Built to handle continuous service demands, this heavy-duty electric combination oven delivers steam and convection cooking in a compact footprint. Designed for institutional kitchens and high-volume operations, it operates on 220 volts 3-Ph power and integrates a boiler steam generator to support moist-heat and dry-heat processes without external steam hookups. Engineers designed controls with intuitive dials and buttons to shorten staff training time and maintain consistent results across shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool before cleaning. Remove racks; wash with warm, soapy water, then rinse and dry. Wipe interior surfaces with a mild detergent and a non-abrasive cloth; remove grease to reduce fire risk. Clean steam generator access panels as per guidelines and descale parts with approved descaler. Vacuum condenser coils and check door seals; replace worn seals. Regular cleaning prevents contamination, equipment failure, high bills, and inspection failures.#@@#Additional Info#@#Unisource UNI-BACO-5 18" x 16" electric oven with boiler steam operates on 220 volts, 3-Phase, 60 Hz, drawing 28 amps.#@@#General Info#@#Description #@#
Built to handle continuous service demands, this heavy-duty electric combination oven delivers steam and convection cooking in a compact footprint. Designed for institutional kitchens and high-volume operations, it operates on 220 volts 3-Ph power and integrates a boiler steam generator to support moist-heat and dry-heat processes without external steam hookups. Engineers designed controls with intuitive dials and buttons to shorten staff training time and maintain consistent results across shifts.
#@@# Heat And Steam Control#@#
Engineers combined boiler-generated steam with convection cooking to support braising, roasting, proofing, and holding in a single unit. Operators gain precise humidity and temperature modulation to protect yield and texture while reducing the need for multiple appliances.
#@@# Compact Footprint#@#
Manufacturers sized the unit to an 18" x 16" chamber within a 45" length and 23" height envelope, enabling installation on limited counter space. Chefs can expand capacity without remodeling, preserving workflow and service flow in constrained kitchens.
#@@# Robust Electrical Design#@#
The system requires 220 volts and 3-Ph service and draws 28 amps, ensuring stable power delivery for sustained cycles in commercial settings. Facility managers will appreciate predictable electrical demands for load planning and reduced nuisance tripping.
#@@# Sanitary Stainless Exterior#@#
Fabricators finished the cabinet in stainless steel to resist corrosion and withstand daily cleaning protocols. Sanitation listings from ETL and CSA verification indicate compliance with current commercial hygiene standards.
#@@# User-Friendly Controls#@#
Designers equipped the oven with dials and buttons for direct-set operation, minimizing navigation through nested menus during peak service. Staff execute repeatable cook cycles quickly, which reduces training time and operational errors.
#@@#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#@#NA#@@#Maintenance Guide#@#Perform weekly cleaning of the Unisource UNI-BACO-5 interior and gasket with a mild detergent solution and a soft cloth to prevent residue buildup. Inspect steam generator components monthly and descale per manufacturer instructions using approved agents. Verify calibration of dials and temperature probes quarterly and tighten electrical connections to 220 volts, 3-Ph specifications. Lubricate hinges and clean condenser vents to maintain airflow and operational reliability.
