Foodservice Equipment
Job
Item#
ES-13
Reach In Oven/Smoker with Humidity
SIZE:
ES-13 - 77-1/4” High, 27-3/8” Wide, 36” Deep
1963 mm High, 696 mm Wide, 915 mm Deep
The ES series of smoker ovens offers the
capability to dry bake, bake with moisture, warm,
slo-cook, hold and smoke. A minimum footprint is
required because of the top mounted motor.
Steam is generated internally by using the same
elements that generate the heat. This eliminates the
need for a boiler or reservoir. Set the humidity dial to
the desired setting. The greater the number the
more steam/humidity.
Since each control is independent, a variety of
different conditions may be utilized in processing
products. The use of all controls will produce a
warm, tender, moist product.
The heat, steam and smoke are distributed evenly
throughout the oven cavity by the fan located in the
top of the oven. Smoke, steam and heat may be
vented out of the top through a ball valve prior to
opening the door of the unit when a load of product
is completed.
CONSTRUCTION:
• Stainless steel construction
• Fully insulated
• Control panel accessible from front of unit
and through top
• Heating elements accessible inside of cabinet
and through top of unit
CONTROLS:
• Solid state controls
• Fan on/off switch
• Indicator light for thermostat
• Cook’n Hold feature utilizes cook thermostat,
hold thermostat and 24 hour timer
• Smoke on/off switch
STANDARD FEATURES:
• Stainless steel construction
• Heavy duty locking casters
• Silicone rubber gasket on doors
• Top ball valve for steam and
smoke release
• Cook’n Hold
• Separate heat and humidity controls
• AutoMist humidity system
• Variable moisture control
• Includes 8 chrome racks
• Stainless steel doors
OPTIONAL FEATURES:
• Set of 6” legs
• Additional chrome racks (101-0025-C)
• External smoke box
LABORATORY CERTIFICATION AND APPROVAL
®
Toll Free: 1-800-338-9886 • Telephone: 1-906-863-4401 • Fax: 1-906-863-5889
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