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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-convect blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-convect range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The air-o-convect convection ovens with direct steam 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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Category: Convection Ovens – GHIBLI series
Model: TLV/75-E/2
Code: SR37510 + 04800.. x 2 + SU300
CONVECTION OVENS - GHIBLI Series
The ventilated TLV conveyor ovens of the Ghibli series are suited to
bake pizza as well as other gastronomic products. This production range
consists of 4 models characterised by a conveyor belt width measuring
50 and 75 cms and by the kind of supply to the heating element, which can
be either an electric or a gas one.Additional features of these ovens are reported as follows:compactness;standardization of the components of the various electricand gas ovens;particularly low consumption;remarkable reduction of heat losses in the environment;noiseless functioning;function control by a microprocessor;equipped with economy, self-cleaning & self-diagnosis programmes;30 pizza baking programmes and 30 special programmes for agastronomic baking are available, moreover it is possible to stop thebelt in order to allow a personalized baking time;function display through backlighted LCD;superimposable chambers (up to 3 moduls in electric ovens, 2 in gas ovens);double fan speed;required conveyor belt time to go through the baking chamber: adjustable from 1' to 30'. Moreover, the gas ovens have a high efficiency gas burner with premixed
air, innovative exchanger with heat recovery to assure a baking with
constantly "clean" air. All models show highest safety conditions and the
usual OEM's reliability, as well.
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Category: FAN-FORCED S/S conveyor oven
Model: G-45
Code: 07000..
The most compact conveyor oven on the market. Fan forced modular electric oven, suitable to bake pizza and gastronomic products, belt width 45 cm.
Features:
Complete modularity and superposition with separated electric connections. Extremely compact outside dimensions (LPH = 125 x 105 x 48 cm). Wide inspection door for easier maintenance and cleaning. Extremely silent (< 75 dB). Programmable baking time from 30 seconds to 30 minutes with digital timer. Possibility to stop the belt for longer baking programmes. Heat recovery system (Energy Block) integrated in the oven. Independent adjustment of the ceiling and bedplate heating elements with 4 combinations. Temperature thermostatic adjustment through electronic control (1 °C accuracy). Stainless steel front part and door. Baking chamber in aluminated plate. Insulation made of eco-compatible fibroceramic and needle rock wool. Baking surface with belt made of stainless steel high yield mesh. Max baking temperature 400 °C. Led display to visualize functions and temperatures. Safety thermostat with manual resetting.
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Models FCxE (Energiy : ELECTRICITY)
FCxG (Energie : GAS)
3 electric models : 5, 10 levels 400 X 600 mm and 16 levels for trolley
2 gas models : 5 and 10 levels 400 X 600 mm
Step between trays: 80 mm
Stainless steel body
Monobloc
Glass door
Flue
Light
Thermometer
General switch
Steam generator
Electromecanical control panel
2 turbines
Adjustable feet
OPTIONS :
Proover with stainless steel doors or glazed proover
Support or support with slides
Stainless steel extractor fan
Trays
Grids
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Designed to delivery traditionally browned results in a shorter time with no loss of quality. This high speed performance can be achieved with ease as you download cooking programmes from your PC. The SD card function makes it ideal for use in public houses, restaurants or staff catering establishments with set menus where consistent results and ease of operation are essential.
This combination oven is also ideal for prime cooking such as roast joints and carvery
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PODC302
30" Professional Series Stainless Steel Double Oven with Electronic Display and True Convection. Interior walls and rack supports become perfectly clean in just two hours, with the fastest self-clean cycle on the market. Concealed bake element for enlarged capacity. New Speed Convection mode reduces cooking time for frozen foods up to 30%. Ball bearing full-extension telescopic rack
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Forced ventilation ovens.
From 5 levels of GN 1/1 to trolleys of 20 levels of GN 2/1.
Re-heating, cooking, roasting, browning meat, vegetables or pastries are the main uses of FOURMATIC ovens.
Electro-mechanical controls, electronic temperature regulation.
Maximum temperature 270°C.
Cooking modes:
Hot air by forced ventilation
Cooling by forced ventilation
Functions: Ambient and selected temperature displays
Timer controls
Optional: HACCP, atomised water humidifcation
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The JA Series from DOYON is known worldwide for its unique and patented JET AIR SYSTEM (the air moves in one direction for 2.5 minutes, stops for 20 seconds than moves the other way for 2.5 minutes resulting in a gentle velocity air flow for exceptional baking results. This system will help you bake faster and more evenly without having to turn your pans at half of the baking time. (Ex: Competitors units will bake only one side or unevenly (muffins blow over, bakes only the outside, etc). Our competitors ovens allows the air to move in one direction only. DOYON ovens will bake better and your employees will continue preparations without worrying about turning pans.
DOYON's outstanding uniform steam injection system includes an electronic timer which will give you a precise mist everytime for a better quality product (crusty breads, bagels, french baguettes, etc.). This superior steam system will allow inexperienced employees to produce quality products with a minimum of training.
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Chef is a fi rst-class oven and proving cabinet series for demanding professional users. All Chef ovens produce impressive and uniform baking results. Chef ovens are easy to install, use, service and maintain. Design a
productive combination for your own particular needs.
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The TOPAZE ovens range are electric convection
ovens with slide rails
The T04 version of the TOPAZE range is designed
to bake different kinds of bread - Supplied with a
steam generator - The L04 version has 4 levels,
for baking pans 600x400, entry side 600
- The TOPAZE range T05 version is designed for the
baking of different kinds of Danish pastry and
pastry- No steam generator - The T05 version has
5 levels, for baking pans 600x400, entry side 600
-The baking trays or pans have to be ordered
separately
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Combined and convection ovens
Exceptional performance and exemplary ergonomic design
Convention ovens
ROSINOX Grandes Cuisines offer a range of 6, 10, 20, and 40 level convection ovens available in gas (except the 6 level model) or electric versions. The forced air guarantees ideal temperature distribution in the cooking compartment; these ovens are particularly well suited to roasting, pastry making and catering work, whether for Gastrostandard or Eurostandard use (the 40 level models are only available with the Gastrostandard loader).
Models
6 levels, GN 1/1 or Eurostandard, 600 x 400 (electric energy only)
10 levels, GN 1/1 or Eurostandad, 600 x400 (electric or gas energy)
20 levels, GN 1/1 or Eurostandard 600x400 (electric or gas energy
40 levels, GN 1/1 or 20 level, GN 2/1 (electric or gas energy)
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30" Professional Series Stainless Steel Single Oven with Electronic Display and True Convection
POD301
PROFESSIONAL DESIGN
Massive 4.7 Cubic FT. Oven Capacity
SUPERFAST PREHEAT
HEAVY-DUTY ROTISSERIE
MAXBROIL™
TRUE CONVECTION
GRAPHICAL DISPLAY
Interior walls and rack supports come perfectly clean in just two hours, with the fast self-clean cycle on the market.
Concealed bake element for enlarged capacity
New Speed Convection mode reduces cooking time for frozen foods up to 30%
Ball bearing full-extension telescopic rack
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The Platinum Series electric convection oven has a 9 half-size sheet pan capacity. The oven provides even cooking without the need to rotate pans. This system offers a uniform flow of heat throughout the oven interior, even heat distribution and rapid heat recovery for maximum efficiency. The controlled velocity of convected air also helps prevent product damage from high velocity air movement.
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Apex Chef Series Convection Oven
Electric Convection for Specialty Food Sores
Three Chef Convection Ovens for specialty food stores. A range of products designed to make life easier for cooking professionals.
Models SP3, SP4, SP5, SP7 and SP14 boasts Spits with combined roasting system.
Combination electric convection/steam oven - 6 pan
Combination electirc convection/steam oven - 10 p
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Convection oven Electrical
Capacity
• 46.4, 46.9 and 64.4 : 400 x 600 mm plates
• Number of decks : 4 or 9 depending on models
Characteristics
• Door opening on the right or on the left.
• Electronic control Opticom on the right or on the left.
• Optional hood with steam extractor
• Alternative way of ventilation for a perfect and even cooking
• Oven equipped with castor and fitted on stands or cabinet
depending on model
• Halogen lightning in the door
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Convection Ovens Features
Gas or electric models.
Cooling switch for rapid cooling.
Oven vent regulates humidity.
Even fan forced cooking - high capacity – no flavour transfer.
Takes GN2/1 trays and baking sheets.
Solid stainless steel doors – glass doors optional.
Roll in/out cassette standard complete with 5 racks.
Control includes cook and hold mode.
Optional core temperature probe.
Optional steam injection.
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Energy : electricity
5 models: 4, 8 levels (400x600) and
10, 16 levels for trolley 400 X 600 mm and
10 levels 400x800
Stainless steel body
Monobloc
Glass door
Stainless steel extractor fan
Flue
Light
Thermometer
General switch
Steam generator
Electromechanical control panel
OPTIONS :
Digital control panel
Proover with stainless steel door
Stainless steel support
Trays
Grids
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Ovens for confectionery/bakery - Aroma Basic
Particular
- Convection cooking for the bread and cakes of every day.
“Aroma Basic” expands and enhances traditional methods of convection
cooking with the possibility of making bread and cakes.
Aroma Basic uses Euronorm 60x40 trays. The work function, and
low fan speed, enable cooking of delicate products such as: puff pastries, miniature pastries, croissants, biscuits and strudel.
In addition to traditional convection cooking, there is the option with humidifier to enable the preparation and production of all types of pastry requiring diverse cooking climates : flans, sweet or savoury, panettoni cakes, bignè pastries, sponge cake, and bakery products: bread, loaves, biscuits, bread sticks, baguettes, etc.
The availability of constantly fresh bread and cakes is now possible and simple, to the benefit of your customers, who will find yet another reason to stay loyal to your service.
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MONO’s 10 tray bake-off ovens are available with ‘ColourSmart’ full colour controls (BXc) and ‘Classic’ controls (BX). They are easy to use and ideal for bakeries or food service outlets that need a compact oven that can be used at point of sale, for high output of freshly baked product.
Let your customers be enticed by the aroma of freshly baked product.
Top Features
* Clear glass doors ensure effective 'point of sale' baking
* Energy efficient
* Easy to use and programme electronic control systems
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Apex Gourmet Series Electric Convection Oven
Electric Convection for Specialty Food Stores
Diversifying and combining cooking systems to maximize oven efficiency. Preparing foods of the highest quality and with excellent flavor. Enhancing taste while preserving the nutritional value of the foods.
These are the goals of Apex Gourmet Convection Ovens, a line of compact ovens with a remarkably low price. They're designed, built and recommended for food take-outs, cafeterias, pastry shops, restaurants, fast-food establishments and supermarkets.
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dimension:L: 940mm D: 820mm H: 1525mm
power:19.5 Kw
capacity:10 racks - 600mm x 400 mm
weight: 160 Kg
max temp: 260 Deg C
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Doyon fast conveyor ovens are your best buy to increase production in less space, bake 30% to 50% faster than traditionnal ovens, improve product consistency, reduce labor costs, minimize energy costs by 35% to 65%. Predetermine belt speed (time) and temperature, place the food on the moving conveyor belt and remove for perfect results every time. With increased production per square foot, Doyon conveyor ovens are not only the strongest of the industry, they are the most attractively priced of their category.
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3 or 4 baking chambers
From 1 to 3 doors by chamber
Baking surface for 3 chambers : from 2.5 m² to 14 m²
Baking surface for 4 chambers : from 3.3 m² to 18 m²
2 chamber heights : 23 cm or 26 cm
Energy : electricty
Independent electronic control panel for each chamber
Energy saving system
Alarm system
Rockwool insulation
Refractory bricks 25 mm
Baking chamber lit up by 12 V iodine lamp
Central steamer independent for each chamber
Voltage : TRI – 380 V – 50/60 Hz +N+T
Many combinations, please consult us for more information.
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Chicago-style pizzas, hearth-style breads—Baxter Deck Ovens are perfect for any product where the crust is king. The combination of specially designed heating elements and high-quality, atmospheric steam means you get exactly the finish you want, from a thick, chewy pizza slice to a flaky, crispy loaf of artisan bread.
Quick Facts:
- Reinforced 5/8"-thick stone allows temperatures as high as 550˚F
- Independent settings to heat top and bottom of each deck separately
- Each deck operates independently
- For crisper crusts, steam is standard
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Commercial cooking: electric ovens
