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EN
USE AND MAINTENANCE
INSTRUCTIONS FOR A SAFE USE OF THE OVEN
•
Ensure the oven is on a stable position and safety devices installed upstream are efficient.
•
Always use adequate protection gloves to introduce or pull out the trays.
•
Always pay maximum attention to the floor, that due to cooking steam could be slippery.
•
In order to avoid burns, never use trays or containers with liquids or fluids over a level that can be easily
controlled at sight.
•
Don't put trays or other kitchen tools on the oven.
•
Periodically have a check with technical service and replace eventual damaged parts, that could alter the
proper functioning of the oven or be a danger.
•
Often clean the oven following the instructions stated in this manual.
MAX. FOOD LOADING
Number of trays
4 x 2/3 GN
4 x 460x340
4 x 1/1 GN
4 x 60x40
5 x 1/1 GN
5 x 60x40
6 x 1/1 GN
6 x 60x40
7 x 1/1 GN
7 x 60x40
For a correct comprehension of the terminology used in the following paragraphs, we underline that cooking
phase is the period of time in which the oven carries out one of the following cooking modes:
Convection hot forced air
(all models)
(temperature range between 50 - 270°C)
Combination hot forced air and steam
(models convection with steam and combi with direct steam)
(temperature range between 50 - 270°C)
Steam
(models combi with direct steam)
(temperature range between 50 - 100°C)
Manual humidification
(models convection with humidification)
All manuals and user guides at all-guides.com
Max. food loading
8 kg
8 kg
13 kg
13 kg
16 kg
16 kg
18 kg
18 kg
20 kg
20 kg
4
Number of trays
10 x 1/1 GN
10 x 60x40
11 x 1/1 GN
12 x 1/1 GN
12 x 60x40
15 x 1/1 GN
20 x 1/1 GN
7 x 2/1 GN
11 x 2/1 GN
20 x 2/1 GN
Max. food loading
30 kg
30 kg
33 kg
35 kg
35 kg
44 kg
60 kg
40 kg
60 kg
120 kg
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