Model: Genius T 12-21 Electric (boilerless)

Model: Genius T 12-21 Electric (boilerless)
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Item #:
Quantity:
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Model:
Genius T 12-21 Electric (boilerless)
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Vario-Steaming
Steaming
Forced Steaming
Combi-Steam Cooking
Convection
LT-cooking (cook & hold)
Delta-T Cooking
Baking
Program capacity: Up to 300 fully
automatic, multi-step programs.
Favourites: Customized listing for fully
automatic programs.
Description
Our Unit is a boilerless, self-cleaning,
combi oven designed for steaming and
convection cooking either separately,
sequentially or combined. The combi
oven has live-steam-system that
generates steam directly into the
cooking chamber, for faster heating and
reheating without requiring a stand-by
mode. An award winning Multi-Eco
system
simultaneously
pre-heats
incoming water and cools outgoing
condensate to reduce energy and water
consumption.
Features
5 Unique Start Screens
9 Menu Groups:

Pasta
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Desert/cakes
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Bread/rolls
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Poultry
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Meat
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Fish/seafood
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Vegetables
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Side dishes
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Banqueting/Rethermalization
9 Cooking Methods: Thawing, Poaching,
Braising,
Steaming,
Roasting,
Broiling/browning, Grilling, Baking,
Regenerating.
9 Modes of Operation:
Mixed-Load-Cooking Multi-Level, shelf
control for timed, multi-product
cooking. Independent shelf timers.
Alpha-numeric character shelf identifiers
(product names). Capable of batch
cooking for multiple food products at
once. Significant savings of electricity/
gas, water, time and labor.
Glass Panel with Sensors and Color
Monitor Laminated safety glass.
Integrated, flat surface for maintenancefree
sanitation.
Multi-directional
operating unit "Scout" for one-hand
operation. Simultaneous input of all
cooking procedures, temperature and
moisture level. Full-color graphic user
interface
displays cooking chamber
climate (temperature and humidity) ,
menu groups, cooking modes, program
list, favourites, special programs and
additional
functions.
Multilingual
Interface.
Climate Control Patented Climatic ®
controls temperature and moisture
level. Active humidification and/or dehumidification. Dry heat and humidity in
combination with temperature and
humidity graphically displayed.
Steam Generation On demand steam
generation via Live-Steam-System in the
cooking chamber. Manual steam
injection at any time. No pre-heating or
stand-by required. Significant energy
and water savings.
Steam Extraction Steam extracted via
patented Steam Protection System (SPS)
before program ends. Reduces danger
of steam burns. Reduces excess
humidity in the kitchen environment.
Recirculation system reuses steam for
maximum energy efficiency.
Heat Exchanger Heat recovery through
Multi-Eco System. Pre-heats incoming
water for on-demand steam generation.
Highly water and energy efficient.
Exceeds drain temperature standards for
most municipalities.
Active Temp Automatic pre-heating or
cool down of the cooking chamber.
Closed door cool-down using residual
heat
via
Multi-Eco
System.
Core Temperature Probe Integral multipoint, thermocouple controlled food
core temperature probe. Temperature
range 68° to 210˚F. Correction alarm if
improperly placed in product.
Fan Multi-speed fan. Preset and
programmable fan speeds. Auto-reverse
fan mode for even browning. AISI 304
stainless steel fan wheel.
Cooking Cabinet Seamlessly welded,
coved-cornered stainless steel. Large
chamber for greater capacity (up to 26%
more space). NSF conforming, hygienic
cooking chamber.
HACCP Automatically records of all
relevant HACCP data. On demand access
to HACCP information, via integrated
screen. Serial interface RS 232 for data
exchange with printer or pc.
Half Energy Feature (E/2) Reduced
electrical load. Ideal in peak times.
Cleaning
Patented
fully-automatic
autoclean® technology. 100% processcontrolled for guaranteed hygiene. No
manual cool-down required. No direct
employee contact with cleaning agents.
Bio-degradable cleaning/rinsing agents.
Delayed start time possible.
Hand-shower Integrated hand shower
with automatic rewind.
Construction
Constructed to withstand temperature
range from 86˚ to 572°F and
humidification
from 0% to 100%.
Hygienic cooking chamber with coved
corners, seamless welding. Interior and
exterior housing of chrome nickel steel
CrNi 18 10, BS 304 S15, AISI 304.
Tempered door glass (with hinged
double panes for easy cleaning) with
lock-in-place positions, ventilated door,
removable door gaskets & integrated
drain pan. Quick release safety door lock
for single-handed operation. Automatic
fan stop when door opens. Integrated,
external hand shower, with automatic
return and shut off - for use with door
opened or closed. Bright interior lighting
with halogen lamps. Roll-in-trolley with
supports, stabilising feature, securing
device for pans. Integral guide-rails
facilitate proper trolley positioning.
Exhaust and odor seal integrated in
drain - fixed connection in accordance
with
national
and
international
regulations. Sensor-controlled, twostage cool down water condensation.
Split water connections for hard and soft
water. Swivelling control panel - easy
service access from the front.
Manufactured
according to quality
management system EN ISO 9001. IPX 5
Water-tight rating.
Options / Accessories
Banquet systems
Serial interface RS 485
ProConnect programming software
Special voltages and marine design
Dimensions
Width:
Depth:
Height:
Gross Weight:
Number of Levels:
51.57”
42.76”
58.66”
772 Lbs.
12
Distance between levels:
Capacity sheet pans (18x26)
Capacity steam pans (12x20)
2.64”
12
24
Electrical: ( Version 1)
Voltage:
Phase:
Amperage:
Connected load (KW):
208 VAC
3 ph
70 amps
22
Electrical: ( Version 2)
Voltage:
Phase:
Amperage:
Connected load (KW):
480 VAC
3 ph
35 amps
22
Hz:
60
Certifications:
ETL, ETL Sanitation
Protection (water tight):
IPX5
Water Inlet
¾” garden hose
connection
Water Drain:
2”
*We reserve the right to change (EH 11-2012)
Please note:
Based on the
water quality in
your area, a
water filter is
recommended.
Any filter
applied should
be sized to
handle the flow
rate of the
machine
selected, as well
as achieve the
water quality
specified.
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA
Phone: 800-551-8795 Fax: 336-661-9546 sales@elomausa.com www.elomausa.com
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Water requirements
The Incoming water quality should not exceed the following limits. With water it is necessary to know
about the ingredients and their effects.
X
Eloma water flow rate
Type
6_11
10_11
12_21
20_11
20-21
Softened water
in g/h
4,00
5,25
6,50
10,50
13,25
Hard water
in g/h
14,50
14,50
14,50
17,00
17,00
Water pressure
min:
30 PSI
max:
87 PSI
Softened water quality
total hardness:
≤ 3° dH
3 gra i ns /ga l l on
pH- value:
7,0 to 8,5
conductivity:
-
≤ 90 μS/cm³
Cl :
< 60 mg/l
SO4:
< 100 mg/l
SiO4:
< 10 mg/l
Fe:
< 0,05 mg/l
Mn:
< 0,05 mg/l
Cu:
< 0,05 mg/l
Cl2:
< 0,10 mg/l
1.
2.
3.
4.
5.
6.
7.
8.
9.
Drain
Tap (raw) water
Softened water
Power supply
Connection kitchen control system
Energy optimising
Connection cleaner
Connection rinse
Adjustment + / -10 mm
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA
Phone: 800-551-8795 Fax: 336-661-9546 sales@elomausa.com www.elomausa.com
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Short Specification
GENIUS T 12/21 Electric
Provide ELOMA Model Genius T 12-21 Electric boiler less with Multi -Eco -System to reduce the
water consumption and work in conjunction with ELOMA Live Steam System which preheats the
water, to shorten the recovery time and saves energy. Units shall have 5 selectable start up
screens; 9 Menu groups with pictograms; favorite menu list; 9 Cooking methods; manual control
and general recipe selection up to 300 recipes. Unit shall have standard auto reversible and
speed adjusting fan for even browning. Unit shall perform the functions of steaming in the
temperature range from (86 F to F 265; C˚23- C˚129) and convection and combination mode in
the range from (86 F- 572 F; C˚23-C˚300). Control board should be flush and without any
knobs and accessible from the front for maintenance, build to comply with IPX5 water jet
protection. Units shall have Auto clean function with bio degradable liquid cleaner and rinse and
quick connectors to prevent exposure or direct contact with chemicals. Unit shall have an
external self retractable water hose with anytime access without the need to open the door or
the risk dropping hose on the floor. Unit shall have standard safety door latch with 2 steps
opening and a programmable SPS (Steam protection System). Oven should fit 12 full size sheet
pans or 24 steam table pan. Unit should be build with an internal cooking chamber isolation of
NESA 17 mm to prevent heat loss. HACCP Data should be fully readable on screen. Water supply
shall be tested and a filter system similar to MAVEA Purity 1200 provided, that will meet the
manufacturer’s requirements for this unit and water conditions found.
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA
Phone: 800-551-8795 Fax: 336-661-9546 sales@elomausa.com www.elomausa.com
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