votherm OES-20.10

SECT. IIA PAGE 33
0707
Featuring the
"Advanced Closed
System
+
3"
by
by
Cleveland
Cleveland
™
Cleveland
™
P
roject ________________________________
I
tem __________________________________
Quantity _______________________________
FCSI Section ____________________________
A
pproval _______________________________
D
ate __________________________________
1333 East 179 St.,
Cleveland, Ohio, U.S.A. 44110
Tel: [phone]
Fax: [phone]
Web Site: www.ClevelandRange.com
Email: [e-mail]
COMBI OVEN-STEAMER
Cooking Modes:
n Hot Air n Retherm n "Delta T" slow cooking
n Steam n "Cook & Hold" n "Crisp & Tasty"
n Combi
Cleveland Standard Features:
n "Advanced closed system" with "Crisp & Tasty" de-moisturizing feature
n Ef
ficient heating system saves energy and provides fast heat up times
n Fully insulated cooking compartment for maximum energy savings
n Polished cooking compartment with coved corners for easy cleaning
n Six (6) 12" x 20" wire shelves
n Hinged fan guard and hinged removable pan racks
n Two (2) speed auto reversing convection fan for even heat distribution
n Space saving, easy to close "Disappearing Door"
n Door latch with safety vent position and wear-free door switch
n Vented, double glass door with integrated door stop
n Trolley with self draining condensate drip pan
n Easy to change, press-fit door seal
n Oven light with shock resistant safety glass
n Multipoint core temperature probe
n Easy to use electronic controls for all operational functions
n Self diagnostic system with full text message display
n Easy to understand menu icons with bright graphics display
n User friendly selector dial
n Exclusive "Smart Key" for selecting option settings
n Digital controls for temperature, time and core probe settings
n Eight (8) "Press & Go" one step, recipe start buttons
n Cook book library for up to 250 stored recipe programs, each
recipe capable of 20 steps
n RS 232 connection for controlling one unit with a PC (personal computer)
n Memory module automatically saves unit settings and recipes
n Manual program override feature for operational settings
n Smooth action hand shower for compartment cleaning
n Injection system for steam
Options and Accessories
p ConvoClean automatic compartment washing system
p PC-HACCP software for establishing "HACCP controls" and automatic
documentation of the cooking process
p Lockable cover over operating controls for prison installations
p USB or RS 485 connection for networking and controlling up to 32
units with a personal computer
p Pan rack with trolley
p Plate rack with trolley for banquet operations
p Thermal cover for plate or pan rack
p ConvoClean compartment cleaning solution
p ConvoCare concentrate for compartment rinse cycle
p "Dissolve" generator descaling solution
p Chicken Grill Rack
p 12" x 20" Wire Baskets for frying products
p Additional 12" x 20" W
ire Shelves
p Pre-heat bridge
p 480 volt option
p Kleensteam II Water Filters
Short Form Specifications
Shall be Cleveland Model: OES-20.10 Combination Convection Oven /
Steamer with simple to operate electronic programmable controls for Hot Air,
Convection Steam, and Combination cooking modes, "Cook & Hold" and
"Delta T" slow-cooking capabilities, "Advanced Closed System" with "Crisp
& Tasty" de-moisturizing feature. Multiple cooking stage programs, stored
recipe library, multipoint core temperature probe, "
Press & Go", one-step
recipe start buttons, "Smart Key" for selecting option settings, two (2) speed
auto reversing convection fan, boilerless. "Disappearing Door". Capacity for
twenty (20) 12" x 20" x 2 1/2" pans.
MODEL: c OES-20.10
CAPACITY: Twenty (20) - 13” by 18” by 1” half size sheet pans or
Twenty (20) - 12” x by 20” by 2 1/2” steam table pans
ELECTRIC HEATED – Boilerless