Cleveland

COMBI OVEN-STEAMER

Project ________________________________

Item __________________________________

Quantity _______________________________

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Featuring the

 

"Advanced Closed

byCleveland

System +3"

MODEL: χ OES-20.10

CAPACITY: Twenty (20) - 13” by 18” by 1” half size sheet pans or Twenty (20) - 12” x by 20” by 2 1/2” steam table pans

ELECTRIC HEATED – Boilerless

Cooking Modes:

 

 

Hot Air

Retherm

"Delta T" slow cooking

Steam

"Cook & Hold"

"Crisp & Tasty"

Combi

 

 

 

Cleveland Standard Features:

"Advanced closed system" with "Crisp & Tasty" de-moisturizing feature

Efficient heating system saves energy and provides fast heat up times

Fully insulated cooking compartment for maximum energy savings

Polished cooking compartment with coved corners for easy cleaning

Six (6) 12" x 20" wire shelves

Hinged fan guard and hinged removable pan racks

Two (2) speed auto reversing convection fan for even heat distribution

Space saving, easy to close "Disappearing Door"

Door latch with safety vent position and wear-free door switch

Vented, double glass door with integrated door stop

Trolley with self draining condensate drip pan

Easy to change, press-fit door seal

Oven light with shock resistant safety glass

Multipoint core temperature probe

Easy to use electronic controls for all operational functions

Self diagnostic system with full text message display

Easy to understand menu icons with bright graphics display

User friendly selector dial

Exclusive "Smart Key" for selecting option settings

Digital controls for temperature, time and core probe settings

Eight (8) "Press & Go" one step, recipe start buttons

Cook book library for up to 250 stored recipe programs, each recipe capable of 20 steps

RS 232 connection for controlling one unit with a PC (personal computer)

Memory module automatically saves unit settings and recipes

Manual program override feature for operational settings

Smooth action hand shower for compartment cleaning

Injection system for steam

Options and Accessories

ConvoClean automatic compartment washing system

PC-HACCP software for establishing "HACCP controls" and automatic documentation of the cooking process

Lockable cover over operating controls for prison installations

Short Form Specifications

Shall be Cleveland Model: OES-20.10 Combination Convection Oven / Steamer with simple to operate electronic programmable controls for Hot Air, Convection Steam, and Combination cooking modes, "Cook & Hold" and "Delta T" slow-cooking capabilities, "Advanced Closed System" with "Crisp

&Tasty" de-moisturizing feature. Multiple cooking stage programs, stored recipe library, multipoint core temperature probe, "Press & Go", one-step recipe start buttons, "Smart Key" for selecting option settings, two (2) speed auto reversing convection fan, boilerless. "Disappearing Door". Capacity for twenty (20) 12" x 20" x 2 1/2" pans.

USB or RS 485 connection for networking and controlling up to 32 units with a personal computer

Pan rack with trolley

Plate rack with trolley for banquet operations

Thermal cover for plate or pan rack

ConvoClean compartment cleaning solution

ConvoCare concentrate for compartment rinse cycle

"Dissolve" generator descaling solution

Chicken Grill Rack

12" x 20" Wire Baskets for frying products

Additional 12" x 20" Wire Shelves

Pre-heat bridge

480 volt option

Kleensteam II Water Filters

SECT. IIA PAGE 33 0707

1333 East 179 St.,

Tel: 1-216-481-4900

Web Site: www.ClevelandRange.com

Cleveland, Ohio, U.S.A. 44110

Fax: 1-216-481-3782

Email: Steam@ClevelandRange.com

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Cleveland Range OES-20.10 specifications Cleveland Standard Features, Options and Accessories

OES-20.10 specifications

The Cleveland Range OES-20.10 is a state-of-the-art steam kettle designed for commercial kitchens and foodservice operations. This piece of equipment is engineered to deliver high performance, versatility, and exceptional reliability, making it an essential addition to any food preparation area.

One of the main features of the OES-20.10 is its 20-gallon capacity, which allows for the efficient cooking, simmering, or boiling of various food items. This substantial size makes it ideal for large batches, catering events, or busy restaurant kitchens. The steam kettle is constructed from high-quality stainless steel, ensuring durability and resistance to rust and corrosion. This not only extends the lifespan of the kettle but also makes it easy to clean and maintain.

The OES-20.10 utilizes a precisely controlled steam injection system, which delivers heat evenly and efficiently. This technology enables chefs to cook food items evenly, preventing scorching and ensuring consistent quality. The kettle features a hinged, insulated cover that helps retain steam and heat, contributing to quicker cooking times and reduced energy consumption.

In terms of user-friendliness, the Cleveland Range OES-20.10 is designed with an ergonomic control panel that features easy-to-read gauges and simple controls. This allows operators to adjust settings quickly, ensuring that food is cooked to the desired specifications. The kettle also includes a manual or automatic draining option, providing flexibility in the cooking process and simplifying cleanup.

Safety is a paramount consideration in the design of the OES-20.10. It is equipped with multiple safety features, including a pressure relief valve and a safety interlock system, which ensures that the kettle can only be operated when the lid is securely in place. Furthermore, the unit is designed to minimize the risk of burns, with cool-to-the-touch handles and an insulated body.

The Cleveland Range OES-20.10 steam kettle is an excellent choice for foodservice professionals seeking a reliable and efficient cooking solution. Its combination of robust construction, innovative steam technology, and user-friendly features make it a valuable asset in any commercial kitchen. Whether preparing soups, stews, sauces, or vegetables, this steam kettle meets the demanding needs of the culinary industry, delivering consistent results that contribute to a successful foodservice operation.