Rotating Rack Oven - Electric - Holds (1) Single Rack

Rotating Rack Oven - Electric - Holds (1) Single Rack
99.5"H x 55"W x 51"D

The Electric Single Rotating Rack Oven is built for lasting value. Designed with a small footprint of 55" W x 51" D and equipped with the latest in baking technology, this oven produces consistent, precise results on everything from light pastries to crusty breads to roasting meats. This model will hold one single oven rack in a side load or end load configuration.

Features
Stainless steel construction
Programmable digital control
-Four stage baking (time, temp, fan delay & vent)
-Auto on/off control
-Auto vent
-99 programmable menus
Energy saving "sleep mode"
Self-contained spherical cast steam system
Fully welded hood for Type II installation
Heavy duty rack lift includes high-temp bearings and clutch rotating system
Field reversible bake chamber door
Flush floor provides easy access - no ramp required
Single point vent connection
Build-in rollers and levelers for ease of installation
Holds 1 single oven rack

Capacity
Bakes 100 each of 1 lb. loaves, using 5-on strap pans with a full-height single rack.
Bakes 75 each of 1lb. loaves, using 5-on strap pans with a full-height single rack.
Holds up to 24 bun pans (depending on spacing).

Utilities
Power - 2 supplies required: 120/60/1 15 amp dedicated circuit
- Blower motor: 1 1/2 H.P.
Water Connect Point - 1/2" NPT. Cold water @ 30 psi minimum @ 3.0 GPM flow rate.
Drain Fitting - Choose either rear or front drain and plug the drain connection that is not in use. Route to air-gap drain.
- Front drain: 1/2" NPTM
- Rear drain: 1/2" NPTF
Hood Vent - 8" diameter connection collar. Minimum 600 cfm recommended with 0.4" w.c. static pressure drop through hood. Hood is fully welded. Customer to supply duct and ventilator fan per local code. Oven provided relay with max. 7.4 amp 1/3 H.P. @ 120V output for fan operation.
Consult local authorities to determine whether Type I (grease) or Type II (vapor) duct and ventilator fan will be required.

Installation
Floor should be level within 1/8" per foot for proper installation. Slope should not exceed 3/4" in all directions under the unit. Floor anchors require minimum of 1" thick solid floor substrate.
The purchaser is responsible for all installation costs and for providing: Disposal of packing materials; labor to unload oven upon arrival; installation mechanics; and all local service connections including electricity, vents, gas, water and drain per local code. A factory technician or factory authorized installation technician must supervise and approve any installation. In order to validate the warranty, start-up must be performed by an authorized service company. All services must comply with federal, state and local codes.