Handle high-volume cooking without compromise. This countertop combi oven delivers programmable precision and industrial capacity for kitchens that demand consistent results under continuous use. Foodservice teams achieve repeatable cook cycles across multiple pan formats while maintaining strict temperature and humidity control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unox recommends daily cleaning of food contact surfaces to remove bacteria and prevent illness. Remove trays and wash with warm, soapy water; sanitize and rinse. Degrease the oven interior and vents weekly to reduce fire risk. Vacuum condenser coils monthly to improve efficiency and lower costs. Inspect seals and hinges; replace worn parts to avoid breakdowns and meet inspections. Use personal protective equipment and allow components to cool before cleaning.#@@#Additional Info#@#Unox XAVC-06FS-HPL ChefTop combi oven runs on 440/480 volts, 3-ph power, delivers 18.3–21.8 kW, fits twelve hotel-size pans, has dial/button controls, steam from a boiler, and weighs 220 pounds.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise. This countertop combi oven delivers programmable precision and industrial capacity for kitchens that demand consistent results under continuous use. Foodservice teams achieve repeatable cook cycles across multiple pan formats while maintaining strict temperature and humidity control.
#@@# Power Output#@#
Provide 18.3-21.8kW of electric power across a 3-phase electrical connection to support dense cooking loads. Operators benefit from rapid recovery and uniform heat distribution for continuous service periods.
#@@# Pan Capacity#@#
Accommodate three to six 18" x 26" full-size sheet pans or twelve hotel-size pans, enabling simultaneous production of multiple menu items. Chefs reduce staging time and increase throughput during peak service.
#@@# Control System#@#
Use dials and buttons combined with the MIND.Maps Plus interface to program recipes and monitor cycles precisely. Kitchen staff reproduce complex processes consistently and train new operators quickly.
#@@# Steam Generation#@#
Employ an integrated boiler/steam generator to deliver controlled humidity levels for baking, roasting, and proofing. Culinary teams preserve moisture in proteins and achieve consistent crust and crumb structures.
#@@# Dimensions and Weight#@#
Install on counters with a footprint of 33.88" width by 37.69" depth and 33.25" height while accounting for a unit weight of 220 pounds. Facility planners allocate space accurately and confirm structural support for long-term operation.
#@@# Certifications and Compatibility#@#
Meet CSA and NSF Certified standards and operate on 440/480 volts at 60 hertz for compatibility with commercial electrical systems. Maintenance crews integrate the oven into existing three-phase supply infrastructure with predictable service intervals.
Founded in 1998, the company focuses on B2B customers in institutional and commercial foodservice settings.
#@@#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 gaskets monthly; replace if torn or compressed. Clean chamber and trays after each service with neutral detergent; rinse to prevent residue. Descale steam generator as per schedule and flush boiler connections for steam quality. Lubricate door hinges and check latch alignment quarterly to prevent heat loss. Verify electrical connections and phase balance before operation; record kW and voltage. Monitor drain and condensate lines for obstructions and clear them.