Cook and hold oven with capacity for sixteen 18" x 26" sheet pans on 3" centers or thirty-two 12" x 20" x 2½" steam table pans
Cook at temperatures up to 350ºF (177ºC)
Hold at temperatures up to 250ºF (121ºC)
Unit can also be used to rethermalize products
Knob style controls set the cooking time, cooking temperature, and holding temperature
No ventilation hood required (in most areas)
Digital LED display shows: time in minutes, hold temperature, cook temperature, and cabinet temperature
Controls may also be programmed with nine custom programs
Low speed fan provides even heat distribution and natural browning of meat products
Removable control/power module
Provided with 10 pairs of removable universal tray slides adjustable on 1½" centers
Provided with 4 wire pan grid cooking racks
Interior and exterior are both constructed out of 20 gauge stainless steel
Integrated steel frame for maximum strength
Fully insulated 2" in top and 1" in sides and bottom
Magnetic action door latch and heavy duty hinges secured to internal frame
5" Heavy duty casters (2 swivel with brakes and 2 rigid)
Dual voltage 208/240 volt, single phase, 50/60 hz
Complete with two cords and plugs (NEMA 6-30)
Dimensions: 27 1⁄4" W x 36" D x 81" H on 5" heavy duty casters (2 swivel with brakes, 2 rigid)

Restaurant Equipment

Dishwashing Equipment