Votos - 2, Puntuación media: 4
(
)
)
|
Resumen del manual
HALO HEAT . . . a controlled, uniform heat source that gently rethermalizes or regenerates prepared meals and bulk foods to proper serving temperatures and automatically converts to hot food holding to provide a safe and prolonged holding environment for rethermalized foods. . Rethermalizes foods within the two-hour time period required by U.S. Food Code. . Close temperature tolerance and uniform heat distribution reheats evenly, maintaining an ideal serving temperature throughout the cabinet. . Universal pan slides accommodate full-size pans, full-size sheet pans and optional wire baskets for individual entree rethermalization. — Up to thirty-two full-size pans (GN 1/1) or sixteen sheet pans. 2800-RTM/e — Up to thirty-two wire baskets to retherm individual entrees. . Non-magnetic stainless steel interior resists corrosion. . Manual control configurations include an adjustable retherm thermostat, holding thermostat, and 4-hour timer. . Electronic control models provide complete operating function, automatic preheating, and memory storage for up to eight individual operator set retherm programs. Digital display monitors inside air temperature of the oven programmed operating parameters. . Pull-out door gasket for easier cleaning and simple replacement with no down-time or costly service calls. Single compartment, double door mobile oven with a retherm thermostat temperature range of 100° to 400°F (38° to 204°C) and a holding temperature range of 60° to 240°F (16° to 116°C). Oven includes 20 gauge stainless steel exterior, two (2) door handles with positive latch, two (2) exterior handles for maneuverability, and is supported by four (4) 5-inch (127mm) heavy duty casters, 2 rigid and 2 swivel with brake. Electronic control includes a 4-digit LED display, ON/OFF key, retherm temperature key, and holding temperature key. Control also includes retherm mode count-down timer, up and down arrow keys for time and temperature adjustment, miscellaneous indicator lights for operational status, and a start key. The control features eight (8) programmable menukeys with the ability to set individual retherm, hold, and time parameters. The control has an automatic preheat program and built-in lock out feature. Electronic control model includes an internal product temperature probe. Manual control configuration includes an ON/OFF power switch, adjustable retherm thermostat, and holding temperature thermostat. Control also includes a 4-hour timer, and an exterior gauge to monitor internal oven air temperature. ¦ MODEL 2800-RTM/e: Single compartment, double door mobile oven, with electronic control ¦ MODEL 2800-RTM: Single compartment, double door mobile oven, with manual control configuration FACTORY INSTALLED OPTIONS ADDITIONAL FEATURES . Left-hand door swing is standard. . Optional HACCP Documentation web-based Specify right-hand door as a special order. software provides the ability to monitor, store, and print all relevant data. . Optional HACCP with Kitchen Managementweb-based software provides the ability to ANSI/NSF 4 program, control, monitor, and store allrelevant data. W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A. PHONE: 262.251.3800 800.558.8744 U.S.A./CANADA FAX: 262.251.7067 800.329.8744 U.S.A. ONLY PRINTED IN U.S.A. DUE TO ONGOING PRODUCT IMPROVEMENT, SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTICE. #87A -02/09 2800-RTM RETHERM & FOOD HOLDING OVEN 64-7/8" (1647mm) 30-3/4" (781mm) 32-1/8" (816mm)37-3/8" (949mm) 65-3/8" (1659mm)71-1/2" (1816mm) 6-1/16" (154mm) Electrical Connection 2-3/4" (71mm) from top CL PRESETS A B C D E F G H I CANCEL DI M E N S I O N S : H x W x D EXTERIOR: 71-1/2" x 30-3/4" x 37-3/8" (1816mm x 781mm x 949mm) INTERIOR PER COMPARTMENT: 57-5/8" x 26-3/8" x 27" (1464mm x 670mm x 686mm) ELECTRICAL VOLTAGE PHASE CYCLE/ HZ AMPS kW 208 (AGCY) 1 60 40.9 8.5 240 (AGCY) 1 60 36.8 8.8 230 (AGCY) 1 50 35.3 8.1 208 (AGCY) 3 60 24.7 8.5 240 (AGCY) 3 60 26.8 8.8 380-415 3 50/60 27.5 9.1 NO CORD OR PLUG INCLUDED P R O D U C T \ PA N C A PA C I T Y 384 lbs (174 kg) MAXIMUM VOLUME MAXIMUM: 240 QUARTS (304 LITERS) FULL-SIZE PANS: Thirty-two (32) 20" x 12" x 2-1/2" (GN 1/1) MAXIMUM FULL-SIZE SHEET PANS: Sixteen (16) 18" x 26" x 1" WIRE ENTREE BASKETS: Sixteen (16) #47C 18" x 26" (457mm x 660mm) ENTREES PANS PER BASKET: 14 PER UNIT: 224 Thirty-two (32) #47 13" x 26" (330mm x 660mm) ENTREES PANS PER BASKET: 10 PER UNIT: 320 Thirty-two (32) #53 13" x 20" (330mm x 508mm) ENTREE PANS PER BASKET: 8 PER UNIT: 256 ENTREE PAN SIZE: 6-1/2" X 5" (165mm X 127mm) Sixteen (16) pan support rail positions3-3/8" (86mm) vertical spacing between rails 26-3/8" (670mm) horizontal width between rails I N S TA L L AT I O N R E Q U I R E M E N T S W E I G H T Oven must be installed level. The oven must not be installed in any area where it may be affected bysteam, grease, dripping water, high temperatures, or any other severely adverse conditions. NET 403 lb (183 kg) SH...