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To modulate Spa they give beyond vent'anni it plans and it produces equipments for the professional ristorazione. The range wide of attrezzture comprises also a line of ovens for gastronomia and simple breadmaking. Available in the versions to gas or electrical workers, direct and indirect), electronic or analogic convection or compounds (, ability 6 or 10 teglie. The baking room is realized in AISI 304 with lucid finish in BA.Gli angles of the room is rounded off in order to favor a better circulation of the air and therefore more uniformità than baking. The grills are in tondino for an easy cleansing. The door is equipped of double glass insulation, with opening to book for cleansing. Endowed door of packing to double quantity labbro and double small basin you collect drops. The ovens are equipped of cycle of cooling of the room and mechanical valve for the scrico of the vapor in esubero in the room. Motor to double speed and automatic reversal of the spin of the impeller in order to improve the baking. Gestibili cycles of baking to time or with probe to the heart.
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Electric steam convection oven GN 1/1
Electric steam convection oven GN 1/1
Electric steam convection oven GN 1/1
Electric steam convection oven GN 1/1
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Electric steam convection oven GN 1/1 Power
Electric steam convection oven GN 1/1 Power
Electric steam convection oven GN 1/1 Power
Electric steam convection oven GN 1/1 Power
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General Characteristics
Proofer is available in set with HP5 and HP8 only
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General characteristics
Use the Retigo system to cover all the cooking processes in your kitchen
- cooking, maintaining foods at serving temperature, blast chilling / shock
freezing and warming.
Utilize the advantages of the RETIGO system:
* obtain two separate cooking chambers, which can be used for food preparation
- for example, the meat is prepared in a combi oven and the side dish
in a regenerator
* full-use of the Cook & Chill concept
* cook the food in advance and regenerate before serving to speed up the service
and widen the menu
* guaranteed hygiene and safety - all RETIGO equipment can be connected to
the RETIGO HACCP SOFTWARE which makes HACCP data control simple
* minimize your expenses and save time using the RETIGO SYSTEM
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General CharacteristicsElectronic, microprocessor control system
Simple, intuitive operation with display of basic functions
Hygienic cooking chamber with rounded inside corners
Even baking thanks to the bi-directional fan
Perfect illumination of the cooking chamber by means of halogen lights
Double glass door that limits the escape of heat
Run-off tray under the door for collecting condensed water
Removable door seal for easy maintenance
Core temperature probe offered on all models
water saving system prevents high water consumption in all cooking modes
Two position door catch (safety position)
Integrated shower for easy cleaning which does not use softened water
SDS - service and diagnostic system
automatic evaluation of microprocessor error repots
IPX5 shield
BCS - boiler control system *
CCS - calcium control system *
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Combistar is the range of convection-steam ovens which includes in itself characteristics of strenght, power and reliability, which are unique to the Angelo Po products. moreover, with an innovative electronic and a state-of-the-art technology of the cooking control, it allows a minimization of costs, a highest flexibility and a perfect cooking quality.
The dimensions of the Combistar models are classified for the capacity of the cooking chamber and for the level of personalisation from 6 1/1 GN trays for medium-sized catering to 20 2/1 GN trays for large-sized cooking centres.
You can choice among different combinations to create a real cooking system: superimposed ovens, oven on blast chillers, oven with vacuum cooking, management of 20 cooking processes, cooking of poultry option. Accessories and transport systems for catering, banqueting and cook&chill are available for all the models.
Perfect cooking with the patented instant generation of steam with active control (bo boiler) and double-speed ventilation system. The kitchen is always clean thanks to the automatic washing systems with automatic cooling and no intervention by the worker.
Different kind of generations and programmed cooking are possible: Delta T, Maintenance, Rigeneration, Low Temperature, Smoking and Jar Pastorization with probe.
Electric supply: heat generation by means of direct heating system with bank of armoured elements in incoloy 800 and safety thermostat.
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Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity
and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different
models available in two levels of operation, providing a high degree of automation and an extensive range of
accessories. The air-o-steam combis are designed to form complete cook&chill systems together with
air-o-chill blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer.
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Floor standing oven with 20 gauge stainless steel construction. Holds forty (40) full-size pans (GN 1/1) or twenty (20) full-size sheet pans. Electronic control offers two speed fan, reduced energy setting, and automatic steam boiler fast flush. Roll-In Cart is completely interchangeable with the QC-100 Quickchiller as well as the 20.20 Combimate companion holding cabinet. Retractable door available.
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Deck ovens Cervap Compact - Oil-Gas
Capacity
• Baking area :
3.9 m² for 800/4.123 model
4.5 m² for 800/4.143 model
• Doors of 800 mm
• Depth of 1225 mm
• Number of decks : 4
• Useful height on deck :
3 decks of 160 mm
1 deck of 220 mm
Characteristics
• Independent cast iron steam generator on the left of each deck
• Energy : Oil or gas
• Optional steam vents on top deck
• Optional steam vents on each deck
• Optional integrated lifter (see integrated lifter’s sheet)
• Supply on 3 parts
• Easy to move with a truck when it’s assembled
• Optional Electromechanical control
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Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different models available in two levels of operation, providing a high degree of automation and an extensive range of accessories. The air-o-steam combis are designed to form complete cook&chill systems together with air-o-chill blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer. The air-o-steam combis detailed are level A, 20 GN 1/1 electric models.
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Programmable Combi Steamer Ovens
Made of stainless steel AISI-304 (18/10). Built in steam generator with water level control, safety thermostat and shielded elements of stainless steel. Digital control panel. Main switch with 5 cooking functions:
convection
combi
steam
regeneration
steam low temperature
Electronic temperature and time selector selector with displays. Core probe with electronic control and display. "Delta" function. Selector for two powers of heating and two speeds for the motor fan (except 6/11 model). Two speed fan motors with automatic reversing to provide even heat distribution in the oven. Chimney equipped with opening and closing device. Digital programming device for up to 99 programmes. Hinged interior glass door. Switch magnetic door. Shower tap for cleaning.
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Direct steam combi steamers - The Mix
Particular
- Autoclima. The ideal cooking conditions for each dish.
Autoclima is the control system that sets and maintains the oven conditions most suited to the dish you’re cooking. Autoclima automatically controls the temperature and humidity precisely to the cooking method selected. Autoclima is also ideal for reheating dishes that have been previously cooked, chilled and stored.
- Core probe. The assurance of perfect cooking results every time
The core probe is an extremely practical device that precisely measures the temperature inside food during cooking, causing The Mix to stop heating once the required cooking temperature has been reached. The core probe ensures that the temperature for cooking than heating during subsequent holding is just right. The Mix can also use needle probes (Ø 1 mm) for smaller-sized dishes or when cooking vacuum-packed foods.
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Combi Steamer Ovens Features
Gas or electric models.
6, 10 or 20 GN1/1pan capacity.
Bench model or on stand.
Oven steams, roasts, bakes and broils plus other features.
Automatic cool down.
Integral water shower.
Fully electronic controls - 50 programmes.
Stainless steel roll-in cassette with 10 or 20 tray models.
Cleaning cycle with detergent pump.
Low temperature steaming.
Positive lever lock with insulated handle.
Optional core temperature probe.
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XV1003 G
dimension:L: 940mm D: 1016mm H: 1235mm
power:28 Kw 380-400V 3N
capacity:24 x GN 1/1 or 12 x GN 2/1
weight: 180 Kg
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| ... products without information |
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Combistar is the range of convection-steam ovens which includes in itself characteristics of strenght, power and reliability, which are unique to the Angelo Po products. moreover, with an innovative electronic and a state-of-the-art technology of the cooking control, it allows a minimization of costs, a highest flexibility and a perfect cooking quality.
The dimensions of the Combistar models are classified for the capacity of the cooking chamber and for the level of personalisation from 6 1/1 GN trays for medium-sized catering to 20 2/1 GN trays for large-sized cooking centres.
You can choice among different combinations to create a real cooking system: superimposed ovens, oven on blast chillers, oven with vacuum cooking, management of 20 cooking processes, cooking of poultry option. Accessories and transport systems for catering, banqueting and cook&chill are available for all the models.
Perfect cooking with the patented instant generation of steam with active control (bo boiler) and double-speed ventilation system. The kitchen is always clean thanks to the automatic washing systems with automatic cooling and no intervention by the worker.
Different kind of generations and programmed cooking are possible: Delta T, Maintenance, Rigeneration, Low Temperature, Smoking and Jar Pastorization with probe.
Gas supply: heat generation by means of automatic ionised ignition blown-air burner with patented dual mixing system and indirect heat exchange in patented-form dual heat exchanger, patented heat exchanger made of incoloy 800 AISI 316 and safety thermostat.
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The great tradition of classic ovens comes back to life in a modern,versatile and always reliable line. Designed to meet the needs and paces of modern food service, the Mixter line combines sturdiness with outstanding practicality and flexibility of use.
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Floor standing oven with Roll-In Pan Cart. 20 gauge stainless steel construction. Holds twenty (20) full-size pans (GN 1/1) or ten (10) full-size sheet pans. Electronic ignition system includes AGA/CGA certified gas control. Electronic control offers two speed fan setting. Roll-In Pan Cart completely interchangeable with QC-50 Quickchiller and 12.20 Combimate companion holding cabinet.
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