Handle peak service with controlled power and consistent output. This roll-in combi oven operates on liquid propane and delivers 218,400 BTU, engineered for continuous high-volume cooking in institutional and commercial settings. Operators will appreciate the boilerless steam generation and touchscreen controls that streamline production while maintaining product quality across large pan capacities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off gas. Remove racks and trays; wash with warm, soapy water and a non-abrasive sponge. Wipe interior surfaces with a mild detergent to remove residue and grease. Flush drains and clean filters to prevent clogs. Clean exterior stainless steel with a soft cloth and approved cleaner, then dry. Inspect door seals and hinges; replace worn parts. Schedule weekly coil and vent checks to lower utility use. Ensure all components dry before reconnecting power and gas.#@@#Additional Info#@#Convotherm C4 ET 20.20GS-N-LP roll-in combi oven delivers 218,400 BTU with liquid propane. It supports (40) 12" x 20" or (20) 18" x 26" pans, has a touchscreen control, 120v 1-Ph 60Hz power, and is made of stainless steel.#@@#General Info#@#Description #@#
Handle peak service with controlled power and consistent output. This roll-in combi oven operates on liquid propane and delivers 218,400 BTU, engineered for continuous high-volume cooking in institutional and commercial settings. Operators will appreciate the boilerless steam generation and touchscreen controls that streamline production while maintaining product quality across large pan capacities.
#@@# Capacity Optimization.#@#
Configure up to 40 12" x 20" pans or 20 18" x 26" pans to support continuous batch workflows. This configuration minimizes staging time and allows kitchens to run multiple trays simultaneously, reducing turnaround for high-volume menus.
#@@# Steam Generation.#@#
Rely on the boilerless steam system to produce immediate steam without the need for separate boiler maintenance. Chefs can switch between steam and convection modes rapidly, enabling precise humidity control for roasting, proofing, or steaming tasks.
#@@# Heat Output.#@#
Harness 218,400 BTU to achieve rapid recovery and uniform cooking across all racks. The large heat capacity sustains set temperatures during peak cycles, preventing long recovery times that could interrupt service.
#@@# Control Interface.#@#
Operate a capacitive touchscreen that provides intuitive program selection and quick access to stored recipes. Kitchen staff will repeat complex cycles accurately, lowering training time and improving consistency.
#@@# Construction Durability.#@#
Expect full stainless steel construction that withstands heavy daily use and frequent cleaning cycles. Maintenance crews will perform routine sanitation with durable surfaces that resist corrosion and wear.
#@@# Electrical Profile.#@#
Draw 120 volts at 10.6 amps and 1000 watts for control systems while the unit runs on liquid propane for primary power. Facilities planning teams can coordinate gas hookups and standard electrical circuits without additional phase requirements.
#@@#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#@#Verify proper gas supply and kitchen space before delivery. Installation by a certified technician is recommended for optimal performance.#@@#Maintenance Guide#@#Inspect gasket integrity weekly and replace any sections that show cracking to preserve seal performance. Clean chamber surfaces after each shift using a neutral pH detergent and rinse thoroughly to prevent residue buildup. Descale interior components monthly when operating with hard water to maintain steam production. Lubricate hinge points quarterly with food-safe lubricant. Verify burner ignition and flame quality daily and document findings for CSA or health inspections.
