NERONE GN - Page 29

NERONE
| User and Maintenance Manual | EN
29
OVENS LINE DESCRIPTION
This manual refers to electrical “CONVECTION OVENS" suited for professional cooking of food.
Types of cooking and ovens:
CONVECTION COOKING:
CONVECTION + FANS HEATERS
The ovens are equipped with mechanical ventilation which allows a uniform distribution of the hot air
inside the cooking chamber.
DELTA T COOKING (optional):
This type of cooking maintains a constant temperature difference between the oven chamber and the core of the food
throught the core probe.
COTTURA CON FUNZIONI (VERSIONI CON RESISTENZA NELLA CAMERA DI COTTURA)
GRILL FUNCTION + CONVECTION
GRILL FUNCTION
ONLY FANS (COOLING)
CONVECTION + FANS HEATERS
The ovens are equipped with mechanical ventilation which allows a uniform distribution of the hot air
inside the cooking chamber.
REGENERATION:
Heating and optimal regeneration of pre-cooked foods or killed foods.
ATTENTION
All operations regarding the points:
• POSITIONING
• CLEANING
• ELECTRICAL AND HEARTHING CONNECTIONS
• MAINTENANCE AND REPLACE OF ELECTRICAL AND/ OR COOLING PARTS
Must be carried out by high qualifi ed technical staff.