Cleveland | Convotherm PC-HACCP | Convotherm Buyers Guide - Garland

Convotherm Buyers Guide - Garland
STEAMERS / COMBI-OVENS / KETTLES / BRAISING PANS / ROTISSERIES / COOK CHILL SYSTEMS
Ph: 1-800-338-2204 / Web: www.ClevelandRange.com / Email: Steam@ClevelandRange.com
Experts in Steam Cooking
Cook/Chill –
Perfect for Large Volumes
With Cook/Chill you can create dishes in large
volumes in the shortest time possible.
1
2
Production of
pre-cooked
dishes.
The benefits are obvious: you can prepare
dishes days before they need to be served and
preparation capacities can be easily be
increased.
3
Regenerating
chilled dishes.
Chilling in a Blast
Chiller storing in
the cold store –
up to 72 hours.
I More time: cooking without time constraints;
the processes of preparing and serving food
can be separated.
The generous shelf spacing
allows the Banqueting
Trolley to be loaded easily
from any side.
2
Optimum retherm,
anywhere, of ready
prepared dishes in your
Combi Oven-Steamer.
World Class
Technology
made in the USA
Advanced
Closed
System +3
Crisp & Tasty
featuring
1000 Meals in 8 Minutes:
our Plated Banqueting System
1
Combi Oven Steamers
3
Ready-prepared dishes can
be kept hot for up to 20
minutes under the Thermal
Cover.
For banquets, it's absolutely vital that high
quality dishes can be served simultaneously and
at the correct temperature. Whole menus can be
placed in position, frozen and later rethermalized
on the banqueting trolley, ready to be served.
In conjunction with the Cook/Chill process, the
CONVOTHERM plated banqueting system is the
ideal solution for anyone who needs to serve a
large number of guests with perfect dishes without the stress.
CBC BROCH 0410
Modern kitchen technology
made
simple
Unlimited flexibility
Bake – Create all your baking goods
I Greater flexibility: Your kitchen can
be converted into a baking area
whenever required.
I Increased profit: Thanks to automated
production less food is wasted.
I More confidence: Results are always
consistent with "Press & Go" and the
Tray Timer functions.
I Higher quality: With "Crisp & Tasty",
crisp, light baking introduces a new
dimension to your kitchen!
I Products are evenly baked with the
use of special baking racks and shelf
spacing.
Grill or Roast – Increase the benefits
With CONVOTHERM by Cleveland Combi
Oven-Steamers, preparing meats is easy.
Enjoy the various new possibilities and
improve your food quality.
I Greater flexibility: Ideal for breakfast,
lunches, appetizers, dinners or
catering.
30 years of expertise
Since 1922, Cleveland Range has
led in almost every major
advancement in steam cooking
equipment. Cleveland first led this
development with the Pressure
Steamer and in 1974 with the
invention of the Cleveland
Convection Steamer. Since then,
Cleveland has added the design
and manufacturing of Steam
1
of Steamers, Kettles, Braising
Pans and Cook/Chill Systems in
North America.
Jacketed Kettles, Braising Pans
and Cook/Chill Equipment to its
product line.
With on-going investment in
rugged high quality construction,
energy efficiency, reliability and
easy to use controls, Cleveland
has grown to be the leading
designer and manufacturer
Today, Cleveland Range is proud
to introduce the CONVOTHERM
by Cleveland Combi Oven-Steamer.
Built at our Cleveland Ohio
manufacturing facility and
headquarters, CONVOTHERM by
Cleveland offers over 30-year’s
experience in the development of
Combi Oven-Steamers.
As a Cleveland customer, you can
depend on us to continue to
provide high quality cooking
equipment to meet most
demanding needs. Our goal is to
make the day-to-day work in the
kitchen easier for you.
I More confidence: Simple preprogrammed cooking processes
guarantee consistent high quality
results with the "Press & Go" function.
I Best quality: With "Crisp & Tasty", your
dishes are even crisper and more succulent
with the lowest possible meat loss.
Deep-Fry – Lose that fat
I Higher quality: With "Crisp & Tasty",
fries are golden brown on the outside
and deliciously flavorful on the inside.
I Additional benefit: There is no need
to buy and then dispose of expensive
deep-frying fats.
I Healthier food: There is significantly
less fat content in the dishes.
I Friendly to the environment: It takes
very little effort to clean and there is
no used oil disposal of.
Steam – The Natural Way to Cook
Pure pressureless convection steam,
swirling in a continuous turbulent flow is
perfect for preparing many popular
entrees and side dishes.
I Food Look Brighter: Fresh or frozen
vegetables and seafood will be
brighter and more appetizing because
their natural colors are enhanced.
I Foods Taste Better: The gentle
essence of steam locks in delicious
natural flavors.
I Food Is More Nutritious: Because
food is cooked at the lowest effective
temperature, a uniform 212°F (100°C)
it maintains optimal nutrition.
2
Modern kitchen technology
made
simple
Unlimited flexibility
Bake – Create all your baking goods
I Greater flexibility: Your kitchen can
be converted into a baking area
whenever required.
I Increased profit: Thanks to automated
production less food is wasted.
I More confidence: Results are always
consistent with "Press & Go" and the
Tray Timer functions.
I Higher quality: With "Crisp & Tasty",
crisp, light baking introduces a new
dimension to your kitchen!
I Products are evenly baked with the
use of special baking racks and shelf
spacing.
Grill or Roast – Increase the benefits
With CONVOTHERM by Cleveland Combi
Oven-Steamers, preparing meats is easy.
Enjoy the various new possibilities and
improve your food quality.
I Greater flexibility: Ideal for breakfast,
lunches, appetizers, dinners or
catering.
30 years of expertise
Since 1922, Cleveland Range has
led in almost every major
advancement in steam cooking
equipment. Cleveland first led this
development with the Pressure
Steamer and in 1974 with the
invention of the Cleveland
Convection Steamer. Since then,
Cleveland has added the design
and manufacturing of Steam
1
of Steamers, Kettles, Braising
Pans and Cook/Chill Systems in
North America.
Jacketed Kettles, Braising Pans
and Cook/Chill Equipment to its
product line.
With on-going investment in
rugged high quality construction,
energy efficiency, reliability and
easy to use controls, Cleveland
has grown to be the leading
designer and manufacturer
Today, Cleveland Range is proud
to introduce the CONVOTHERM
by Cleveland Combi Oven-Steamer.
Built at our Cleveland Ohio
manufacturing facility and
headquarters, CONVOTHERM by
Cleveland offers over 30-year’s
experience in the development of
Combi Oven-Steamers.
As a Cleveland customer, you can
depend on us to continue to
provide high quality cooking
equipment to meet most
demanding needs. Our goal is to
make the day-to-day work in the
kitchen easier for you.
I More confidence: Simple preprogrammed cooking processes
guarantee consistent high quality
results with the "Press & Go" function.
I Best quality: With "Crisp & Tasty", your
dishes are even crisper and more succulent
with the lowest possible meat loss.
Deep-Fry – Lose that fat
I Higher quality: With "Crisp & Tasty",
fries are golden brown on the outside
and deliciously flavorful on the inside.
I Additional benefit: There is no need
to buy and then dispose of expensive
deep-frying fats.
I Healthier food: There is significantly
less fat content in the dishes.
I Friendly to the environment: It takes
very little effort to clean and there is
no used oil disposal of.
Steam – The Natural Way to Cook
Pure pressureless convection steam,
swirling in a continuous turbulent flow is
perfect for preparing many popular
entrees and side dishes.
I Food Look Brighter: Fresh or frozen
vegetables and seafood will be
brighter and more appetizing because
their natural colors are enhanced.
I Foods Taste Better: The gentle
essence of steam locks in delicious
natural flavors.
I Food Is More Nutritious: Because
food is cooked at the lowest effective
temperature, a uniform 212°F (100°C)
it maintains optimal nutrition.
2
The search
is over!
27 models to choose from.
Hotels / Recreation
Catering / Transportation
Prepare large capacities in flexible
times. CONVOTHERM by Cleveland is
perfect for installations from hotel
kitchens to large casinos.
Hospitals / Nursing Homes
Produce large volumes twice as fast.
The optional HACCP software program
allows you to work more economically.
It automatically monitors and
documents the cooking process.
20.20 models:
I Regenerates
122 preplated
dishes in
approximately
8 minutes
I Holds forty
(40) 12” x 20”
x 2 1/2” steam
table pans
Solutions such as "Press & Go",
mean that fewer staff are needed
and the highest standard of food
safety is guaranteed
20.20 models:
12.20 models:
I 340 lbs. of
roast
I Twenty-four
(24) 12” x 20”
x 2 1/2” steam
table pans
I 800 portions
of fresh
vegetables
I 80 chickens
Benefits
I Large capacities in the Plated Banqueting System.
I Self-regulating moisture supply through "Advanced
Closed System" technology – perfect for finishing.
I "Disappearing Door" for narrow kitchens - creates
space behind narrow counters.
I "Crisp & Tasty" in the "Advanced Closed System" for
optimum result and sensitive products.
I "Press & Go" – Perfect results at the touch of a button.
I HACCP / PC (optional) - Control for food safety
documentation.
Corrections / Government
Guaranteed high quality results.
Constant, reproducible and easy to
monitor – "Press & Go" is the
solution.
Schools / Universities
Thanks to the "Advanced Closed
System" there are no odor
problems making it ideal for facilities
with open kitchens.
6.10 / 20.20
models:
I 20.20:
800 portions
of fresh
vegetables
I 6.10:
Six (6) 12” x
20” x 2 1/2”
steam table
pans
I Sous Vide cooking with the "Advanced Closed
System" and "Crisp & Tasty".
I Cooking at low temperatures.
I The Tray Timer allows controlled, timed, flexible cooking.
Restaurants / Retail
From poaching to grilling and
baking – perfect culinary results for
top quality products, for every
requirement.
10.10 / 20.20
models:
I 20.20:
Forty (40) 12”
x 20” x 2 1/2”
steam table
pans
I 10.10:
45 lbs. French
fries
6.10 / 10.10
stacked models:
I Six (6) or ten
(10) 12” x 20”
x 2 1/2” steam
table pans
I Flexible, energy
saving use of
technology
I No time wasted through unnecessary cooling down
thanks to "Advanced Closed System".
I Secure door close-function.
I Optimum cooking with the core temperature probe.
Cooking a la cart! Whether baking, roasting,
grilling, steaming, stewing, blanching or
poaching – we have the ideal solution that's
right for any requirement in your kitchen.
CONVOTHERM by Cleveland offers
the world's largest and most flexible
range of Combi Oven-Steamers.
A selection of 28 models
provides a unique, practical
solution for individual needs.
5
6
The search
is over!
27 models to choose from.
Hotels / Recreation
Catering / Transportation
Prepare large capacities in flexible
times. CONVOTHERM by Cleveland is
perfect for installations from hotel
kitchens to large casinos.
Hospitals / Nursing Homes
Produce large volumes twice as fast.
The optional HACCP software program
allows you to work more economically.
It automatically monitors and
documents the cooking process.
20.20 models:
I Regenerates
122 preplated
dishes in
approximately
8 minutes
I Holds forty
(40) 12” x 20”
x 2 1/2” steam
table pans
Solutions such as "Press & Go",
mean that fewer staff are needed
and the highest standard of food
safety is guaranteed
20.20 models:
12.20 models:
I 340 lbs. of
roast
I Twenty-four
(24) 12” x 20”
x 2 1/2” steam
table pans
I 800 portions
of fresh
vegetables
I 80 chickens
Benefits
I Large capacities in the Plated Banqueting System.
I Self-regulating moisture supply through "Advanced
Closed System" technology – perfect for finishing.
I "Disappearing Door" for narrow kitchens - creates
space behind narrow counters.
I "Crisp & Tasty" in the "Advanced Closed System" for
optimum result and sensitive products.
I "Press & Go" – Perfect results at the touch of a button.
I HACCP / PC (optional) - Control for food safety
documentation.
Corrections / Government
Guaranteed high quality results.
Constant, reproducible and easy to
monitor – "Press & Go" is the
solution.
Schools / Universities
Thanks to the "Advanced Closed
System" there are no odor
problems making it ideal for facilities
with open kitchens.
6.10 / 20.20
models:
I 20.20:
800 portions
of fresh
vegetables
I 6.10:
Six (6) 12” x
20” x 2 1/2”
steam table
pans
I Sous Vide cooking with the "Advanced Closed
System" and "Crisp & Tasty".
I Cooking at low temperatures.
I The Tray Timer allows controlled, timed, flexible cooking.
Restaurants / Retail
From poaching to grilling and
baking – perfect culinary results for
top quality products, for every
requirement.
10.10 / 20.20
models:
I 20.20:
Forty (40) 12”
x 20” x 2 1/2”
steam table
pans
I 10.10:
45 lbs. French
fries
6.10 / 10.10
stacked models:
I Six (6) or ten
(10) 12” x 20”
x 2 1/2” steam
table pans
I Flexible, energy
saving use of
technology
I No time wasted through unnecessary cooling down
thanks to "Advanced Closed System".
I Secure door close-function.
I Optimum cooking with the core temperature probe.
Cooking a la cart! Whether baking, roasting,
grilling, steaming, stewing, blanching or
poaching – we have the ideal solution that's
right for any requirement in your kitchen.
CONVOTHERM by Cleveland offers
the world's largest and most flexible
range of Combi Oven-Steamers.
A selection of 28 models
provides a unique, practical
solution for individual needs.
5
6
+3
Disappearing Door"
Crisp & Tasty
Press & Go
+ Disappearing
Door
Globally patented
Built-in safety:
A helpful feature for more freedom of
movement – now fitted as standard
on all CONVOTHERM by Cleveland
Combi Oven-Steamers.
I More space in small kitchens.
I More freedom of movement when
working.
Open the door
I Effortless handling.
... and push backwards
along the side
I More safety when working –
reduced risk of burns.
Advanced
Closed System
The "Heart and Soul" of the
CONVOTHERM by Cleveland
Combi Oven-Steamer, the
"Advanced Closed System" is
the world's first closed system
that automatically controls
moisture and heat based on the
physical properties of the food
being cooked.
+ Press & Go
The auto-pilot
for the kitchen
It couldn't be simpler. Superior quality – with just
the press of a button – guaranteed anytime and
everytime.
I "Press & Go" program starts automatically
at the touch of a button.
I More cost control: Turn your kitchen staff
into professionals.
I More quality: The operating panel is waterrepellent with logical, easy-to-understand symbols.
I Time savings: Cook book library for up to 250 stored
recipe programs, with up to 20 steps for each recipe.
+ Crisp & Tasty
Featuring
"Crisp & Tasty" guarantees perfect cooking results! The "Advanced
Closed System" technology is a revolution in the culinary world:
your dishes will be crispier and more succulent with less meat loss.
I Faster cooking: No cool down required.
I Simplicity: Moisture is regulated automatically.
I Better quality: A product's own flavor and color are preserved.
I Better working climate: No steam or heat escaping, keeping the
kitchen cooler.
I Lower costs: Optimized usage of water and electricity.
3
4
+3
Disappearing Door"
Crisp & Tasty
Press & Go
+ Disappearing
Door
Globally patented
Built-in safety:
A helpful feature for more freedom of
movement – now fitted as standard
on all CONVOTHERM by Cleveland
Combi Oven-Steamers.
I More space in small kitchens.
I More freedom of movement when
working.
Open the door
I Effortless handling.
... and push backwards
along the side
I More safety when working –
reduced risk of burns.
Advanced
Closed System
The "Heart and Soul" of the
CONVOTHERM by Cleveland
Combi Oven-Steamer, the
"Advanced Closed System" is
the world's first closed system
that automatically controls
moisture and heat based on the
physical properties of the food
being cooked.
+ Press & Go
The auto-pilot
for the kitchen
It couldn't be simpler. Superior quality – with just
the press of a button – guaranteed anytime and
everytime.
I "Press & Go" program starts automatically
at the touch of a button.
I More cost control: Turn your kitchen staff
into professionals.
I More quality: The operating panel is waterrepellent with logical, easy-to-understand symbols.
I Time savings: Cook book library for up to 250 stored
recipe programs, with up to 20 steps for each recipe.
+ Crisp & Tasty
Featuring
"Crisp & Tasty" guarantees perfect cooking results! The "Advanced
Closed System" technology is a revolution in the culinary world:
your dishes will be crispier and more succulent with less meat loss.
I Faster cooking: No cool down required.
I Simplicity: Moisture is regulated automatically.
I Better quality: A product's own flavor and color are preserved.
I Better working climate: No steam or heat escaping, keeping the
kitchen cooler.
I Lower costs: Optimized usage of water and electricity.
3
4
Highlights
Cooking Modes
I Hot Air
I Steam
I Combi
O - Oven
E - Electric
I Raised position: No hot air or steam is
blown around your face. After rotating
by ninety degrees, the door will open
far enough to allow the hot steam to
escape upwards automatically.
I "Delta T" slow cooking
I "Crisp & Tasty"
Cleveland Standard Features
B - Boiler (steam generator)
S - Injection system for steam (boilerless)
Polished cooking compartment with coved corners for easy cleaning
Hinged fan guard and hinged removable pan racks
Space saving, easy to close "Disappearing Door"
Door latch with safety vent position and wear-free door switch
Vented, double glass door with integrated door stop
Easy to change, press-fit door seal
Oven light with shock resistant safety glass
Multipoint core temperature probe
Easy to use electronic controls for all operational functions
Self diagnostic system with full text message display
Easy to understand menu icons with bright graphics display
User friendly digital dial
Exclusive "Smart Key " for selecting option settings
ConvoClean (Optional) – Automatic cleaning
ConvoClean, the automatic cleaning
system from CONVOTHERM by Cleveland,
provides you with guaranteed standards
of hygiene thanks to automatic steam
disinfection and hot air sterilization.
I Better cost control: Select the required
cleaning level (1-4) and save unnecessary
water and electricity consumption.
I Added flexibility: Wire shelves can be
cleaned directly at the same time.
I More safety: After a power outage
during cleaning, an automatic forced
cleaning cycle is performed. The
cleaner is optimally dispensed.
Four highly-sensitive measurement points
ensure absolute control over the core
temperature of food being cooked. This
innovative multi-point core temperature
sensor controls and monitors with a high
level of precision and, in the case of
deviations, regulates the required oven
temperature fully automatically.
Digital controls for temperature, time and core probe settings
Eight (8) "Press & Go" one step, recipe start buttons
Cook book library for up to 250 stored recipe programs
Standard RS 232 connection for operating one unit with a PC
Memory module automatically saves unit settings and recipes
Smooth action hand shower for compartment cleaning
Efficient heating systems save energy and provides fast heat up times
Fully insulated cooking compartment for maximum energy savings
I More security: Precise, optimum
cooking.
I More quality: Optimum results every
time.
I More flexibility: Special sensor for
sous-vide cooking.
Time-consuming cooking processes such
as "Delta T", "Cook & Hold" or classic low
temperature cooking are particularly
essential for the preparation of highquality meat dishes. However, they can
also slow things down in the kitchen.
With CONVOTHERM by Cleveland Combi
Oven-Steamers, you can simply allow
7
these cooking processes to run overnight.
Slow cooking translates into great cost
savings. Achieve around 30% less meat
loss with the 100% safe low temperature
cooking process in the "Advanced Closed
System". The benefits could not be more
simple or safer.
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Legend
Combi Oven-Steamer
On/Off Key
Cooking Modes
ON
OFF
2
4
6
Steam
Hot Air
Start/Stop
3 Combi
5 Retherm
7
9
Cook Book
Edit
8 Smart Key
Programming / Help
Function indicators
17
STEAM
COMBI
HOT AIR
RETHERM
2
3
4
5
10 Reduced Power (for
electric models only)
11 Burner or Electric
Heating in Operation
12 Reduced Fan Speed*
13 Cooking Mode Engaged
14 Key Lock
15 Crisp & Tasty
16 Program Protection
(for electric models only)
17 Multifunction Display
Settings
18 Oven Temperature
19 Cooking Time
20 Core Temperature
21 Scroll Left
22 Scroll Right
23 Selector Dial for time,
temperature & changes)
24 Press & Go
1
10 11 12 13 14 15 16
SMART
COOKBOOK
KEY
EDIT
8
7
9
START
STOP
21
22
6
TEMP
TIME
18
PROBE
19 20
23
1
2
3
4
5
6
7
8
24
easyToUCH Optional Control Panel
easy Money
easy Service
I Minimal user training required
I Graphic view for checking function of
components
I No spoiled production due to operator error
I Economy through mixed loading
easy Cooking
I Simple touch control delivers perfect results
Cooking Round the Clock – Efficiency
I
High efficiency, power burner heating system OGS &OGB ONLY
Two (2) speed auto reversing convection fan for even heat distribution
Core Temperature Sensor – Precision
I
Standard
Control Panel
OES OGS OEB OGB
"Advance Closed System" technology with "Crisp & Tasty" feature
Model # Legend
Antibacterial, Hygenic Door Handle
I Heavy duty design with safety-vent
postion.
I Door close function: Close the door
easily even when your hands are full.
Give the door a gentle push.
I Retherm
I "Cook & Hold"
I Crisp&Tasty – crisp on the outside, tasty on
the inside
I Real natural taste and intense colors
I Gentle bio cooking preserves vitamins and
essential nutrients
I Intelligent preheating provides ideal results
I Press&Go – now with your product
photos
I Programmable, with an endless number of
recipes - up to 99 steps per recipe
I Clear text display of error messages
I Easy onsite software updates
easy Life
I Multimedia features, recipe download, operating
instructions shown on display
I USB interface for transfering recipes &
HACCP data
easy System
I Simultaneous cooking
I Ideal system solution for chain operators
8
Highlights
Cooking Modes
I Hot Air
I Steam
I Combi
O - Oven
E - Electric
I Raised position: No hot air or steam is
blown around your face. After rotating
by ninety degrees, the door will open
far enough to allow the hot steam to
escape upwards automatically.
I "Delta T" slow cooking
I "Crisp & Tasty"
Cleveland Standard Features
B - Boiler (steam generator)
S - Injection system for steam (boilerless)
Polished cooking compartment with coved corners for easy cleaning
Hinged fan guard and hinged removable pan racks
Space saving, easy to close "Disappearing Door"
Door latch with safety vent position and wear-free door switch
Vented, double glass door with integrated door stop
Easy to change, press-fit door seal
Oven light with shock resistant safety glass
Multipoint core temperature probe
Easy to use electronic controls for all operational functions
Self diagnostic system with full text message display
Easy to understand menu icons with bright graphics display
User friendly digital dial
Exclusive "Smart Key " for selecting option settings
ConvoClean (Optional) – Automatic cleaning
ConvoClean, the automatic cleaning
system from CONVOTHERM by Cleveland,
provides you with guaranteed standards
of hygiene thanks to automatic steam
disinfection and hot air sterilization.
I Better cost control: Select the required
cleaning level (1-4) and save unnecessary
water and electricity consumption.
I Added flexibility: Wire shelves can be
cleaned directly at the same time.
I More safety: After a power outage
during cleaning, an automatic forced
cleaning cycle is performed. The
cleaner is optimally dispensed.
Four highly-sensitive measurement points
ensure absolute control over the core
temperature of food being cooked. This
innovative multi-point core temperature
sensor controls and monitors with a high
level of precision and, in the case of
deviations, regulates the required oven
temperature fully automatically.
Digital controls for temperature, time and core probe settings
Eight (8) "Press & Go" one step, recipe start buttons
Cook book library for up to 250 stored recipe programs
Standard RS 232 connection for operating one unit with a PC
Memory module automatically saves unit settings and recipes
Smooth action hand shower for compartment cleaning
Efficient heating systems save energy and provides fast heat up times
Fully insulated cooking compartment for maximum energy savings
I More security: Precise, optimum
cooking.
I More quality: Optimum results every
time.
I More flexibility: Special sensor for
sous-vide cooking.
Time-consuming cooking processes such
as "Delta T", "Cook & Hold" or classic low
temperature cooking are particularly
essential for the preparation of highquality meat dishes. However, they can
also slow things down in the kitchen.
With CONVOTHERM by Cleveland Combi
Oven-Steamers, you can simply allow
7
these cooking processes to run overnight.
Slow cooking translates into great cost
savings. Achieve around 30% less meat
loss with the 100% safe low temperature
cooking process in the "Advanced Closed
System". The benefits could not be more
simple or safer.
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Legend
Combi Oven-Steamer
On/Off Key
Cooking Modes
ON
OFF
2
4
6
Steam
Hot Air
Start/Stop
3 Combi
5 Retherm
7
9
Cook Book
Edit
8 Smart Key
Programming / Help
Function indicators
17
STEAM
COMBI
HOT AIR
RETHERM
2
3
4
5
10 Reduced Power (for
electric models only)
11 Burner or Electric
Heating in Operation
12 Reduced Fan Speed*
13 Cooking Mode Engaged
14 Key Lock
15 Crisp & Tasty
16 Program Protection
(for electric models only)
17 Multifunction Display
Settings
18 Oven Temperature
19 Cooking Time
20 Core Temperature
21 Scroll Left
22 Scroll Right
23 Selector Dial for time,
temperature & changes)
24 Press & Go
1
10 11 12 13 14 15 16
SMART
COOKBOOK
KEY
EDIT
8
7
9
START
STOP
21
22
6
TEMP
TIME
18
PROBE
19 20
23
1
2
3
4
5
6
7
8
24
easyToUCH Optional Control Panel
easy Money
easy Service
I Minimal user training required
I Graphic view for checking function of
components
I No spoiled production due to operator error
I Economy through mixed loading
easy Cooking
I Simple touch control delivers perfect results
Cooking Round the Clock – Efficiency
I
High efficiency, power burner heating system OGS &OGB ONLY
Two (2) speed auto reversing convection fan for even heat distribution
Core Temperature Sensor – Precision
I
Standard
Control Panel
OES OGS OEB OGB
"Advance Closed System" technology with "Crisp & Tasty" feature
Model # Legend
Antibacterial, Hygenic Door Handle
I Heavy duty design with safety-vent
postion.
I Door close function: Close the door
easily even when your hands are full.
Give the door a gentle push.
I Retherm
I "Cook & Hold"
I Crisp&Tasty – crisp on the outside, tasty on
the inside
I Real natural taste and intense colors
I Gentle bio cooking preserves vitamins and
essential nutrients
I Intelligent preheating provides ideal results
I Press&Go – now with your product
photos
I Programmable, with an endless number of
recipes - up to 99 steps per recipe
I Clear text display of error messages
I Easy onsite software updates
easy Life
I Multimedia features, recipe download, operating
instructions shown on display
I USB interface for transfering recipes &
HACCP data
easy System
I Simultaneous cooking
I Ideal system solution for chain operators
8
Boilerless Models
OES/OGS
For North America only.
Electrical or gas operation
with injector system for
steam (boilerless)
Pan Capacity
2.5” (65mm) full size steam table pans (1/1GN)
18" (457mm) x 26" (660mm) full size sheet pans (2/1GN)
Recommended # of Meals per Day
Unit Dimensions (W x D x H )
Shipping Weight
Installation Requirements (OES)
Total Connected Load
Hot Air
Amps per Phase
Installation Requirements (OGS)
Total Connected Load
Hot Air
Venting
OES/OGS-6.10
OES/OGS-6.20
Six (6)
80-100
41.04 x 34.50 x 35.13” (1042 x 876 x 892mm)
375 Lb
208/3/60
240/3/60
9.9 KW
12.8 KW
8.6 KW
11.4 KW
27.3
30.8
120 V, 11.7 Amps, 60 Hz, single phase
45,400 BTU (Natural Gas)
45,400 BTU (Natural Gas)
Exhaust Hood required
Fourteen (14) or
Seven (7)
160-200
52.26 x 43.24 x 36.82" (1327 x 1098 x 935mm)
485 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
75,700 BTU
Exhaust Hood required
OEB/OGB-6.10
Six (6)
OES/OGS-10.10
OES/OGS-10.20
OES/OGS-12.20
OES/OGS-20.20
125-160
41.04 x 34.50 x 45.68” (1042 x 876 x 1102mm)
475 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
75,700 BTU
Exhaust Hood required
Twenty (20) or
Eleven (11)
230-285
52.26 x 43.24 x 45.68” (1327 x 1098 x 1160mm)
540 Lbs
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
132,700 BTU
132,700 BTU
Exhaust Hood required
Twenty-four (24) or
Twelve (12)
275-345
53.83 x 44.34 x 57.73” (1367 x 1126 x 1466mm)
717 Lbs (including trolley)
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
151,500 BTU
151,500 BTU
Exhaust Hood required
Forty (40) or
Twenty (20)
460-570
53.83 x 44.34 x 78.43" (1367 x 1126 x 1992mm)
970 Lbs (including trolley)
208/3/60
240/3/60
55.7 KW
73.4 KW
51.5 KW
68.6 KW
154.6
176.6
120 V, 22.5 Amps, 60 Hz, single phase
265,500 BTU
265,500 BTU
Exhaust Hood required
OEB/OGB-6.20
OEB/OGB-10.10
OEB/OGB-10.20
OEB/OGB-12.20
OEB/OGB-20.20
Fourteen (14) or
Seven (7)
160-200
52.26 x 43.24 x 36.82" (1327 x 1098 x 935mm)
485 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
12.8 KW
17.1 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
68,200 BTU
75,700 BTU
Exhaust Hood required
Ten (10)
Twenty (20) or
Eleven (11)
230-285
52.26 x 43.24 x 45.68” (1327 x 1098 x 1160mm)
540 Lbs
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
20.5 KW
27.3 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
132,700 BTU
113,600 BTU
132,700 BTU
Exhaust Hood required
Twenty-four (24) or
Twelve (12)
275-345
53.83 x 44.34 x 57.73” (1367 x 1126 x 1466mm)
717 Lbs (including trolley)
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
23.1 KW
30.7 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
151,500 BTU
132,700 BTU
151,500 BTU
Exhaust Hood required
Forty (40) or
Twenty (20)
460-570
53.83 x 44.34 x 78.43" (1367 x 1126 x 1992mm)
970 Lbs (including trolley)
208/3/60
240/3/60
55.7 KW
73.4 KW
51.5 KW
68.6 KW
30.8 KW
40.9 KW
154.6
176.6
120 V, 22.5 Amps, 60 Hz, single phase
265,500 BTU
132,700 BTU
265,500 BTU
Exhaust Hood required
Ten (10)
Models with Steam Generator
OEB/OGB
For North America only.
Electrical or gas operation
with boiler (steam generator)
Pan Capacity
2.5” (65mm) full size steam table pans (1/1GN)
18" (457mm) x 26" (660mm) full size sheet pans (2/1GN)
Recommended # of Meals per Day
Unit Dimensions (W x D x H )
Shipping Weight
Installation Requirements (OEB)
Total Connected Load
Hot Air
Steam Generator
Amps per Phase
Installation Requirements (OGB)
Total Connected Load
Steam Generator
Hot Air
Venting
9
80-100
41.04 x 34.50 x 35.13” (1042 x 876 x 892mm)
375 Lbs
208/3/60
240/3/60
9.9 KW
12.8 KW
8.6 KW
11.4 KW
7.7 KW
10.2 KW
27.3
30.8
120 V, 11.7 Amps, 60 Hz, single phase
45,400 BTU
45,400 BTU
45,400 BTU
Exhaust Hood required
125-160
41.04 x 34.50 x 45.68” (1042 x 876 x 1102mm)
475 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
12.8 KW
17.1 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
68,200 BTU
75,700 BTU
Exhaust Hood required
10
Boilerless Models
OES/OGS
For North America only.
Electrical or gas operation
with injector system for
steam (boilerless)
Pan Capacity
2.5” (65mm) full size steam table pans (1/1GN)
18" (457mm) x 26" (660mm) full size sheet pans (2/1GN)
Recommended # of Meals per Day
Unit Dimensions (W x D x H )
Shipping Weight
Installation Requirements (OES)
Total Connected Load
Hot Air
Amps per Phase
Installation Requirements (OGS)
Total Connected Load
Hot Air
Venting
OES/OGS-6.10
OES/OGS-6.20
Six (6)
80-100
41.04 x 34.50 x 35.13” (1042 x 876 x 892mm)
375 Lb
208/3/60
240/3/60
9.9 KW
12.8 KW
8.6 KW
11.4 KW
27.3
30.8
120 V, 11.7 Amps, 60 Hz, single phase
45,400 BTU (Natural Gas)
45,400 BTU (Natural Gas)
Exhaust Hood required
Fourteen (14) or
Seven (7)
160-200
52.26 x 43.24 x 36.82" (1327 x 1098 x 935mm)
485 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
75,700 BTU
Exhaust Hood required
OEB/OGB-6.10
Six (6)
OES/OGS-10.10
OES/OGS-10.20
OES/OGS-12.20
OES/OGS-20.20
125-160
41.04 x 34.50 x 45.68” (1042 x 876 x 1102mm)
475 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
75,700 BTU
Exhaust Hood required
Twenty (20) or
Eleven (11)
230-285
52.26 x 43.24 x 45.68” (1327 x 1098 x 1160mm)
540 Lbs
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
132,700 BTU
132,700 BTU
Exhaust Hood required
Twenty-four (24) or
Twelve (12)
275-345
53.83 x 44.34 x 57.73” (1367 x 1126 x 1466mm)
717 Lbs (including trolley)
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
151,500 BTU
151,500 BTU
Exhaust Hood required
Forty (40) or
Twenty (20)
460-570
53.83 x 44.34 x 78.43" (1367 x 1126 x 1992mm)
970 Lbs (including trolley)
208/3/60
240/3/60
55.7 KW
73.4 KW
51.5 KW
68.6 KW
154.6
176.6
120 V, 22.5 Amps, 60 Hz, single phase
265,500 BTU
265,500 BTU
Exhaust Hood required
OEB/OGB-6.20
OEB/OGB-10.10
OEB/OGB-10.20
OEB/OGB-12.20
OEB/OGB-20.20
Fourteen (14) or
Seven (7)
160-200
52.26 x 43.24 x 36.82" (1327 x 1098 x 935mm)
485 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
12.8 KW
17.1 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
68,200 BTU
75,700 BTU
Exhaust Hood required
Ten (10)
Twenty (20) or
Eleven (11)
230-285
52.26 x 43.24 x 45.68” (1327 x 1098 x 1160mm)
540 Lbs
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
20.5 KW
27.3 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
132,700 BTU
113,600 BTU
132,700 BTU
Exhaust Hood required
Twenty-four (24) or
Twelve (12)
275-345
53.83 x 44.34 x 57.73” (1367 x 1126 x 1466mm)
717 Lbs (including trolley)
208/3/60
240/3/60
26.3 KW
34.9 KW
25.8 KW
34.3 KW
23.1 KW
30.7 KW
77.8
88.8
120 V, 15.9 Amps, 60 Hz, single phase
151,500 BTU
132,700 BTU
151,500 BTU
Exhaust Hood required
Forty (40) or
Twenty (20)
460-570
53.83 x 44.34 x 78.43" (1367 x 1126 x 1992mm)
970 Lbs (including trolley)
208/3/60
240/3/60
55.7 KW
73.4 KW
51.5 KW
68.6 KW
30.8 KW
40.9 KW
154.6
176.6
120 V, 22.5 Amps, 60 Hz, single phase
265,500 BTU
132,700 BTU
265,500 BTU
Exhaust Hood required
Ten (10)
Models with Steam Generator
OEB/OGB
For North America only.
Electrical or gas operation
with boiler (steam generator)
Pan Capacity
2.5” (65mm) full size steam table pans (1/1GN)
18" (457mm) x 26" (660mm) full size sheet pans (2/1GN)
Recommended # of Meals per Day
Unit Dimensions (W x D x H )
Shipping Weight
Installation Requirements (OEB)
Total Connected Load
Hot Air
Steam Generator
Amps per Phase
Installation Requirements (OGB)
Total Connected Load
Steam Generator
Hot Air
Venting
9
80-100
41.04 x 34.50 x 35.13” (1042 x 876 x 892mm)
375 Lbs
208/3/60
240/3/60
9.9 KW
12.8 KW
8.6 KW
11.4 KW
7.7 KW
10.2 KW
27.3
30.8
120 V, 11.7 Amps, 60 Hz, single phase
45,400 BTU
45,400 BTU
45,400 BTU
Exhaust Hood required
125-160
41.04 x 34.50 x 45.68” (1042 x 876 x 1102mm)
475 Lbs
208/3/60
240/3/60
16.4 KW
21.6 KW
14.7 KW
19.6 KW
12.8 KW
17.1 KW
45.5
51.8
120 V, 11.7 Amps, 60 Hz, single phase
75,700 BTU
68,200 BTU
75,700 BTU
Exhaust Hood required
10
STEAMERS / COMBI-OVENS / KETTLES / BRAISING PANS / ROTISSERIES / COOK CHILL SYSTEMS
Ph: 1-800-338-2204 / Web: www.ClevelandRange.com / Email: Steam@ClevelandRange.com
Experts in Steam Cooking
Cook/Chill –
Perfect for Large Volumes
With Cook/Chill you can create dishes in large
volumes in the shortest time possible.
1
2
Production of
pre-cooked
dishes.
The benefits are obvious: you can prepare
dishes days before they need to be served and
preparation capacities can be easily be
increased.
3
Regenerating
chilled dishes.
Chilling in a Blast
Chiller storing in
the cold store –
up to 72 hours.
I More time: cooking without time constraints;
the processes of preparing and serving food
can be separated.
The generous shelf spacing
allows the Banqueting
Trolley to be loaded easily
from any side.
2
Optimum retherm,
anywhere, of ready
prepared dishes in your
Combi Oven-Steamer.
World Class
Technology
made in the USA
Advanced
Closed
System +3
Crisp & Tasty
featuring
1000 Meals in 8 Minutes:
our Plated Banqueting System
1
Combi Oven Steamers
3
Ready-prepared dishes can
be kept hot for up to 20
minutes under the Thermal
Cover.
For banquets, it's absolutely vital that high
quality dishes can be served simultaneously and
at the correct temperature. Whole menus can be
placed in position, frozen and later rethermalized
on the banqueting trolley, ready to be served.
In conjunction with the Cook/Chill process, the
CONVOTHERM plated banqueting system is the
ideal solution for anyone who needs to serve a
large number of guests with perfect dishes without the stress.
CBC BROCH 0410
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