Capacity: 20 G/N 2/1 or 40 G/N 1/1
Hot air 30-270°C
Steam 30-130°C
Humidification 30-270°C with variable moisture quota
Food regeneration 140-160°C
Chamber preheating-cooling
3mm baking pin
Cook and Hold. Cooking time up to 480 minutes
5 washing programs (50'-62'-75'-90'-120')
8 food sections (meat, poultry, seafood, vegetables, pasta, pastries, sweets, favourites), with the possibility of up to 100 programs per section
Program save in the manual version as well
Create a new program
Manual or programmable operation
Color touch screen with 800x480 pixel resolution
60 times/minute board functional parameter check by 16-bit processor, 80MHz DSPIC technology
Vaporization and spray humidification method
Thermal power 48Kw
Electric power 2 X 0.55Kw=1.1 Kw
2 motors 3/4 Hp, 900-1400 rpm, with thermal protection (thermistors) -2 propellers Φ350X120mm, 18 blades 90mm wide
Openable double fireproof crystals
Electromagnetic door sensor
Water supply 3/4 ΄΄ (minimum pressure 2 bar)
Drainage Φ43mm-sink at the bottom of the wheelbarrow
Fan-chamber diaphragm for targeted exit of hot air into the chamber
4 adjustable type dampers in the diaphragm to regulate the flow of hot air in the chamber (right-left and up-down)
Door latch with double latch
Fiberglass wiring
3 metal centrifugal type fans for cooling in the relay area and on the board
Rockwool insulation with aluminum coating 60Kgr/m3 - ceramic wool
Chamber material inox 1.5mm 1810 according to Din-304 Aisi, mirror type, with 60mm curves for easy cleaning
Dimensions 105x130xh189cm
Greek origin
