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ZANUSSI
P R O F E S S I O N A L
FORCED AIR CONVECTION OVENS
FCF-20 2/1
FCF202E
60 MM PITCH ROLL-IN RACK FOR 20X2/1 1 1
INCLUDED ACCESSORIES
Supply voltage 220/230 V, 1N, 50 400 V, 3N, 50
Net weight - kg. 311.8 271.4
gas 50
cooking chamber 50 49
electric 1 48.9
Power - kW
height 1350 1350
depth 760 760
width 590 590
Internal dimensions - mm
height adjustment 80 80
height 1700 1700
depth 1215 1215
width 890 890
External dimensions - mm
Convection l l
Shelf capacity 20 20
Type of grids 2/1 Gastronorm 2/1 Gastronorm
Functional level Base; Manual Base; Manual
Power supply Gas Electric
FCF202G
240204
FCF202E
240209
CHARACTERISTICS MODELS
TECHNICAL DATA
RANGE
COMPOSITION
A range which combines experience and
innovation; is new in performance, excellent in
quality and economical in use. The ideal solution
for establishments requiring ovens with high
output, compact dimensions, flexibility of use,
high levels of automation, reduced energy and
condiments consumption, up-to-date design and
maximum reliability.
The range consists of two 10 grid 2/1 GN models,
one electric and one gas, ideal for all types of
traditional oven cooking, roast meat, cakes,
pizzas, fish, vegetables, grilled food, "au gratin"
cooking and the reconditioning of chilled and
frozen food.
FUNCTIONAL AND
CONSTRUCTION
FEATURES
� The Flow Channel ventilation system
guarantees uniform cooking of food by optimizing
the flow of air and diffusion of heat throughout the
oven chamber, it also means that it is possible to
cook different foods at the same time without
transfer of smell or flavour
� External panelling, door, sides and upper part
in 304 AISI stainless steel; the cooking chamber,
grid supports, diffusers, and the fan walls are in
430 AISI stainless steel; the double glazed door
is made from tempered glass and gives an
excellent view of the cooking load and a door
opening safety device. The oven chamber has
rounded corners and no joins for ease of cleaning
� A series of automatic and manual controls, are
supplied as standard, which allows a lot of oven
operations to be automated without hindering the
creativity of the chef
� The optimized relationship between installed
power, output and speed of cooking means that
excellent results can be achieved in terms of
economy of use as well as the production in a
short amount of time of a high quantity of food
and all this with an oven heat up time of about 4
minutes
� The heating system in the gas models consist
of atmospheric burners; safety is guaranteed by
flame failure device; main burner ignition by pilot
light; piezoelectric ignition of the pilot light. The
heating system in electric models consists of
"Incoloy" armoured elements positioned on the
convector unit
� Main switch/Cooking mode selector which can
be used to set: ON/OFF, convection without
humidification and convection with humidification
(choice of 5 different humidity levels). Rapid
cooling of the oven by air with the door open. The
oven is designed to be fitted with a probe which is
available as an accessory
� Presence of a thermometer for a quick check
of the temperature inside the cooking chamber
� Gas models are supplied for use with natural
gas, with LPG conversion jets supplied as
standard