Commercial Kitchen Equipments

We are specialized in customize fabrication of all type of equipment’s according to your kitchen.

Product Details:

For BakingBiscuit/Cookies
Oven TypeIndustrial
Capacity500-1000 Kg
Operation TypeAutomatic
Power SourceElectric
Usage/ApplicationHotels & Restaurant

Product Specification

Capacity6 x 1/1 GN (GN-container/ grids)
Weight110 kg (net), 128 kg (gross)
Lengthwise Loading for1/1, 1/2, 2/3, 1/3, 2/8 GN
Number of Meals Per Day30-80
Width847 mm
Depth776 mm
Height782 mm
Water Connection3/4” / d 1/2” (pressure hose),
Water Pressure150-600 kPa /0,15-0,6 Mpa / 1,5 -6 bar (flow pressure)
Water DrainDN 50 mm
Data InterfaceSplashwater proof LAN socket RJ45
Connected Load Electric11 kW
Steam Connection9 kW
Hot Air Connection10,3 kW
Mains Connection3 NAC 400V 50/60Hz Other voltage on request!
Breaker Size3×16 A (amp draw)
Cable Crossection5 x 2,5 mm square

Product DescriptionCooking appliance for automatically cooking (Automatic mode) meat, poultry, fish, side dishes/vegetables, egg dishes/desserts, bakery products and for automatic finishing .
Hot-air steamer (combi-steamer mode) conforming to DIN 18866 for most of the cooking methods used in commercial kitchens for the optional use of steam and hot-air, individually, in succession or in combination. In addition to the UltraVent condensation technology there is also UltraVent Plus, which is equipped with special filters. Units can be installed even in critical locations, such as front shop-front area

Working Safety :

  • Detergent and Care tabs (solid detergents) for optimum working safety
  • HACCP data output and software update via the integrated Ethernet and USB port
  • Safety temperature limiter for steam generator and hot-air heating
  • VDE approved for unsupervised operation
  • Door handle with right/left and slam function

Operation :

  • Remote control function for appliance using software and mobile app
  • iCC-Cockpit – graphically supported overview of the current cooking chamber climate, the expected
  • progress of the cooking process, review and forecast as well as options at the end of cooking
  • iCC Messenger – informs on current and automatic adjustments to the cooking process
  • iCC Monitor – Overview of all automatic adjustments to the cooking process
  • 9 self-configurable, user-specific operating display (images, text, etc.)
  • Record mode – Determination of the ideal cooking path for calibrated products using the core temperature
  • probe for subsequent use without a core temperature probe, with automatic consideration of load quantity
  • Control second unit from the main unit (units must be connected via ethernet or network)
  • Application and user manuals can be called up on the unit display for the current actions


  • Rear-ventilated triple-glazed cooking cabinet door, two hinged inside panes (for easy cleaning) with a
  • special heat-reflecting coating
  • LED cooking cabinet and rack lighting – energy-saving, durable and low-maintenance
  • Unit base with surrounding seal
  • Lengthwise loading for 2/3, 1/2, 1/3 GN accessories
  • Removable, swivel hinging rack with flexible rack options on 11 levels
  • Core temperature probe using 6 measuring points with automatic error correction. Positioning aid for core
  • temperature probe included