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Fig. 3
UNLOADING THE OVEN
Unloading 6 or 10 Level Ovens
Open door partially to allow hot air and steam to
escape. Remove the product from the rack guides
or racks in the oven. Close the door.
Unloading 6 or 10 Level Ovens With Landing
Table And Removable Insert
Open door partially to allow hot air and steam to
escape. Position the landing table (Fig. 2) directly
in front of the oven cavity. Insert the handle into the
removable insert. Using protective gear, carefully roll
the removable insert onto the landing table. Make
sure that the landing table does not separate from
the oven during transfer. Close the door.
Unloading 20 Level Ovens
Open door partially to allow hot air and steam to
escape. Insert the handle into the trolley. Using
protective gear, pull the trolley (Fig. 3) out of the
oven. Close the door.
COOKING MODES
There are three modes of cooking available with
the Combi Oven.
Convection Mode
Convection Baking involves baking, browning,
roasting, etc. without adding steam or moisture to
the process. Hot air is circulated to maintain even
temperatures throughout the oven.
Steam Mode
Steam cooking is used for stewing, poaching,
and gentle cooking of products cooking in water.
Steam fl ows without pressure into the oven. The fan
circulates the steam to all parts of the oven.
Combi Mode
Combi baking/steaming is used for baking, roasting,
or braising when steam needs to be added to the
oven during a convection baking operation.
CONTROL PANEL
The control panel (Fig. 4) has a screen that displays
to the user the functions in progress. All features
are displayed on the screen and adjusted by using
the buttons on the control panel.
Fig. 4
HANDLE
TROLLEY