NERONE MID - 3.3. Description; 3.3.1. Types of Cooking and Ovens

USE AND MAINTENANCE MANUAL
NERONE MID
23
EN
3.3. DESCRIPTION
The device object of this manual is a CONVECTION OVENfor professional use, for internal use,to be usedto cook foot
and not for storage,in the versions with electrical power supply.
3.3.1. TYPES OF COOKING AND OVENS
CONVECTION COOKING
ICON TYPE OF COOKING DESCRIPTION
CONVECTION COOKING PLUS FANS
RESISTANCE
The oven is equipped with mechanical ventilation that
allows an even distribution of hot air inside the cooking
chamber
COOKING WITH T DELTA (optional)
ICON TYPE OF COOKING DESCRIPTION
COOKING WITH T DELTA (optional)
Cooking which maintains the temperature difference
between the cooking chamber and the core probe
constant.
COOKING WITH FUNCTIONS (versions with resistance in the cooking chamber)
ICON TYPE OF COOKING DESCRIPTION
STEAM H
2
O
Water injection in the cooking chamber, in manual or
automatic mode
COOKING WITH CORE PROBE AND ∆°T
Cooking which maintains the temperature difference
between the cooking chamber and the core probe
constant.
ONLY VENTILATION (COOLING)
CONVECTION PLUS FANS
RESISTANCE
The oven is equipped with mechanical ventilation that
allows an even distribution of hot air inside the cooking
chamber
REGENERATION
ICON TYPE OF COOKING DESCRIPTION
- REGENERATION
Optimal heating and regeneration of previously
prepared or flash frozen foods.