Convotherm OEB Series User Manual

Service Handbook OEB/OES/OGB/OGS
2.2 The Closed System  automatic steam and heat circulation
Electric unit with steam generator (OEB) Gas unit with steam generator (OGB)
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Electric unit with direct injection (OES) Gas unit with direct injection (OGS)
1 = Pressure compensation valve
2 = Fan
3 = Suction panel
4 = Oven
5 = Convection heater / Convection heat exchanger
6 = Air and Steam circulation
7 = Cover for Demoisturizing insert
8 = Oven drain
9 = Demoisturizing insert
10 = Condenser
11 = Hydraulic seal in condenser
12 = Injection nozzle for Demoisturizing
13 = Condenser outlet
14 = Condenser over flow
15 = Injection nozzle Condenser cooling
16 = Water inlet Demoisturizing
17 = Water inlet Condenser cooling
18 = Water inlet Steam generator filling / Water inlet
direct injection
19 = Breather pipe
20 = Ventilation pipe
21 = Water level probe / Direct injection
22 = Steam generator
23 = Steam outlet opening
24 = Fan
25 = Immersion heating element / Steam generator
heat exchanger
26 = Pump for draining the steam generator
Information: Advantages of the original CONVOTHERM CLOSED SYSTEM
 Greater steam and temperature saturation
 More intensive heat transfer
 Shorter cooking times
 Less energy and water consumption
 "Quick steam cooking" pressureless over 100 °C
 Optimum automatic steam regulation specific to product
 No unwanted odors during the cooking process
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AS/11-2011 2_02e_The Closed System_b

Convotherm OEB Series Specifications

General

Brand	Convotherm
Model	OEB Series
Category	Commercial Food Equipment
Language	English