Benefits
Air Impingement
Air impingement uses hot air under pressure which surrounds food with small jets of hot air. This allows for rapid heating, cooking, baking and crisping of foods, two to four times faster than conventional ovens, depending on food product cooked.
Uniform Heating
Uniform heating/cooking of food products offers a wide tolerance for rapid baking at
a variety of temperatures.
Variable Speed Continuous Cook Platform
Variable speed continuous cook platform moves product through the oven one after another improving product flow during cooking eliminating the need for constant tending resulting in reduced labor.
Ventless
Ventless ovens equipped with catalysts are available for ventless installations.
Specifications
General:
- Stainless steel top, front and sides
- 28” (711 mm) wide baking chamber
- 18” (457 mm) wide, 56” (1422 mm) long conveyor belt with product stop
- Front removable fingers and conveyor belt
- Double stackable in ventless operation
- Triple stackable in non-ventless operation
- Front loading glass access door with cool touch handle
- 3” (76.2mm) conveyor opening
- Includes oven start-up/check-out by Welbilt authorized service agent
Controls:
- Adjustable temperature from 250°F (121°C) to 600°F (316°C) to accommodate a wide range of products
- Adjustable conveyor speed from 20 seconds to 30 minutes
- Front mounted easyTouch® controls include 8 preset menu items, reversible belt direction, adjustable temperature and cook time
Cooking:
- Optional FastBake technology - reduces cook time by up to an additional 30% with no food quality loss or noise increase
- Customer specific finger set-up for menu flexibility
- Ventless models available with FastBake only
Options:
- KNLZ certified models available for ventless operation
- FastBake technology
- Single and three phase cord sets
- 12” entry and exit shelves
- Counter mount stand (single stack only)
- Stand with casters (single and double stack)
- Low stand with casters (triple stack)