Retigo - Retigo O2021ic Combi oven

Applications & Use Cases

• Commercial kitchens and catering operations for versatile cooking.
• Restaurants and hotels for baking, roasting, steaming, and grilling.
• Food production facilities requiring precise thermal processing.
• Institutions like hospitals and schools for large-scale meal preparation.

Typical Specifications

Typical capacity

For this class of equipment, units commonly accommodate 20 x 1/1 GN trays or 40 x 1/2 GN trays.

Power supply

Combi ovens of this size are typically electric, often requiring a 3-phase supply, though single-phase options exist for smaller units. The listed unit is electric with a stated 59kW, 1Ph.

Temperature range

Units commonly offer a temperature range from approximately 30°C to 300°C for various cooking modes.

Steam generation

Most combi ovens utilise direct steam injection or a boiler system for precise humidity control.

Material construction

Typically constructed from high-grade stainless steel for hygiene and durability, as indicated for this unit.

Control type

Commonly features digital or touchscreen controls for programming and monitoring cooking cycles, with adjustable timer and temperature controls as stated.

Footprint

For a 20-tray unit, dimensions typically range around 900-1000mm (W) x 800-900mm (D) x 1800-2000mm (H), excluding stand or trolley.

Included accessories

Units of this capacity often come with one or more trolleys for tray loading, as specified with two trolleys for this unit.

Frequently Asked Questions

• What are the main advantages of a combi oven?

  Combi ovens offer versatility by combining steaming, convection, and combination cooking modes. This allows for a wide range of cooking processes in a single piece of equipment, saving space and improving efficiency.

• What utilities are required for a combi oven?

• How is a combi oven cleaned?

• Can this unit be used for both baking and steaming?

• What is the significance of the 'RP series' mentioned?