Standard depth baking compartment - accepts 13” x 18”
standard half-size baking pans and/or 12” x 20” hotel pans in
front-to-back-position.
All data is shown per oven section, unless otherwise
indicated.
Refer to operator manual specification chart for listed model names.
Full angle-iron frame
Stainless steel front, top, sides and back
Dual pane thermal glass window encased in stainless steel
door frame
Single chrome plated door handle
Tilt-down modular front control panel
Solid mineral fiber insulation at top, back, sides and bottom
Double-sided porcelainized baking compartment liner (14 gauge)
Aluminized steel combustion chamber
Dual inlet blower wheel
Five chrome-plated racks, nine rack positions with a minimum of
15/8” (41mm) spacing
Dual Flow Gas system combines direct and indirect heat
Electronic spark ignition control system
Removable dual tube burner
Pressure regulator and manual gas service cut-off valve located in
front control area
Air mixers with adjustable air shutters
Solid state thermostat with temperature control range of 200°F
(93°C) to 500°F (260°C)
Single speed fan motor
1/2 horsepower blower motor with automatic thermal overload
protection
One control area cooling fan
Solid state manual with separate dials to control thermostat and
timer
Cord set (domestic only)
Draft diverter or draft hood for venting (select one)