Filter
Top Products
Convection broiling leaves even
the thickest filet charbroiled
outside, pink and tender inside.
Electric
36" wide
ovens
!!!
Mini-Broil uses four passes to conserve energy for smaller
quantities of food
!!!
All convection functions use the ProFlow™ Convection
Air Baffle located around the convection fan, ensuring
balanced airflow for even heat distribution
!!!
Heavy-duty porcelain broiler pan/grid
!!!
Porcelain oven interiors
!!!
Two oven lights with separate switches for each oven
!!!
Oven “on” indicator light for each oven
Precision controls
!!!
Baking temperatures from 175 to 550 degrees F
!!!
Electronic clock/timer with commercial-type, digital display
• Automatic time option for baking, convection
baking, or convection cooking
• Tone indicates pre-set cooking time is finished
• Automatic self-clean setting
• 24-hour timer
Easy operation and cleanup
!!!
Self-clean oven setting with indicator light
!!!
Large, easy-to-read, commercial-type knobs and bezels
!!!
Heavy-duty oven door handle
!!!
High-density insulation contains heat within the oven
cavity for maximum energy savings and performance,
even during high-temperature self-cleaning
VESO166
Electric 36" Wide
Single Oven
VEDO266
Electric 36" Wide
Double Ovens
With professional power and the versatility of eight cooking modes, including TruConvec™ convection cooking, everything from sugar cookies
to rack of lamb turns out perfect every time. You can bake, broil, and even dehydrate with the circulating heat of the ProFlow™ Convection
System. Or take the conventional route with the precision temperature controls of two-element baking, maxi-broil, and mini-broil.
Commercial-type cooking power
!!!
Commercial-type performance with convenient self-cleaning
!!!
Eight cooking and special-use modes
!!!
Convection two-element baking with fan-forced air
• Heat from the bake and broil elements is circulated
throughout the oven cavity for more even heat distribution
!!!
Convection broiling with large, eight-pass element, reflector,
and fan-forced air
• Heated air circulates through the oven for quick, even
broiling; smoke eliminator minimizes smoke and odors
during closed-door broiling
!!!
TruConvec™ convection cooking with fan-forced air
• Heat radiates from the convection element in the rear of the
oven with no direct heat from the bottom or top elements
!!!
Convection dehydrating with low heat and fan-forced air
• Warm air circulated by a motorized fan causes
water to evaporate from food
!!!
Convection defrosting with fan-forced air only – no heat
• Motorized fan accelerates natural defrosting without heat
!!!
Conventional two-element baking
• Combined heat from the bake and broil elements creates
better results than ovens with only single-element baking
!!!
Conventional broiling with heat reflector
• Reflector shield deflects heat directly into food for faster results
!!!
Maxi-Broil uses full eight passes for complete coverage of
larger quantities of food
8