Touchscreen: 5" high resolution interface screen with multiple languages including Spanish and French.
Detachable 1- single point probe.
Modular Construction: For easy serviceability.
Multilevel rack: 10 positions to cook with multiple trays depending on the tray depth.
One Touch: customizable homepage to allow the user to group their favorite functions for immediate access when operating.
EasyService: Feature to have all the cooking programs come out at the same time. The oven tells you when to load the next product.
Multittimer: Special feature to manage up to 10 different cooking cycles at the same time in the same cavity guaranteeing even cooking results.
Programs mode: a maximum of 1000 recipes can be stored in the oven's memory, to recreate the exact same recipe at any time. 9-step cooking programs also available.
Automatic Cooking Mode: includes 7 food families (meat, poultry, fish, vegetables, pasta/rice, eggs, pastries and sweet bakery, bread, dessert).
Steam cycle (77 °F - 266°F/25 °C - 130°C): Ideal for sous vide, re-thermalization, and Low Steaming of food and vegetables.
Combi cycle (77 °F - 575 °F/25 °C - 300 °C): The combination of hot air and steam creating a humidity controlled cooking environment, to reduce the cooking process times and food weight loss.
Instant steam generator: Boilerless steaming function to add and retain moisture for high quality, consistent cooking results. Automatic moistener.
Automatic and manual rapid cooling activation when going from a higher to a lower temperature.
Variable fan speed with 3 levels.
USB connection: to download HACCP data, upload/download the recipes.
Programmability: a maximum of 99 recipes can be stored in the oven's memory, to recreate the exact same recipe at any time. 9-step cooking programs also available.
Dry hot convection cycle (max 280 °C) ideal for low humidity cooking. Automatic moistener (11 settings) for boiler-less steam generation.
• 0 = no additional moisture (browning, au gratin, baking, pre-cooked food)
• 1-2 = low moisture (small portions of meat and fish)
• 3-4 = medium low moisture (large pieces of meat, reheating, roasted chicken and proving)
• 5-6 = medium moisture (roasted vegetable and first step of roasted meat & fish)
• 7-8 = medium-high moisture (stewed vegetables)
• 9-10 = high moisture (poached meat and jacket potatoes)
Eco-delta: the temperature inside the cooking cell is higher than the temperature of the food and rises accordingly.
Exhaust valve electronically controlled to extract humidity in excess for extra crispy results.
IPx4 water protection.
Swing hinged front panel for easy service access to main components.
Hygienic internal chamber with all rounded corners for easy cleaning.
Double thermo-glazed door with open frame construction, for cool outside door panel. Swing hinged easy-release inner glass on door for easy cleaning.
