PROJECT
QUANTITY
ITEM NO
ClassicCombi™ Combi Oven | MODEL |
Electric or gas |
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General Information
Henny Penny ClassicCombi™ combi ovens use moist heat and dry heat, either separately or in combination, to produce the ideal cooking conditions for a wide variety of foods.
Four basic cooking modes employ a variety of
• Steaming/Moist heat:
• Convection cooking/Dry heat: Electric:
• Combination/Dry and moist heat:
• Rethermalizing/Dry and moist heat:
ClassicCombi™ model ECC-220
The
(20)
Henny Penny bridges the gap between boiler and boilerless combis with Advanced Steam Technology.™ This system introduces large amounts of steam into the cooking cabinet quickly without the deliming and maintenance issues of a boiler.
Units include a
2/1 GN mobile oven rack (MOR) or
Standard Features
•Advanced Steam Technology™ for effective steam generation without boilers.
•Easy to operate control panel, dial settings, LED readouts and icons.
•Operators can select and input cooking parameters manually.
•Cleaning program with user guide.
•Manual humidification.
•Offers up to 3 cooking steps in sequence.
•Temperatures can be displayed in either °F or °C.
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•Filterless grease extraction.
•Rethermalizing and plated banquet system utilizes specific settings including fan speed function for easy, high quality banquet cooking.
•Seamless interior cabinet of
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•Rear ventilated,
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•Integrated siphon for easy drain connection.
•Time delay start and preheat/cooldown button.
Options, accessories
WaveClean™
Crisping Control - Active dehumidification for crispy products
Full seal door with
Alternative voltages
Chicken grids
Marine version
Oven plate rack (OPR)
© 2007Henny Penny Corporation, Eaton, OH 45320 USA Revised 7/17/07
Henny Penny Corporation
PO Box 60 Eaton OH 45320 USA
+1 | 937 | 456.8400 | 800 | 417.8417 |
+1 | 937 | 456.8434 Fax | 800 | 417.8434 Fax |
www.hennypenny.com