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E2000 Series - Electric Deck Oven

E2000 Series - Electric Deck Oven

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E2000 Series Electric Deck Oven

E2000 Series provides even baking and roasting with 2 Pan Bake Ovens

Weight 550 lb (249.4800 kg)

E2000 Series - Electric Deck Oven

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Two pan bake ovens available with 1, 2 or 3 ovens

Bake Section

Bake section hearth is 3/4" (19mm) core plate. Oven door on each section is equipped with an inspection window with two 16" (406mm) wide by 5" (127mm) high sheets of tempered glass. Deck floodlights are recessed in oven wall of each deck to enable easy viewing of products. Lights are operated by an ON and OFF switch located on front of the control panel.

Roast Section

Roast section hearth is 1/8" (3mm) thick cold rolled steel. Each roast deck comes standard with one grid type welded steel oven rack supported by heavy porcelain enameled rack slides.

Heating Section

Top and bottom tubular type elements each operated by a 3 heat heavy duty reversible switch ensure flexibility of heat. Heavy duty thermostat gives temperature range of 150°F (66°C) to 550°F (288°C).

Venting

Each section is provided with an oven vent. On multiple decks, vents are connected. Minimum recommendedclearance to exhaust canopy is 12" (305mm).

Timer

A five hour mechanical timer is standard on every roast section. A one hour mechanical timer is standard on everyback section.

Oven Door

Oven door extends the full width of the oven interior. Door opens level with oven deck and will bear in excess of 250 lbs. (113 kg.) load.

Service

Service of all wiring, thermostat, pilot light, door spring and floodlights is done from a front hinged control panel. Elements may be removed through oven doors without removal of door.

Standard Finish

Standard finish is stainless steel. Front, sides and legs.

Optional Finish

Stainless steel back, top as required.

Flue Diverter

Canopy diverter is standard. Direct connect diverter is also available.

Marine Equipment

Deck fasteners and door latches are available..

Steam Injection

Internal steam injectors and accessories are available for bake sections. Steam injection is recommended for baking of hard rolls, Vienna bread, French bread and other hard-crusted breads. Steam supply is to be provided by others.

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