Convotherm’s C4 ED 6.20ES-N combi oven ensures precise, repeatable cooking in high-volume kitchens while conserving energy through efficient electric operation. Its boilerless steam system and full-size capacity meet diverse production needs in restaurants, hospitals, schools, and hospitality operations. Built for professional kitchens requiring consistent results and uptime, the unit combines stainless-steel durability with user-friendly controls to simplify service and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Convotherm C4 ED 6.20ES-N and allow it to cool. Remove racks and pans, then wipe interior surfaces with a mild soap solution and a soft cloth. Clean the door gasket and window with non-abrasive cleaner to maintain seals and visibility. Descale steam channels per manufacturer intervals to prevent buildup in the boilerless steam system. Vacuum or brush condenser areas and vents to preserve airflow and reduce energy use. Reinstall dry components and reconnect power.#@@#Additional Info#@#The Convotherm C4 ED 6.20ES-N is a full-size stainless steel electric combi oven, 208/240V 3-phase, boilerless, fits (6) 18"x26" or (12) 12"x20" pans, 41.66" depth, 436 lbs, ENERGY STAR certified.#@@#General Info#@#Description #@#
Convotherm’s C4 ED 6.20ES-N combi oven ensures precise, repeatable cooking in high-volume kitchens while conserving energy through efficient electric operation. Its boilerless steam system and full-size capacity meet diverse production needs in restaurants, hospitals, schools, and hospitality operations. Built for professional kitchens requiring consistent results and uptime, the unit combines stainless-steel durability with user-friendly controls to simplify service and maintenance.
#@@# Boilerless Steam System#@#
The boilerless steam design generates steam on demand without a separate boiler, reducing service points and simplifying operation. Operators achieve precise humidity control for baking, steaming, and regenerative cooking while minimizing boiler maintenance.
#@@# Full Size Capacity#@#
The oven accommodates six 18" x 26" pans or twelve 12" x 20" hotel pans, supporting batch cooking and multi-product schedules to maximize throughput. Chefs consolidate production runs, reducing staging time and kitchen traffic during peak periods.
#@@# Electric Power Supply#@#
Operating on 208/240 volts 3-phase electrical service, the unit delivers consistent power for commercial installations. Facilities with three-phase infrastructure benefit from stable performance, long service cycles, and steady temperature control.
#@@# Stainless Steel Construction#@#
Stainless-steel surfaces on the exterior and cooking chamber resist heavy use and frequent cleaning, preserving sanitary operation and reducing wear. Compliance with health standards becomes easier for kitchen staff.
#@@# Control Interface#@#
Dials and buttons provide tactile, straightforward control over cooking programs and adjustments, enabling rapid operator training and consistent execution. Teams benefit from a predictable interface that reduces programming errors during busy shifts.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Convotherm C4 ED 6.20ES-N combi oven by descaling monthly with approved descaler to prevent buildup. Clean the chamber daily with nonabrasive detergent, washing racks separately. Inspect door gaskets weekly for damage and replace if sealing fails. Clear condenser and vents weekly for airflow. Check controls before use and schedule biannual calibration for consistent performance.