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General| Category | Commercial Food Equipment |
|---|---|
| Model | Versicarte-Pro |
| Manufacturer | Moffat |
| Brand | Moffat |
| Type | Mobile Cook and Hold Oven |
| Power Supply | 208-240V, 50/60Hz, 1-Phase or 3-Phase |
| Power Consumption | 3.0 kW |
| Control Type | Digital |
| Mobility | Mobile, on castors |
| Door Type | Hinged, insulated |
| Material | Stainless Steel |
| Cooking Surface | N/A (Oven) |
| Dimensions | 850mm (W) x 900mm (D) x 1885mm (H) |
| Weight | Approximately 200 kg |
| Warranty | 1 Year Parts and Labor |
Proper air flow is crucial for compressor and condensing coil performance.
Procedure for safely removing and reinstalling the Sahara fan heating cell.
Instructions for fitting and removing the hot cupboard doors correctly.
Guide on how to remove, adjust, and refit the shelves in the hot cupboard.
Steps to access and adjust the temperature controller for the heated display.
Adjusting the spring tension in the plate dispenser for different plate weights.
Guide on how to set the timer for various cooking and regeneration cycles.
Instructions for adjusting the temperature set-point for the oven.
Procedure for cooking and freezing food using the convection oven.
Procedure for cooking and chilling food using the convection oven.
Steps for using the oven for baking applications like pies and sausage rolls.
General guidelines for baking, roasting, and other applications in the oven.
How to adjust the guides for different plate sizes in the dispenser.
Procedure for setting the spring tension for optimal plate dispensing.
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