Oliver Computerized 4 Pan Convection Oven - Electric
Ovens > Convection | New
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Perfect for small-lot production and more frequent bakes for continuous supply of fresh product.
- Steam injection model available.
Features
- Special air flow grid promotes fluid air movement for a perfect, even bake every time.
- Backed by comprehensive warranty.
- Computerized “Touch-Bake” system offers:
- 40 Programmable menus
- Programmable to simultaneously maintain two baking times of compatible products.
- Allows for the programming of multiple product time and temperature baking stages.
- Extremely quick start-up and temperature recovery. (Start up averages 1° per second to temperature.)
- Even bake obtained without rotating product – fewer mechanical parts to service and maintain.
- Bakes incredibly evenly
- Automatic steam option and vent control available.
- Tempered glass window for easy viewing.
- Lighted interior.
- Resumeable timer manages any unscheduled or scheduled bake interruptions.
- Perfect for small-lot production and more frequent bakes for continuous supply of fresh product.
- Add time during or at the end of a bake.
- Fan provides consistent temperature with uneven loads.
- Pre-Alarm Feature alerts when bake is nearly finished.
- Small foot print.
- All stainless steel construction.
Specifications
Electrical:
- Optional electrics available
- 3 Phase | 60 Hz | 460 VAC | 14 AMPS
- 3 Phase | 60 Hz | 230 VAC | 27 AMPS
- 3 Phase | 60 Hz | 208 VAC | 24 AMPS
Capacities:
18" (457mm) x 26" (660mm) pastry baking trays (4), 3^5/16"^ (84mm) apart while in oven.
Finish: Stainless steel construction inside and out.
Dimensions
Shipping Weight: 400 lbs. (295kg)
Net Weight: 350 lbs. (238kg)
Height: 22^3/4"^ (908mm)
Width: 33" (838mm)
Length: 42" (1,067mm)
Water(691-S only): 1/4" cold water (100 psi max pressure), industry standard: 60 psi max pressure.
Optional Features:
- 4-tray rack with casters.
- 8-tray rack with casters.
- Damper on non-steam ovens.