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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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BUILT-IN CONVEX OVENS 600B
MATT / STAINLESS STEEL / ANTIQUE WHITE / BURGUNDY / BLUE / GREEN
Multifunction oven MOD. 600-BMP
Fan gas oven MOD. 600-BVG
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The Groen Convection Combo Steamer-Oven uses a unique combination of fan-forced heat and superheated steam to give you golden crispy brown chicken, juicy prime rib, tasty haddock, light and flaky croissants, delicious vegetables, and even hamburgers that you'd swear were grilled.
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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. Our competitors ovens allows the air to move in one direction only.
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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Half-Size Master Electric Convection Oven - Single or Double Deck
The Master Series Convection Ovens from Garland deliver consistently better baking results — throughout the entire cavity — than you ever thought possible. Gone are the days where you need to turn your pans halfway through the cook cycle. The innovative airbaffling system and the industry’s largest blower wheel maximize airflow and evenly channels it throughout the entire oven cavity resulting in very precise cooking results throughout. The Heat Manager, (a rigid multi-layer aluminum “sandwich” design) won’t sag like other fibrous materials so the performance of the bake will last throughout the life of the oven. Master Series Convection Ovens manage energy and efficiency no matter what the fuel source – gas or electric.
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Combined and convection ovens
Exceptional performance and exemplary ergonomic design
Combined ovens with steam generator
ROSINOX Grandes Cuisines 6, 10, 20 and 40 level Turbo Steam combined ovens, available in electric or gas (except the 6 and 40 level models) versions.
Designed for performance, these give exceptional results in all cooking modes; they retain all the taste and nutritional qualities of the food.
With ROSINOX Grandes Cuisines Turbo Steam combined ovens, this ensures high productivity for those in the catering trade, whether for Gastrostandard or Eurostandard use (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 Eurostandard, 600 x 400 (electric or gas energy)
20 levels, GN 1/1 or Eurostandard, 600 x 400 (electric or gas energy)
40 levels, GN 1/1 or 20 levels, GN 2/1 (electric energy
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The Platinum Series gas convection oven is now available in a 6 sheet pan capacity. The oven features a unique, transverse-flow burner system to provide 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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The Groen Convection Combo Steamer-Oven uses a unique combination of fan-forced heat and superheated steam to give you golden crispy brown chicken, juicy prime rib, tasty haddock, light and flaky croissants, delicious vegetables, and even hamburgers that you'd swear were grilled.
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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 : gas
4 models: 4, 8 levels (400x600) and
10, 16 levels for trolley 400 X 600 mm
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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H280 Series Medium Duty Double Oven
These days, buying just about anything based on its price almost seems practical, unless you understand that Premium products, like Garland’s H280 Series Gas Restaurant Ranges, earn their Premium status by consistently delivering long-term savings.
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Mod. COMBY PASTY
Modular gas oven for pizzerias and bakeries with 1 - 2 independently-operated cooking chambers.
External OVEN features
Structure made using sheet metal and painted edges.
Hood for collecting smoke given off by cooking food.
Front panel in painted sheet metal with brick finish (COMBY PIZZA).
Front panel in stainless steel (COMBY PASTY). Stainless steel swing door that opens upwards or downwards according to personal preference, with spring balance system and tempered glass panel.
COOKING CHAMBER internal features
Chamber made using aluminium-plated sheet metal with Top panel and Bedplate in refractory material; complies with all legislation relating to materials that come into contact with food.
Smoke exhaust for the whole room with shuttered opening. Internal lighting provided by heat-resistant 12-Volt halogen lamps. Rock wool heat insulation.
Operation and control
Oven heated using stainless steel atmospheric burners, each of which has its own electronic ionised lighting system that functions independently of the others. Safety devices for each burner: central lighting sensor unit, solenoid valve and electrodes.
Draught activation system for the expulsion of burnt gas.
Digital electronic temperature control with independent power adjustment for both the Top panel and the Bedplate, safety lock indicator lights with reset function. Maximum operating temperature of 450°C (COMBY PIZZA) or 350°C (COMBY PASTY).
Manual opening and closing of the smoke exhaust valve.
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Mod. PANE
Modular electric oven for Bread and Baked products with 1 - 2 - 3 independently-operated cooking compartments with steam generator.
External OVEN features
Structure made using sheet metal and painted edges. Hood for collecting smoke given off by cooking food. Front panel in stainless steel. Stainless steel swing door that opens upwards or downwards according to personal preference, with spring balance system and tempered glass panel.
COOKING CHAMBER internal features
Chamber made using aluminium-coated sheet metal with Top panel and Bedplate in refractory material.
Smoke exhaust for the whole room with shuttered opening. Internal lighting provided by heat-resistant 12-Volt halogen lamps. Rock wool heat insulation.
Operation and control
Heat is produced using element coils incorporated into the refractory material of the Top panel and the Bedplate. Digital electronic temperature control with independent steam, Top panel and Bedplate power adjustment. Maximum operating temperature 350°C. Manual opening and closing of the smoke exhaust valve.
Support and Accessories (on request, at extra cost)
Front suction hood
Made-to-measure baking unit
Made-to-measure all-purpose unit
Made-to-measure stand
Wheels for Unit or Stand
Timer
Suction hood
Complete stainless steel model
Made-to-measure oven
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BARO-2G Double Rack Oven, Gas
Main Features
- Holds 2 single side-load, or 1 double side-load rack
- B-style gear-driven lift and rotate system (A or C style available)
- Natural Gas or Propane (specify)
- Temp range 200° - 550° F (93° - 288° C)
- All construction heavy duty
- Fully integrated hood
- Meets NFPA 96 and UMC requirements for Type I and II hoods
- High volume gravity feed, waterfall-type steam system
- Adjustable air circulation louvers
- 5" thick high-temp insulation
- Automatic rack stop and lower when door opened
- Self adjusting slip clutch to protect operator and rack
- Floor level loading without ramp
- Large digital readouts for Time - Temperature
- Large screen for programming and showing oven status
- 60 program memory
- Simple manual program for time, temp, steam and vent
- Port for uploading and downloading programs
- Certified by ETL and NSF
- One year parts and labor
Note: BARO-1G and BARO-2G offer the same features
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Like the electric model, the Gas Mini Rotating Rack Oven is built for lasting value with the added advantage of lower operating costs associated with gas. The only gas oven of this kind on the market with a rotating rack, the mini-rack oven offers the big results of our full-size rack oven in a smaller package. Available in natural gas or propane to meet your needs.
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CAOP OVEN SERIES (Oven/Proofer combination) The CAOP Series are the most advanced compact ovens, with rotating racks known for their 100% uniform baking and a display oven that no one can match The CAOP series are made of heavy duty stainless inside and outside. They have full view glass doors, are brightly lit and come with digital temperature and timer controls. Steam injection is standard and gives you the advantage of geting the best bakery products you can get from any oven on today's market. Available in gas or electric.
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.
DOYON's proofer provides uniform proofing from top to bottom with its even flow air system, fully automatic humidity injection (no water pans to fill).It comes with heat and humidity controls. It's the easiest way to proof!
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The LU-KO Rational 1PS oven, with its effi cient and uniform air circulation and fi ll-in trolley that rotates during baking, guarantees uniform baking quality. The effective timer-controlled steaming system produces a fi ne glaze and crisp crust on bakery products. For these reasons, the LU-KO 1PS bakery oven is an excellent choice for patisseries, bakeries and catering kitchens.
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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 B, 10 GN 1/1 electric models.8
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When you decide to buy a combi steam oven, you will find new ways of cooking meals. Cooking in steam, hot air and its combination enables to prepare various meals (meat and vegetables) together.
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Combi steamers with boiler - The Cube
P Version / Electronic programmable
Electronic programmable, 99 programs, 9 cycles in automatic sequence, numerical displays, Autoclima, self-diagnosis, two speed fan, auto-reverse (air chamber distribution with automatic reversal of fan direction), core probe, humidifier, cavity vent, chamber lighting.
- Operating modes
• Convection with Autoclima 30 / 300 °C - 30/130 °C
• Steam 30 / 130 °C (low temperature, atmospheric, forced)
• Combi: convection/steam with Autoclima 30 / 300 °C
• Reheating with Autoclima 120 / 140 °C
• Core probe 0 / 99 °C
• Automatic sequence cooking
• Holding with Autoclima
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Commercial cooking: gas ovens
