SAN-SON HSC-U HIGH SPECIALTY COMBINED OVEN
GENERAL CHARACTERISTICS
• Stainless steel body exterior and interior.
• Convection system with balanced turbine.
• User-friendly system with on-screen guides.
• Modes: Convection with and without steam.
• Programmable steam humidity (low, medium, high and manual).
• Memory for 100 recipes with three sequences with changes in temperature, time and humidity during baking.
• Uses gastronomic tray in 10 positions.
• On-screen guide control for easy handling.
• Manages a cooking uniformity of up to 80%* for flour-based foods.
• Door with double refractory glass and sealed with silicone seal with one-hand opening system.
• User-friendly system for screen-guided handling.
• Convection system with balanced stainless steel turbine.
• Kitchen with gastronorm inserts, roasting tray, flat trays and perforated trays (capacity for 10 gastronorm inserts of 10 cm depth).
• Core probe for cooking control and temperature detection inside the food.
• Modes: Convection with and without steam. Programmable steam humidity (low, medium, high and manual).
• Keeps in memory recipes with three sequences with changes in temperature, time and humidity during baking.
• Receive special trays: Roasting tray (18 chickens/hr.) Pizza tray
HEATING SYSTEM
- Heating system with stainless steel torch burner with consumption of 75,000 Btu/hr.
- Instant response heat exchanger made of stainless steel. It uses primary forced air for better use of gas combustion, with heat reuse.
- Double fiberglass insulated body.
- Accelerated baking and rapid recovery of internal temperature.
- Insulated (class F) and ventilated motor to withstand high and continuous oven temperatures.
- Balanced stainless steel turbine.
PROGRAMMING
• Easy-to-use stainless steel button-operated display panel
operation.
• Programmable memory for recipes with three sequences of 3 steps each.
• Special program to simulate bain-marie, frying, cook and hold,
baking pizzas.
• Special program for fermenting dough (up to 55ºC).
• Cooling program allowing the extraction of hot air to accelerate the temperature drop.
• Technical self-diagnosis program installed (requires code).
• Requires outlet to drainage or a waste container.
APPLICATIONS
• Cook soups - Stews - Bake - Boil - Grill - Steam.
• Fry precooked products.
• Bakery (French - Danish - Freitte) - Pastry - Cakes - Cookies.
• All types of meat - Fish - Empanadas - Pizzeria - Tamales - Specialties - Sweet bread - Cakes - Desserts - Almost everything that requires an oven or steamer to cook.
• Roast poultry (18 chickens every 75 min) and much more.
BASE
• Stainless steel base with tray guides.
• Adjustable legs.
SECURITY
• Temperature detection and management with precise PT100 sensors.
• Safety system through sensors for ignition and gas activation).
ACCESSORIES
• Set of 3 special trays for baguettes, roasting (18 chickens/hr.) and pizzas
SPECIAL REQUIREMENTS:
• 127V, 60 Hz polarized single-phase connection.
• Drinking water intake with a water pressure between 49 Kpa (0.49 Bar) or 196 Kpa (1.96 Bar) (salt-free water is recommended with the use of a filter).
• Requires outlet to drainage or a waste container.
• The equipment requires gas and electricity supply.
*Approximate data, the operation, product and type of tray may
affect uniformity.
*INCLUDES BASE