Built for continuous service, this countertop conveyor oven ensures consistent thermal performance at scale. Operators maintain throughput with a 10-1/2" belt and variable speed control while ensuring product quality through independent top and bottom heat regulation. The unit connects to 220v power, drawing 2.8 kW for reliable output without boosters.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow cool. Remove conveyor tray and wipe interior with mild detergent and warm water. Clean quartz heaters gently with a soft cloth; avoid abrasive pads. Degrease conveyor belt and exterior stainless surfaces with approved non-abrasive cleaner. Inspect and clean vents and condenser areas to remove grease buildup. Rinse parts, dry thoroughly, then reassemble. Regular cleaning prevents contamination, fire risk, inefficient operation, equipment failure, and inspection failures.#@@#Additional Info#@#Vollrath SO2-22010.5 oven: 40 7/8" W x 16 1/8" D x 12 1/2" H, 2.8kW at 220v/60Hz, 12.7 amps. Quartz heaters, variable speed, stainless steel, NSF/cULus certified, NEMA 6-20P, tray included, USA-made.#@@#General Info#@#Description #@#
Built for continuous service, this countertop conveyor oven ensures consistent thermal performance at scale. Operators maintain throughput with a 10-1/2" belt and variable speed control while ensuring product quality through independent top and bottom heat regulation. The unit connects to 220v power, drawing 2.8 kW for reliable output without boosters.
#@@# Conveyor Width#@#
A 10-1/2" wide conveyor handles sandwiches, panini, and handheld items in single file to optimize flow. Adjustable clearance from 1-1/2" to 3" accommodates various heights, simplifying changeovers.
#@@# Variable Speed Control#@#
Variable belt speed aligns dwell time with product needs, ensuring precise browning and melting without overcooking. Adjustments improve yield and consistency during peak times.
#@@# Independent Heat Zones#@#
Separate top and bottom heat controls allow targeted energy use for crust development and internal heating. This zoned approach minimizes rework and shortens cycles for layered and toasted items.
#@@# Forced Convection System#@#
A forced convection system circulates hot air evenly, reducing cold spots and ensuring uniform heat transfer. Quartz heaters enable quick thermal recovery after heavy loads, minimizing downtime.
#@@# Countertop Footprint#@#
Measuring 40 7/8" W x 16 1/8" D x 12 1/2" H, the unit fits standard counters, freeing floor space. Extended conveyor fronts and rears simplify loading, unloading, and staging.
#@@# Commercial Construction#@#
Durable stainless steel and aluminum meet sanitation standards for commercial kitchens. NSF and cULus certified, the oven connects via NEMA 6-20P to 220v/60/1-ph power. Made in the USA, it ships as a made-to-order unit requiring firm purchase commitments.
This 2800-watt, 12.7-amp oven provides a dependable solution for restaurants, cafeterias, hospitals, and campus dining.
#@@#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#@#Maintain the Vollrath SO2-22010.5 conveyor oven by cleaning crumb and grease daily to prevent heat obstruction. Remove and wash the uploading tray and conveyor with warm, soapy water; dry components thoroughly before reassembly. Inspect quartz heaters and electrical connections monthly; tighten terminals and replace damaged wiring. Lubricate conveyor bearings quarterly with food-grade lubricant. Verify NEMA 6-20P connection and confirm 220v supply before operation.
