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Technical specifications
| Baking tray size, mm |
GN 1/1 (530x325) |
| Connection type |
Electro |
| Control type |
Sensory |
| Number of baking trays, pcs. |
20 |
| Power, kW |
39.6 |
| Steam function |
there are |
| Voltage, V |
380 |
| Overall dimensions (L x W x H), mm |
947x855x1952 |
| Weight, кг |
295.00 |
| MAX temperature, °C |
250 |
All characteristics
Description. Combi steamer Convotherm OEB 20.10 boiler
20 levels for a GN 1/1 baking tray Steam generator . Allows operation in four modes: steam 30-120 C; convection 30-250 C, combined mode 100-250 C; regeneration 120-160 C. Temperature probe. Possibility of programming up to 250 product preparation options; fan speed reduction; Pres&Go function; built-in shower The Convotherm OEB 10.10 combi-steamer is truly the heart of a professional kitchen. A single combi-steamer can replace several types of cooking equipment—an oven, stovetop, fryer, convection oven, tilting pan, kettle, deep fryer, and more. Combi-steam ovens are capable of preserving almost all the beneficial substances in the food being cooked. A combi-steamer is the perfect piece of equipment for a restaurant or café: it saves cooking time, energy, and space by combining several types of cooking within a single cooking chamber, offering menu variety and more time for the chef's creative imagination. The history of Convotherm began in 1976 in the town of Wolfrathausen in southern Bavaria with the establishment of a company producing machines for defrosting and regenerating food products. In 1982, Convotherm produced its first electronic combi steamer, offering a wide range of features compared to electromechanical models. Since 1983, Convotherm oven production has steadily increased, necessitating expansion of its production facilities. Today, Convotherm products are manufactured in a facility covering over 6,000 m². Convotherm combi ovens are currently installed in the kitchens of leading cafes, hotels, restaurants, food service establishments, supermarkets, hospitals, and catering services. Convotherm utilizes innovative technologies in the production of professional kitchen equipment. The Convotherm model range consists of 34 models of convection steam ovens in the OS, OB and OS mini series. * Convotherm OS (Individual) is a version of combi steamers with an injection method of steam generation. * Convotherm OB (Premium ) is a v...
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Technical specifications. Combi steamer Convotherm OEB 20.10 boiler
| Baking tray size, mm |
GN 1/1 (530x325)
|
| Connection type |
Electro
|
| Control type |
Sensory
|
| Number of baking trays, pcs. |
20
|
| Power, kW |
39.6
|
| Steam function |
there are
|
| Voltage, V |
380
|
| Overall dimensions (L x W x H), mm |
947x855x1952
|
| Weight, кг |
295.00
|
| MAX temperature, °C |
250
|
|
|
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Description. Combi steamer Convotherm OEB 20.10 boiler
20 levels for a GN 1/1 baking tray
Steam generator .
Allows operation in four modes: steam 30-120 C; convection 30-250 C, combined mode 100-250 C; regeneration 120-160 C.
Temperature probe.
Possibility of programming up to 250 product preparation options; fan speed reduction;
Pres&Go function;
built-in shower
The Convotherm OEB 10.10 combi-steamer is truly the heart of a professional kitchen. A single combi-steamer can replace several types of cooking equipment—an oven, stovetop, fryer, convection oven, tilting pan, kettle, deep fryer, and more. Combi-steam ovens are capable of preserving almost all the beneficial substances in the food being cooked. A combi-steamer is the perfect piece of equipment for a restaurant or café: it saves cooking time, energy, and space by combining several types of cooking within a single cooking chamber, offering menu variety and more time for the chef's creative imagination.
The history of Convotherm began in 1976 in the town of Wolfrathausen in southern Bavaria with the establishment of a company producing machines for defrosting and regenerating food products.
In 1982, Convotherm produced its first electronic combi steamer, offering a wide range of features compared to electromechanical models. Since 1983, Convotherm oven production has steadily increased, necessitating expansion of its production facilities. Today, Convotherm products are manufactured in a facility covering over 6,000 m².
Convotherm combi ovens are currently installed in the kitchens of leading cafes, hotels, restaurants, food service establishments, supermarkets, hospitals, and catering services. Convotherm utilizes innovative technologies in the production of professional kitchen equipment.
The Convotherm model range consists of 34 models of convection steam ovens in the OS, OB and OS mini series.
* Convotherm OS (Individual) is a version of combi steamers with an injection method of steam generation.
* Convotherm OB (Premium ) is a version of combi steamers with a boiler method of steam generation.
* OS mini – convection steam ovens with small dimensions.
The Convotherm OEB 10.10 combi steamer is the ideal solution for baking, frying, grilling, stewing, steaming, blanching or sautéing.
The devices will find their application in any food service establishment thanks to the wide range of options for individual selection of equipment configurations.
The Delta-T and Cook&Hold cooking processes preserve the maximum flavor of foods by baking at a low temperature. Because this process takes a long time, it is recommended to bake overnight.
The Advanced Closed System saves water during steam and combination cooking processes, and reduces the release of steam and odors into the environment.
Features of the Convotherm OEB 10.10 combi steamer
* High performance for banquets (using banquet system).
* Press&Go function (quick access to stored cooking recipes).
* Recessed door for easy working in small spaces.
* Optimal climate in the working chamber thanks to the Advanced Closed System.
* HACCP technology for continuous monitoring of cooking processes.
* Thanks to the Advanced Closed System and Crisp&Tasty, cooking takes place in a low oxygen environment, preventing vegetables from losing colour and preserving their nutrients.
* Low temperature cooking (Delta-T). Pan size: GN 1/1 (capacity: 20 pcs)
the ability to program up to 250 cooking options;
MAX temperature - 250 ºC
temperature probe
overall dimensions, mm - 932x805x1120;
temperature control range, °C 50 - 250;
adjustable fan speed;
power, kW - 19.9;
voltage, V - 380/50 Hz;
Weight, kg - 295;
Included. Combi steamer Convotherm OEB 20.10 boiler
- combi oven
- package
- instructions
- guarantee
Standard equipment of the models:. Combi steamer Convotherm OEB 20.10 boiler
electronic control; built-in steam generator; the upper loading level is located at a height of 1.50 m for safety reasons; Advanced Closed system – for optimal product quality; Crisp & Tasty – multi-stage dehydration; patented recessed door with double glass; sensor for determining product temperature; distance between guides 68 mm; fan with auto-reverse; hand shower with stepless pressure adjustment; door lock with rotating handle; a cookbook with recipes; Cook & Hold and Delta – T function; programming capability (250 programs of 20 stages); large graphic display on the control panel with clear symbols; automatic memorization of all device settings and recipes; temperature probe for measuring the temperature inside the product; reducing fan speed; decrease in heating power; Press & Go function
Additional options:. Combi steamer Convotherm OEB 20.10 boiler
CONVOClean automatic cleaning program; Grill version with a fat drain device (tabletop models); Marine version with voltage on request.
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Фотографии. Combi steamer Convotherm OEB 20.10 boiler
Видео. Combi steamer Convotherm OEB 20.10 boiler
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Accessories for Combi steamer Convotherm OEB 20.10 boiler
: 67967
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: 89690
Notify about availability
not available
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