National Food Equipment - Flipbook - Page 54
EQUIPMENT
Mini Electric Combi Oven w/Hoodini™ Ventless Hood
• Stainless steel interior and exterior
• Cool touch door
• Reversible 9 speed fan
• Easy to use touchscreen control - stores up
to 500 recipe programs with 15 steps each
• Multiple cooking modes include hot air,
CombiSmart, CombiOptima, retherm,
steaming, low-temperature steaming, forced
steaming, proofing and preheating
• USB port for data and recipe transfer
• Automatic humidity pulsing
• Internal core temperature probe
• Automated CombiWash
BLCT-6E-H
Hoodini™ Ventless Hood
• Removes smoke, odor and moisture
from the oven cavity
• Combines catalytic system with condensing system
• No filters to change
• No top clearance required
• Door is not on timed lock
20.2"w x 41.1"d x 45.6"h (with Hood)
Half-Size Electric
Convection Oven
• Stainless steel front, top, back and sides
• Dual-pane thermal glass window
• 4" stainless steel legs
• 301⁄4"w x 251⁄8"d
208-220/240V
CTB
Convection Oven
Baking Tips
Shown on
optional stand
• Lower the temperature by 25°F
• Check food frequently toward the
end of cooking
• Don’t crowd the oven
• Use low-sided baking sheets and
roasting pans
Half-Size Dual Flow Gas Convection Oven
• Stainless steel front, top,
sides and back
• Thermal glass window in
stainless steel door frames
• Dual flow gas system combines
direct and indirect heat
DFG-50
• Solid state thermostat
with temperature range
of 200° to 500°F
• Five chrome-plated racks, nine
rack positions per section
• 301⁄4"w x 251⁄8"d x 354⁄5"h
27,500 BTU
To learn more visit: thekitchn.com
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Reach us at 248.960.7292 or contactus@nationalfoodequipment.com
