Tecnodom NERONE EKO Notice D'utilisation page 24

OVENS LINE DESCRIPTION
This manual refers to electrical "CONVECTION OVENS" suited for Indoor use AND FOR professional cooking of
food. Not use the equipment for maintaining the food.
Types of cooking and ovens:
CONVECTION COOKING:
CONVECTION + FANS HEATERS
The ovens are equipped with mechanical ventilation which allows a uniform distribution of the hot air
inside the cooking chamber.
DELTA T COOKING (optional):
This type of cooking maintains a constant temperature difference between the oven chamber and the core of the food
throught the core probe.
COTTURA CON FUNZIONI (VERSIONI CON RESISTENZA NELLA CAMERA DI COTTURA)
GRILL FUNCTION + CONVECTION
GRILL FUNCTION
ONLY FANS (COOLING)
CONVECTION + FANS HEATERS
The ovens are equipped with mechanical ventilation which allows a uniform distribution of the hot air
inside the cooking chamber.
REGENERATION:
Heating and optimal regeneration of pre-cooked foods or killed foods.
ATTENTION
All operations regarding the points:
• "1 POSITIONING" Pag. 32
• "2 ELECTRICAL CONNECTION AND EARTHING" Pag. 33
• "3 PREPARATION OF THE OVEN FOR FIRST USE" Pag. 34
• "4 CLEANING" Pag. 34
• "6 MAINTENANCE" Pag. 37
Must be carried out by high qualified technical staff.
NERONE
| User and Maintenance Manual | EN