Stop trading speed for consistency. This electric rethermalization and hold oven combines controlled rethermalization cycles with precise holding functions to deliver uniform product temperature across full-size pans while sustaining throughput during busy service periods. Food service managers gain predictable holding windows and repeatable reheating profiles that suit high-volume kitchens, hospitals, campuses, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow it to cool before cleaning. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior and door gaskets with a mild detergent; inspect seals and replace if damaged. Clean exterior stainless steel with non-abrasive cleaner; polish following the grain. Vacuum condenser area and coils to remove dust, improving efficiency and reducing amps draw. Sanitize food-contact surfaces with CSA-approved sanitizer and air-dry before reconnecting power.#@@#Additional Info#@#Cres Cor RR-1332W-DE electric AquaTemp oven offers reheating and holding at 208v with solid state controls. Features stainless steel, CSA compliance, 50 amps, 60 Hz, three-phase power, and dimensions: 39" W, 33.78" D, 77.63" H.#@@#General Info#@#Description #@#
Stop trading speed for consistency. This electric rethermalization and hold oven combines controlled rethermalization cycles with precise holding functions to deliver uniform product temperature across full-size pans while sustaining throughput during busy service periods. Food service managers gain predictable holding windows and repeatable reheating profiles that suit high-volume kitchens, hospitals, campuses, and catering operations.
#@@# Solid State Controls#@#
Operators access programmable rethermalization schedules through solid state process controls that maintain setpoints with minimal drift. Engineers will appreciate electronic stability across 208v, 3-phase power, which reduces temperature variance during long duty cycles.
#@@# AquaTemp System#@#
Integrated AquaTemp circulation balances humidity and heat to prevent surface drying and preserve product texture during rethermalization and hold modes. Chefs retain product quality through controlled moisture transfer while units run continuous service without frequent manual intervention.
#@@# Stainless Exterior#@#
Constructed with stainless steel exterior surfaces, the unit resists corrosion and facilitates rapid cleaning workflows required in institutional and commercial kitchens. Maintenance technicians can inspect durable panels and gaskets quickly, lowering downtime for routine sanitation.
#@@# Electrical Capacity#@#
Configured for 208 volts and rated at 50 amps with 60 hertz operation, the oven supports demanding electrical loads while matching typical commercial kitchen service distribution. Facilities teams can plan electrical infrastructure with accurate amp and phase specifications to avoid service interruptions.
#@@# Capacity and Footprint#@#
Engineered to accommodate multiple full-size pans within a 39-inch width and 77.63-inch height, the cabinet yields significant holding and rethermalization capacity without excessive floor occupation; depth measures 33.78 inches.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect door gaskets weekly and replace worn seals to maintain temperature. Clean stainless steel exterior with a soft cloth and pH-neutral detergent; rinse and dry to prevent corrosion. Remove food debris from the chamber daily and sanitize with CSA-compliant sanitizers at recommended concentrations. Verify electronic control calibration monthly and document adjustments. Schedule preventive maintenance for solid-state process controls and replace heating elements at the first sign of failure.