Specifications
Installation and Operation of 613 & E Series Gas Fired Convection Oven
10
The information in this section is intended for the use
of qualied operating personnel. Qualied Operating
Personnel are those individuals who have carefully
read the information contained in this manual, are
familiar with the function of the oven and/or have had
experience with operating the equipment described.
We recommend following these instructions to insure
optimum performance, long life and trouble-free service
from your oven.
Convection cooking has been around from the 1960s. Its
advantages are well known. It differs from conventional
cooking by the movement of heated air within the
cooking cavity by means of a fan. This moving, heated
air helps to strip the cool air from around the product
being cooked, allowing the heat to penetrate more
rapidly. The results are that your product is cooked
quicker and at a lower temperature with the comparable
product quality found in conventional ovens.
The “E” and 6/13 Series of ovens represent the
very latest in energy efciency technology with an
appreciable reduction in NOx emissions over other
gas red ovens, both convection and conventional.
The introduction of heat directly to the cooking cavity
precludes any undue thermal loss due to the venting
away of heated air before it has utilized its energy to
cook product. This results in lower ue temperatures
and hence, less heat loss to your kitchen so your
exhaust and air conditioning systems do not work as
hard. Also, the “over-sized” cooking cavity allows you
to cook more products in each load.
All of this in addition to superior cooking results means
the “E” and 6/13 Series of gas red convection ovens are
outstanding values. In addition, lower NOx emissions
means it’s environmentally friendly. Please take the
time to carefully read the operating instructions. They
are important in the successful use of your oven.