Stop sacrificing throughput for consistent results. This combi oven delivers controlled steam and convection cooking in one unit, enabling high-volume kitchens to maintain uniform quality across large batch runs. Designed for electric utility environments, it streamlines production while meeting sanitation and safety certifications required in institutional operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Electrolux unit and let it cool. Remove racks and pans; wash with warm water and mild detergent. Clean interior with a soft cloth and non-abrasive cleaner; rinse and dry thoroughly. Degrease door seals and exterior stainless steel using approved degreaser; wipe with a microfiber cloth. Flush steam system per CSA guidelines and inspect vents for buildup. Clean condenser and coils monthly to maintain efficiency and reduce fire risk.#@@#Additional Info#@#Electrolux SkyLine ProS 62 combi oven runs on 480 volts, 3-Ph, offering boilerless steam and convection cooking with programmable controls.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This combi oven delivers controlled steam and convection cooking in one unit, enabling high-volume kitchens to maintain uniform quality across large batch runs. Designed for electric utility environments, it streamlines production while meeting sanitation and safety certifications required in institutional operations.
#@@# "Boilerless Steam"#@#
The unit uses an internal steam generator to produce steam on demand without a separate boiler, which reduces installation complexity and eliminates boiler maintenance. Operators gain precise steam control for braising, proofing, and gentle reheating while minimizing water and energy losses.
#@@# "Full Size Capacity"#@#
This full-size oven accepts six 18" x 26" pans, providing substantial load capacity for hotels, hospitals, and university kitchens. Chefs can stage multiple racks or large sheet pans simultaneously to maximize output during peak service windows.
#@@# "Electric Powertrain"#@#
The oven runs on 480v three-phase power and draws 28.1 amps, offering consistent heating profiles for rigorous commercial schedules. Engineering for electric service removes on-site gas lines and simplifies site planning for retrofit projects.
#@@# "Intuitive Controls"#@#
Dials and buttons provide direct access to time, temperature, and steam functions, allowing staff to program cycles quickly and reduce training time. Clear control feedback improves repeatability across multiple operators and shifts.
#@@# "Durable Construction"#@#
The stainless steel exterior finish resists corrosion and simplifies cleaning, supporting infection control protocols in healthcare and education settings. Design geometry and materials deliver a resilient surface that stands up to daily sanitizing procedures.
#@@# "Certifications And Efficiency"#@#
ETL Sanitation, CSA, and CETLUS listings confirm the unit meets recognized safety and sanitation standards, facilitating regulatory acceptance and faster inspections.
#@@#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 gaskets weekly and replace worn seals to maintain oven humidity and prevent heat loss. Clean chamber surfaces daily with a neutral detergent and soft pad; avoid chlorine cleaners that corrode stainless steel. Descale steam generators monthly with approved solutions for optimal performance. Verify thermostat and probe sensor calibration quarterly and document results. Lubricate door hinges and check latch tension monthly. Flush condensate drains weekly to prevent bacterial growth.