Intelligent, connectable cooking system with the operating modes poultry, meat, fish, egg dishes/desserts, side dishes/vegetables, baked goods and finishing as well as the cooking methods roasting, cooking, baking and grilling.
- Combi steamer as per DIN 18866 (in manual mode).
- For most cooking processes used in commercial kitchens.
- For using steam and convection, individually, one after the other, or combined.
Capacity
- Ten (10) Full-size sheet pans or Twenty (20) Steam table pans or Ten (10) 2/1 GN accessories
- Removable standard hinging rack with 2 5/8 inch rack spacing (68 mm)
- Large selection of accessories for various cooking procedures, such as grilling, braising or baking
- For use with 2/1, 1/1, 2/4 GN accessories
Combi-steamer mode
- Steaming 86 F - 266 F > Convection 86 F 572 F
- Combination of steam and convection 86 F 572 F
