Description

•  Oven is stainless steel box with fixed racks or shelves
•  Large ovens typically hold 20 to 40 pans
•  Foods cook on pans placed in stainless steel or aluminum racks that may connect to a carousel mechanism
•  Variations include:
 >> Single rack –one rack with multiple trays of food
 >> Double rack –one double rack or two single racks with multiple trays of food
 >> Mini-rotating rack – unmovable racks affixed to carousel mechanism into which pans of food are placed
 >> Rotating flow rack – larger version of mini-rotating rack

Function(s)

•  Prepare a wide variety of foods including meat, poultry, seafood, and pizza, reheat precooked foods, or bake breads, rolls and pastries.

Application(s)

•  High volume operations
•  Some models suitable for front-of-house display cooking

Available Features*

•  Rotating racks or shelves
•  Control panel with memory buttons
•  Self-contained, self-generating steam systems
•  Viewing windows
•  Chargrill
•  Multiple openings
•  Internal spotlights
•  Stone hearth
•  Gas/wood combinations
•  Zero clearance
•  16 to 40 pans
•  Custom-designed shapes and sizes

Benefits

•  Moist heat prolongs food shelf-life, minimizing waste and saving labor and food costs
•  Uniform temperatures
•  Lower operating costs
•  Faster cooking times
•  Superior cooking results
•  Styles and sizes to fit every food service menu and facility

Energy Input

•  Full-size – 125,000 to 375,000 Btu/h
•  Minis – 60,000 to 80,000 Btu/h

Fuel Type(s)

•  Natural gas and LPG and gas/wood combination

Ventilation

•  150 to 200 cfm per linear foot


*Listed features offered by some, but not necessarily all vendors.