarantee an even cooking process.
- Programmability: up to 1000 recipes can be stored in the oven’s memory to replicate the same recipe at all times.
- Includes also 16-step cooking programs.
- HACCP data management
- Variable fan speed (radial fan): full speed, half speed and pulse ventilation available.
- Hold function for keeping food warm at the end of a cycle.
- Automatic and manual rapid cooling activation
- MultiTimer function to manage a sequence of up to 14 different cooking cycles, improving flexibility and ensuring excellent cooking results. Can be saved up to 70 multitimers programs.
- USB connection: to download HACCP and FSC data, upload the recipes and interface setting.
- Single sensor core temperature probe included.
- Make-it-mine feature to allow user to personalize all user main interfaces in the “Setting” mode and block editing and deleting of stored programs.
- Supplied with n.1 tray rack 10 x 2/1GN, 65 mm pitch.
