Capacity: 6 half sheet/hotel pans.
Built-in steam generator: Boiler in AISI 316 steel for highly precise humidity and temperature control according to the chosen settings.
Lambda Sensor: Real humidity control of +-1% for automatic quantity and size of food recognition to guarantee consistent cooking results
Dry, hot convection cycle (77 °F - 575 °F/25 °C - 300 °C): ideal for convection cooking.
Combi cycle (77 °F - 575 °F/25 °C - 300 °C): The combination of hot air and steam creating a humidity controlled cooking environment, to reduce the cooking process times and food weight loss.
Steam cycle (77 °F - 266°F/25 °C - 130°C): Ideal for sous vide, re-thermalization, and Low Steaming of food and vegetables
Automatic Cooking Mode: includes 9 food families (meat, poultry, fish, vegetables, pasta/rice, eggs, pastries and sweet bakery, bread, dessert) with 100+ different pre-installed variations. The Automatic Sensory Phase of the oven optimizes the cooking process according to the size, quantity and type of food loaded in the oven. Real-time monitoring of cooking parameters. Personalize and save up to 70 variations per food family.
Cycles+: Regeneration (ideal for banqueting on plate or rethermalizing on tray -Low Temperature Cooking (to minimize weight loss and maximize food quality) Patented US7750272B2 and related family - Proving cycle - EcoDelta cooking, cooking with the difference between the food probe core temperature of the food and the cooking cavity - Sous-vide cooking - Static Combi (to reproduce traditional cooking from static oven) - Pasteurization of pasta - Dehydration cycles (ideal for drying fruits, vegetables, meats, seafood) -Food safe Control and Advanced Food Safe Control: to automatically monitor safely the cooking process in compliance with
hygienic standards or drive cooking with pasteurization factor Patented US6818865B2 and related family
Programs mode: a maximum of 1000 recipes can be stored in the oven's memory, to recreate the exact same recipe at any time. The recipes can be group in 16 different categories to better organize the menu. 16-step cooking programs also available.
MultiTimer: Special feature to manage up to 20 different cooking cycles at the same time in the same cavity guaranteeing even cooking results. Up to 200 MultiTimer available programs
OptiFlow air distribution system to achieve maximum performance in chilling/heating eveness and temperature control thanks to a special design of the chamber.
Reversible Fan: 7 speed fan levels from 300 to 1500 RPM with reverse rotation for optimal evenness. Fan stops in less than 5 seconds when door is opened.
6-point multi sensor core temperature probe for maximum precision and food safety.
Picture Management: upload full customized images of cooking cycles or food items
Automatic cool-down and pre-heat function
Different chemical options available: solid (phosphate-free), liquid (requires optional accessory).
GreaseOut: predisposed for integrated grease drain and collection for safer operations (dedicated base as optional accessory).
USB port: to download HACCP data, share cooking programs and configurations. USB port also allows to plug-in sous-vide probe (optional accessory).
Back-up mode: self-diagnosis is automatically activated if a failure occurs to avoid downtime.
Triple thermo-glazed door: with 2 hinged inside panels for easy cleaning and double LED lights line.
Seamless hygienic internal chamber with all rounded corners for easy cleaning.
304 AISI stainless steel construction throughout.
Front access to control board for easy service.
Integrated spray gun with automatic retracting system for fast rinsing.
IPX 5 spray water protection certification for easy cleaning.
Supplied with 6 tray rack for hotel pans, 2 2/3" pitch (67 mm).
