Stop sacrificing throughput for consistency. This compact combi oven balances high-volume production with precise cooking controls, allowing kitchens to meet targets without compromising texture or yield. Designed for commercial workflows, the unit supports full-size hotel pan capacities and integrates steam generation for versatile applications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unox XAVC-0511-EPL combi oven: unplug power before cleaning. Remove racks and pans; soak in warm, soapy water and scrub with non-abrasive pads. Wipe interior with mild detergent, rinse, and dry completely. Clean door gasket and exterior with soft cloth. Descale steam generator per manufacturer intervals. Vacuum condenser coils and check vents to reduce fire risk and energy use. Regular cleaning prevents contamination, equipment failure, and failed inspections.#@@#Additional Info#@#Unox XAVC-0511-EPL combi oven has five hotel-size pan capacity, left-to-right door opening, 208/240 volts, 5.8–7.7 kW, 19 amps, and boiler steam source; dials/buttons control, CSA and NSF certified, designed for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This compact combi oven balances high-volume production with precise cooking controls, allowing kitchens to meet targets without compromising texture or yield. Designed for commercial workflows, the unit supports full-size hotel pan capacities and integrates steam generation for versatile applications.
#@@# Boiler Steam System#@#
The integrated boiler steam generator delivers controlled humidity for repeatable results across roast, bake, and steam cycles. Operators will achieve consistent product weight and texture by selecting precise steam settings that reduce product loss and enhance mouthfeel.
#@@# Full Size Capacity#@#
A full-size rail accommodates three to six 12" x 20" pans or 3 to 6 1/1 GN pans, enabling batch alignment with service peaks. Chefs can stage multiple items in a single cycle, which reduces changeover time and increases daily output.
#@@# Power And Performance#@#
The unit operates on 208/240v, three-phase power with a rated input of 5.8–7.7kW and 19 amps, providing a balance of heat-up speed and sustained output. Managers will note shorter recovery times and stable chamber temperatures that support continuous service periods.
#@@# Control Interface#@#
Dials and buttons combined with MIND.Maps Plus programming allow precise manual control and advanced recipe management. Kitchen staff can store reproducible programs, minimizing operator variability and accelerating crew training.
#@@# Countertop Footprint#@#
Countertop design and compact dimensions—29.56" width, 30.44" depth, 26.63" height—fit tight production lines while maintaining adequate chamber volume. Facilities with constrained space achieve expanded cook capacity without reconfiguring infrastructure.
#@@# Compliance And Safety#@#
Certified to CSA, NSFC, and C/ME standards, the unit meets commercial regulatory expectations and streamlines approval for institutional installs.
#@@#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#@#Inspect gasket seals weekly and replace when compressions exceed 2 mm to maintain consistent steam retention. Clean chamber with neutral detergent after each shift and descale weekly using manufacturer-approved agents to protect boiler/steam generator pathways. Lubricate door hinges monthly and tighten fasteners to 10 lb·in torque. Verify 208/240v supply and 19 amp circuit before operation. Schedule professional CSA and nsf inspections annually to ensure compliance and uptime.