Stimmen - 3, Durchschnittliche Bewertung: 3.3
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Anleitung Zusammenfassung
HALO HEAT . . . a controlled, uniform heat source that maintains close temperaturetolerances throughout the cooking and holding function. Offers uniform and consistent cooking on a daily basis, low shrinkage of bulk or portion-cut protein items, higher food moisture content, and significantly longer holding life. . Cooks, roasts, re-heats, and holds in the same cabinet with set-and-forget controls to providea better distribution of work loads. . Cooks by time or by probe to sense internal product temperature and automatically convertsfrom cook mode to hold mode once the set parameters have been reached. . Oven hoods, outside venting, and fire extinguisher systems are not required (IN MOST AREAS). Emission of grease laden air are less than U.L. established standards. . Eight programmable menu buttons stores favorite recipes into memory(COOK/HOLD/TIME/PROBE SET-POINTS). Reduces operational requirements to simply loading theoven, pushing the power button, the preset menu button, and start. . Clear, easy-to-read LED display indicates cook time remaining or the full range ofprogrammed operating parameters. . When cooking by probe, the oven maintains a record of the highest and lowest temperaturessensed by the food probe to assure foods are cooked to the temperature required. . Oven includes the patented SureTemp™ heat recovery system to assure immediatecompensation for any heat loss whenever the door is opened and provides an audiblereminder if the door has been left open for more than three minutes. . Antimicrobial handle retards the growth of illness-causing pathogens. Two (2) individually controlled oven compartments are enclosed in one 20 gauge, non-magnetic stainless steel or stucco aluminum exterior cabinet. Each door is furnished with a magnetic door latch. Each compartment is equipped with two (2) stainless steel side racks with eight (8) pan positions spaced on 2-5/16" (59mm) centers, three (3) stainless steel wire shelves, and one (1) stainless steel drip pan with drain. Oven includes one (1) external drip tray and one (1) set of 5" (127mm) heavy duty casters — 2 rigid, and 2 swivel with brake. A single electronic control includes individual settings for upper and lower cavity and consists of a 4 digit L.E.D. display, ON/OFF key for each compartment; cook temperature key with an adjustable cook range from 200°F to 325°F (93°C to 162°C); time control key with set-points from 1 minute to 24 hours; probe control key with adjustable set-points between 50°F and195°F (10°C to 91°C); and hold temperature key with an adjustable hold range from 60°F to 205°F (15°C to 96°C). Control includes eight (8) programmable menu keys with locking capability along with the ability to set individual cook and hold parameters; hold mode count-up timer, indicator lights for operation status; and start key. The control has a built-in lock out feature and is equipped with a voltage conversion feature to match the line voltage provided by the electric power supplier. ¦ MODEL 1200-TH/III/HD: Double compartment low temperature cook and hold oven with stainless steel exterior. ¦ MODEL 1200-TH/III/STD: Double compartment low temperature cook and hold oven with stucco aluminum exterior. FACTORY INSTALLED OPTIONS ADDITIONAL FEATURES . Reach-in compartment is standard. . Optional HACCP Documentation web-based Specify pass-through design as a special order. software provides the ability to monitor, store, * PASS-THROUGH DOORS CANNOT BE HINGED ON THE SAME SIDE and print all relevant data. . Right-hand door swing is standard. . Optional HACCP with Kitchen Management web- Specify left-hand doors as a special order. based software provides the ability to program, ANSI/NSF 4 . Temp...
Dieses Handbuch ist für folgende Modelle:Elektrische Backöfen - 1200-TH/III/HD (192.53 kb)