Technical Specifi Cations; General Description - Angelo Po FX61 E3 Manuel D'installation Et Mode D'emploi

TECHNICAL SPECIFICATIONS

GENERAL DESCRIPTION

The oven (referred to below as the appliance),
is designed and manufactured to cook foods in
a professional catering / commercial restaurant
environment.
Functions are controlled by an electronic control
board allowing setting of cooking modes (convection,
steam, combination) and functions provided to allow
more uniform cooking.
MODEL FX61 - 101 E3/E3C
F
A
MODEL FX82 E3 - E3T - E3C - E3CT
F
E
A
E D
B
C
D
B
C
Main Parts
A .– .Electrical component compartment panel
B .– .Control board
C .– .Oven door
D .– .Cooking chamber
E .– .Air intake and steam exhaust pipe
F .– .Steam exhaust pipe
G .– .Container trolley
(For version FX201-FX202 only)
MODEL FX201 - 202 E3
F
E
B
A C
MODEL FX122 E3-E3T - E3C - E3CT
F
E
A
Combination Oven Installation and Operation Manual
Section 3
Technical Specifi cations
D
G
D
B
C
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