Preparation Equipment
Meat Preparation
Vegetable Preparation
General Preparation
Cooking Equipment
Steam Jacketed Pots
General Equipment
Combi-Ovens
Meal Distribution
Systems for Healthcare
Distribution & Hot Holding
Specialised Products
Scullery Equipment
COOKING PROGRAMS INCLUDE;
- CONVECTION (UPTO 250 DEGREES CELSIUS),
- CONVECTION-STEAM (UPTO 250 DEGREES CELSIUS)
- SATURATED STEAM (SET AT 100 DEGREES CELSIUS)
Controls are electro-mechanical, not electronic, to suit local conditions and include an on/off timer/manual selector, an adjustable timer, an adjustable thermostat and a convection/humidified convection/saturated steam selector. An automatic/manual humidifier is fitted as standard. This humidifier adds moisture into the circulating air.
Inside the oven a centrifugal fan(s) blows air over heating elements and through specially designed air guiding sheets to ensure an even distribution of hot-air through the oven. The fan(s) are mounted between tubular heating elements and are protected by a side panel and screens.
The door, which opens to the right, is manufactured from stainless steel panels and includes robust, self-adjusting and heavy-duty door-handle(s). The door is fitted with a limit switch, which stops the cooking cycle when the door is opened.
Meat and chicken are particularly well cooked with no burning and minimal moisture loss. When baking, the added humidity is essential to obtain a crispy crust and golden brown colour on the baked product. Effective steaming of vegetables, rice, eggs and noodles etc. can be done when saturated steam is selected.
Various pans / grids /baking sheets and cleaners are available for the ovens on request