When throughput and food safety must coexist, this rethermalization and convection hold oven ensures controlled, repeatable results for high-volume operations. Designed for continuous use, it combines programmable controls with forced-air convection to restore cooked products to safe serving temperatures while maintaining texture and moisture. Operators achieve compliance and consistency across large batches without sacrificing speed.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling. Remove trays and slides; wash with warm, soapy water and a soft cloth. Clean interior stainless surfaces with non-abrasive cleaner; rinse and dry. Vacuum condenser coils and check door seals; replace if cracked. Degrease vents and oven cavity to reduce fire risk. Sanitize food contact surfaces with safe sanitizer approved by CSA. Reinstall parts only when completely dry and reconnect power.#@@#Additional Info#@#Cres Cor RO151FPWUA18DX Quicktherm 28.75" stainless steel oven features programmable controls, four doors, 250 lbs capacity, 208V, 60Hz, 1-Ph, 50A, NEMA 6-50P, stainless exterior, CSA, and NSF certification.#@@#General Info#@#Description #@#
When throughput and food safety must coexist, this rethermalization and convection hold oven ensures controlled, repeatable results for high-volume operations. Designed for continuous use, it combines programmable controls with forced-air convection to restore cooked products to safe serving temperatures while maintaining texture and moisture. Operators achieve compliance and consistency across large batches without sacrificing speed.
#@@# Programmable Controls#@#
Operators use a programmable interface to set precise time and temperature profiles, ensuring repeatable cycles. Multiple cook-and-hold programs reduce variability and simplify training.
#@@# Convection Heat System#@#
A forced-air convection system circulates heat evenly, ensuring consistent internal temperatures throughout the cabinet. This airflow minimizes cold spots and shortens rethermalization times, boosting throughput.
#@@# Four-Door Access#@#
Four doors provide segmented access to product stacks, allowing staff to retrieve portions without exposing the entire load. This preserves holding integrity and limits temperature fluctuations during service.
#@@# High Capacity Slides#@#
The slide-style interior holds up to 250 pounds, supporting full-tray workflows in schools, hospitals, and catering. Slide rails fit standard pans and trays, streamlining staging and transfers.
#@@# Stainless Steel Construction#@#
A stainless steel exterior resists corrosion and simplifies cleaning in regulated environments. Smooth surfaces and welded seams reduce microbial risks and meet CSA and NSF standards.
#@@# Electrical Performance#@#
The oven operates on 208 volts single phase, drawing 50 amps to deliver 8000 watts for rapid heat recovery. A NEMA 6-50P plug ensures compatibility with commercial kitchens.
Compact dimensions optimize kitchen space while maximizing vertical capacity. The cabinet measures 28.75 inches wide, with a full-height form factor and a depth of 34.5 inches.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect door seals weekly and replace deteriorated gaskets to maintain heat retention. Clean condenser coils monthly to prevent airflow restriction and reduce energy draw. Flush interior conduits and wash slides with a mild detergent after service cycles to remove food residue. Calibrate programmable controls quarterly and verify voltage and amperage at 208v and 50 amps to ensure safe operation. Follow CSA and NSF schedules for sanitation and record maintenance actions.