Description
- Air Impingement
- Air Impingement uses hot air under pressure which surrounds food with small jets of hot air. This allows for rapid heating, cooking, baking and crisping of foods, two or four times faster than conventional ovens, depending on food product cooked.
- Uniform Heating
- Uniform heating/cooking of food products offers a wide tolerance for rapid baking at a variety of temperatures.
- Variable Speed Continuous Cook Platform
- Variable speed Continuous Cook Platform moves products through the oven one after another, improving product flow during cooking and virtually eliminating labor.
- Safety
- Safety of conveyorized product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending.
- Self-Contained
- Oven has one self-contained heating system.
- Customer Specific Air Fingers
- Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning.
- State-of-the-Art Positive Detent Digital Controls
- Assures consistency and easy oven programming and adjusting.
- Front Controlled Reversible Conveyor Direction Switch
- Switch conveyor direction with the flip of a switch. Now located on the front control panel.
- New Ventless Certification
- KNLZ certification means no venting hood is required (Local codes prevail).
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