280 HYGIÈNE ALIMENTAIRE STANDARD EQUIPMENT •Made in stainless-steel. • 4 programs for quick setting plus a customisable «chef» mode to preserve flavour. • Cupboards delivered with Duo option (low temperature cooking). • Electronic control with delayed start clock (except models with drawers). • 4 wheels with stainless steel case, including 2 with brakes (5th wheel on double compartment models). • Internal walls with pressed one-piece rails. • Condensate collection tank. • Usage and after-sales service alarms. •With key-lock. • Removable water reservoir (4L). • NF Food Hygiene Certification. + Cooking precision •Recommended load capacity indicated on screen. •Precise cooking control using an insertion sensor : - special “Cook” menu for chefs. - specific precise temperature regulation (to the nearest degree) for the cooking mode. - adjustment and rapid rise in humidity inside the enclosure. - automatic switch to temperature hold mode after cooking when the desired core temperature is reached. - holding at a specific temperature after the cooking phase for greater safety and to avoid over-cooking. •3 mm diameter PT1000 insertion sensor (supplied with the Duo option) : - easy-to-connect insertion sensor thanks to a magnetic connector: eliminates the risk of cuts and tearing of the wire when handling GN pans and facilitates cleaning. - insertion sensor storage case. - on-screen alarm in the event of an insertion sensor disconnection. - gold-plated connectors for a better connection and to allow maximum sensor service life. •PT 1000 insertion sensor diam.1,6 mm also available for vacuum cooking (to be ordered separately). + Safety •Traceability ensured by a cooking summary accessible directly on the HMI screen of the cabinet (access from the «Information» menu or at the end of cooking) offering : - time to reach the desired core temperature. - starting temperature. - end temperature. - full temperature curve (cooking + temperature hold). - cooking incident indications: door openings and power cuts. •Cooking data are saved for 2 months (at a rate of 6 hours’ operation per day). •Automatic management of power cuts. •A process tested and approved by CREA (Center for Food Research and Studies) and the EUROFINS laboratory. + Compliance with preparations •Adjustable humidification with automatic «boost» to prevent drying (removable 4-litre water reservoir). + Easy to handle •Ergonomical built-in handles for mobility. •Fast opening and closing of the door. + Quick and easy to clean • Internal walls with pressed one-piece rails ; can be washed with low-pressure jet (IP 25).
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