Built for continuous service in high-demand kitchens, this electric combi oven delivers precise cooking control and consistent output across various programs. Chefs gain reliable steam and convection performance in one unit, enabling extensive menu variety without sacrificing throughput. Operations reduce labor and energy waste through automated step cooking and efficient power staging.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool completely. Remove racks and trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe interior with a mild detergent solution, rinse, and dry. Clean vents and condensers to prevent grease buildup and fire risk. Inspect door seals and gaskets; replace if cracked. Degrease exterior with approved cleaner. Follow CSA and manufacturer guidelines for steam generator maintenance to avoid contamination and costly breakdowns.#@@#Additional Info#@#The RATIONAL iCombi Classic 6-half size electric combi oven, model ICC 6-HALF E 480V 3 PH, offers steam and convection cooking at 480 volts, 3-phase power, with dial/button controls, CSA/CULus/NSF/IPX5 certifications, and weighs 244 pounds.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this electric combi oven delivers precise cooking control and consistent output across various programs. Chefs gain reliable steam and convection performance in one unit, enabling extensive menu variety without sacrificing throughput. Operations reduce labor and energy waste through automated step cooking and efficient power staging.
#@@# Control Interface#@#
The unit features dials and buttons for direct access to programs and manual adjustments, allowing staff to set time, temperature, and humidity quickly. Operators benefit from an intuitive layout that reduces training time and minimizes input errors.
#@@# Steam Generation#@#
A boiler steam generator supplies consistent steam for moist heat applications, maintaining stable humidity during long production runs. Kitchens retain product weight and texture while achieving uniform results across six half-size pans.
#@@# Electrical Configuration#@#
The oven accepts 480 volts three-phase power and supports 440v systems, matching heavy commercial electrical infrastructures. Facilities achieve high performance without supplemental electrical conversion when installed with compatible supply.
#@@# Capacity and Size#@#
Designed for six half-size pans, the chamber balances footprint and output for medium to large operations, fitting into kitchens that require space efficiency. Managers can scale production without excessive real estate impact.
#@@# Construction and Certification#@#
Manufacturers built the cabinet with commercial-grade materials and secured CSA, cULus, IPX5, and NSF certifications, ensuring compliance with sanitation and safety standards. Purchasing teams gain confidence in regulatory acceptance and durability under rigorous use.
#@@# Weight and Footprint#@#
The unit weighs 244 pounds and measures approximately 33.5 inches wide, 29.6 inches high, and 30.5 inches deep, providing a compact yet substantial installation profile.
#@@#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/deliver the RATIONAL ICC 6-HALF E 208/240V 3 PH iCombi Classic® Oven.#@@#Maintenance Guide#@#Inspect gasket integrity weekly; replace any cracked or compressed seals for airtight closure and consistent cooking. Calibrate the thermostat monthly with a NIST-traceable thermometer and adjust controls for accurate setpoints. Descale the steam generator every 90 days with approved descaler and flush boiler lines to prevent mineral buildup. Clean condensate traps and drain lines daily to avoid blockages. Soak racks and pans in warm, soapy water after each service and sanitize per regulations.