Stop sacrificing throughput for consistency. This electric combi oven delivers precise thermal control and integrated steam management to support sustained production in high-volume kitchens. Designed for institutional and commercial operations, it balances energy efficiency with programmable cooking strategies to reduce cook times and maintain yield.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Unox XAVC-10FS-EPL and allow cooling. Remove racks and pans; soak in warm, soapy water. Wipe interior with a mild detergent and a soft cloth; avoid abrasive tools. Clean steam generator access per manufacturer guidance and descale when mineral buildup appears. Vacuum condenser vents and clean door gaskets with a non-abrasive cleaner; inspect seals and replace if worn. Dry all surfaces completely before reconnecting power to prevent electrical faults and maintain efficiency.#@@#Additional Info#@#Unox XAVC-10FS-EPL combines electric combi cooking with ChefTop MIND.Maps Plus for precise results in high-volume kitchens. It holds 20 hotel pans or 10 sheet pans, operates on 208/240 volts 3-ph at 70.6 amps, and meets NSF and cmetus certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This electric combi oven delivers precise thermal control and integrated steam management to support sustained production in high-volume kitchens. Designed for institutional and commercial operations, it balances energy efficiency with programmable cooking strategies to reduce cook times and maintain yield.
#@@# Power-Dense Heating#@#
This unit operates at 208/240 volts and draws 70.6 amps, providing 21.6–28.7 kW of controlled power for rapid heat recovery during load changes. Restaurants, hospitals, and universities benefit from consistent oven cavity temperatures that stabilize cooking cycles and minimize rework.
#@@# Integrated Steam Generation#@#
A boiler/steam generator supplies steam directly to the cooking chamber, enabling combined dry and moist heat profiles for consistent results across proteins and pastry products. Kitchens that require humidity control for sous-vide finishing, braising, or baking will experience improved texture and reduced weight loss.
#@@# Flexible Capacity#@#
The interior accommodates 15–20 hotel pans or 7–10 full-size sheet pans, allowing operators to scale production from batch to continuous workflows. Food service managers can configure racks to optimize pan spacing and maximize throughput during peak service.
#@@# Advanced Control Interface#@#
Dials and buttons with MIND.Maps Plus programming provide visual cooking sequences and recipe recall for repeatable results across shifts. Chefs and culinary teams reduce training time and maintain consistency by loading preprogrammed menus and monitoring cycles in real time.
#@@# Durable Commercial Construction#@#
Full-size form factor with a depth of 37.69 inches, width of 33.88 inches, and height of 45.81 inches supports heavy-use environments while meeting NSF certification for sanitation. Maintenance teams will appreciate accessible components and serviceable assemblies that minimize downtime.
#@@#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 chamber seals weekly and replace when gaps exceed 1/8 inch to preserve steam integrity. Flush boiler feed lines monthly and descale with manufacturer-approved solution to prevent mineral buildup. Clean air filters and condenser surfaces biweekly using a soft brush and vacuum to maintain heat exchange efficiency. Lubricate hinges quarterly with food-grade lubricant and verify door alignment after adjustments to ensure uniform cooking and energy performance.