Commercial Oven

Description

commercial oven electric.
Local pickup only.
Or we will deliver for free with in 20 mile radius of 19464.
FEATURES:
• Multiple cooking processes feasible thanks to various combination possibilities of the two cooking media hot air and steam.
• Four cooking modes: steaming, combi-cooking/rethermalizing, convection, LT-cooking.
• Analogous-electronic control, processor controlled with supply of energy as occasion demands.
• Clear control panel and large-sized digital displays, with infinitely variable, analogous rotary knobs
• Combitronic® - computerised processing of different cooking modes in sequence.
• Memory - the last program entered is repeated just by restarting it again.
• Live-Steam System - steam generation, directly in the oven cavity, eloma patent.
• Clima-Aktiv ® manually controllable dehydration, optimising cavity atmosphere
• Manual humidification - individual manual addition of humidity
• Timer, from 1 min. to 24 hours, continuous operation
• Delay start programming, 24 hours in advance
• Temperature range: Convection 30°C to 300°C ( 85° F to 570° F)
• Temperature range: Combi-cooking 30° C to 250°C ( 85° F to 480° F),
• Temperature range: Steaming 30° C to 130°C ( 85° F to 260° F)
• Low temperature cooking / LT - (cook&hold), fan operating in intervals, for long time cooking from 30° C to 120° C ( 85° F to 250° F )
• Core temperature control (meat probe) from 20° C to 99° C ( 70° F to 210° F ), digital display of nominal and actual core temperature
• Fast cool down feature, door closed
• Quick door locking for one-hand operation
• Integrated and dosing shower, extractable, with automatic return and water stop – to be used with door closed.