National Food Equipment - Flipbook - Page 254
SUPPLIER SPOTLIGHT
CHEFTOP MIND.MapsTM PLUS is the intelligent
combi oven that grills, fries, roasts, brown, smokes,
cooks with steam and much more. Featuring
automatic cooking cycles and intelligent functions
to create impeccable and consistent results.
XACC-0513-EPRM
XAVC-1011-GPRM
• ADAPTIVE.Cooking™ technology
interprets your settings, registers
variations of humidity and
temperature and gives you the
perfect result
• Stainless steel interior & exterior
25⁄8" Shelf Spacing
Electric
WxDxH
XACC-0513-EPRM 261⁄16" x 3315⁄16" x 2535⁄64"
XAVC-0511-EPRM 299⁄16" x 307⁄16" x 265⁄8"
XAVC-1011-EPRM 299⁄16" x 307⁄16" x 3913⁄16"
Gas
XAVC-0511-GPRM 299⁄16" x 307⁄16" x 265⁄8"
XAVC-1011-GPRM 299⁄16" x 307⁄16" x 3913⁄16"
Voltage
208/240
208/240
208/240
BTU
51,182
75,067
33⁄16" Shelf Spacing
Electric
WxDxH
XAVC-06FS-EPRM 337⁄8" x 3711⁄16" x 331⁄4"
XAVC-10FS-EPRM 337⁄8" x 3711⁄16" x 4513⁄16"
XAVC-16FS-EPRM
343⁄4" x 411⁄8"x 731⁄2"
Gas
XAVC-06FS-GPRM 337⁄8" x 3711⁄16" x 331⁄4"
XAVC-10FS-GPRM 337⁄8" x 3711⁄16" x 4513⁄16"
XAVC-16FS-GPRM
343⁄4" x 411⁄8"x 731⁄2"
Voltage
208/240
208/240
208/240
BTU
81,891
119,425
238,850
250
PLAY VIDEO
XAVC-16FS-GPRM
What is a combi oven?
CHEFTOP MIND.Maps™
PLUS Combi Ovens
• AIR.MAXI™ technology ensures
perfect distribution of air and heat
within the cooking chamber
• 4 air speeds and 4 semi-static
modes to perfectly cook a variety
of menu items
Ready to learn more about
these great products?
12" x 20"
Pan Capacity
5
5
10
5
10
12" x 20"
Pan Capacity
12
20
32
12
20
32
Uses total or partial steam saturation
to cook food, and it is able to recreate
specific climatic conditions for each type of
cooking, allowing you to:
• Cook with "dry" air (without humidity),
which allows for higher heat cooking
such as grilling, frying and browning, or
delicate low temperature cooking such
as dehydration of fruits and vegetables
• Cook with "mixed" air (with low
percentages of humidity), which allows
you to roast, cook at low temperature,
braise, overnight cook and stew
• Steam cooking (with very high
percentages of humidity) at any
temperature like sous-vide cooking,
regeneration, steaming, etc.
To learn more visit: www.unox.com/us
