Commercial oven HIGH H 2620 MARINE

electricconveyorfree-standing

Cooks up to 100 12-inch pizzas in an hour The High h Conveyor 2620 offers high-heat transfer rates which allows it to cook up to 100 12-inch pizzas in an hour – and it’s ventless. Features Marine hardware UL Marine certified 26-inch cook chamber opening Independently-controlled top and bottom air impingement Variable-speed High h recirculating impingement airflow system Dual catalytic converters for ventless operation (must request when ordering) Optional split belt with individually-adjustable speed settings(split 50/50 and 70/30) Stackable design up to 3 high (requires stacking kits) Variable-speed blower motors Easy to clean mono-finger design Idle mode for energy conservation Built-in self diagnostics for monitoring oven components Left or right feed conveyor belt direction via software Includes plug and cord (6 ft. nominal) Includes two 6-inch conveyor extensions Warranty – one year parts and labor Smart voltage sensor technology (U.S. only) Cook Times ItemCook Time Toasted Italian Sandwich60 Seconds French Fries2 Minutes 16-inch Pizza (fresh dough)2 Minutes 45 Seconds Chicken Wings (frozen)4 Minutes Chocolate Chip Cookies (3 oz.)6 Minutes 30 Seconds Oven Specs Technical Specs for High h Conveyor 2620 Marine Exterior Construction Stainless Steel Interior Construction Stainless Steel Oven Height 17 in | 432 mm Oven Width 48.3 in | 1227 mm Oven Depth 41.7 in | 1059 mm Oven Weight 260 lb. | 118 kg Baking Area 3.6 sq.ft. | 0.33 sq.m. Belt Length 48.3 in | 1227 mm Single Belt Length 26 in | 660 mm 50/50 Belt Width 12.5/12.5 in | 318/318 mm 70/30 Belt Width 17/8 in | 431/203 mm Adjustable Opening (Min/Max) 1 to 3 in | 25 to 76 mm