Convection oven combi-steamer manual NANO

Description

A convection oven combines the efficiency of a convection oven with the capabilities of a combi-steam oven. These modes can be used individually or in combination. These ovens are the right choice when you want to create delicious baked goods, vegetables with bite, flavorful roasted meat and poultry or perfectly steamed fish. The steam is generated directly by spraying water onto the heating elements. The steam levels in the chamber are controllable and the oven has several automatic functions to maintain the set levels. Works with direct water connection: ¾”, max 30° C, 150-200 kPa (2 bar). Only use treated or softened water. The body and chamber are made of high quality stainless steel. The chamber is equipped with a practical floor drain. The powerful 6-blade fan(s) have an automatic reverse and can spin at two speeds (1400/2800 rpm), resulting in an ideal air distribution in the chamber and preventing internal turbulence. The fan motor has double bearings and has a power of 250 W. The manual control panel has thermostat and steam indicator lights and three large rotary knobs for setting time, temperature and steam volume. The timer can be set up to 120 minutes and the temperature up to 260˚C.

The door features two layers of glass with space for gravity ventilation, keeping the outer glass cool to the touch. The exterior glazing can be removed for easier cleaning. The door seal is mounted in the chamber and is removable for easy cleaning and replacement. The chamber is equipped with removable GN tray guides and halogen lighting. Capacity of 5x GN2/3, GN tray guides are spaced 67mm apart. With 1 reversible fan. Weight: 64 kg.