Commercial Bakery Convection, Steam, & Rotisserie Oven Natural Gas BV400G-V

Oven Capacity: • 40 3# chickens • 10 standard 18″ x 26″ pans • 5 12″ x 20″ x 2.5″ steam pans Programmable touch-screen controls with USB port Loading door with heavy-duty, hold-open hinges and latch system provides a tight seal while minimizing operator effort to load or unload the oven Large window with two panes for easy viewing; the interior pane is fixed to provide additional door rigidity while the exterior window opens easily for cleaning between the panes Rotating interior oven rack provides even cooking results 95,000 BTU/Hr. in-shot burner system Single point cold water connection Patented, self-contained steam system with patented improvements generate more steam than a standard minirack oven Patented automated wash system reduces the need for daily manual cleaning of the oven • Heavy cleaning cycle only takes two hours and uses 24 gallons of water • A 30 minute short wash cycle takes care of any mid-day needs without shutting down afternoon production • No contact liquid soap dispensing system • “Out of Soap” detection system • Manual soap priming system Patented grease separation system utilizes gravity and a valve rather than a pump; reducing maintenance issues and water in the grease Oven stand with locking casters and storage space for pans or tool Grease collection & transit caddy • 2 – 5-gallon grease containers, plenty of room for a typical day’s use • The convenient transit caddy includes viewing windows to monitor grease levels inside and a retractable handle that stows out of the way when not in use Read more