Hendi Combi-Steamer Manual NANO

A convection steam oven combines the efficiency of a hot air oven with the capabilities of a steam oven. These modes can be used individually or in combination. These ovens are the right choice when you want to create delicious baked goods, crisp vegetables, flavorful roasted meats and poultry, or perfectly steamed fish. Steam is generated directly by spraying water onto the heating elements. The steam levels in the chamber are controllable, and the oven has several automatic functions to maintain the set levels. It operates with a direct water connection: ¾”, max 30° C, 150-200 kPa (2 Bar). Only treated or softened water should be used. The housing and chamber are made of high-quality stainless steel. The chamber is equipped with a practical floor drain. The powerful 6-blade fans have an automatic reverse function and can rotate at two speeds (1400/2800 RPM), resulting in ideal air distribution in the chamber and preventing internal turbulence. The fan motor is double-bearing and has a power of 250 W. The manual control panel features thermostat and steam control lights, as well as three large knobs for setting time, temperature, and steam quantity. The timer can be set for up to 120 minutes, and the temperature can go up to 260˚C. The door is equipped with two layers of glass with space for gravity ventilation, keeping the outer glass cool to the touch. The outer glazing can be removed for easier cleaning. The door seal is mounted in the chamber and is removable to facilitate cleaning and replacement. The chamber is equipped with removable GN tray guides and halogen lighting. The capacity is 5x GN2/3, with the GN tray guides arranged at a distance of 67 mm. It features a reversible fan. Weight: 64 kg.