Electrolux TBOT06SCFO User Manual

Thermaline boiling pans - h = 700 mm

Steam tilting boiling pans

The Electrolux THERMALINE is designed for the very heavy duty requirements of hotels, institutions, hospitals,
central kitchens and in-flight kitchens. The range consists of a wide choice of elements that can be installed as
individual, free-standing units or assembled into a complete cooking suite made virtually seamless by means
of hygienic connecting systems. 900 mm deep units are also modular with C90. The boiling pans detailed on
this sheet are uniformly heated in the base and the side walls by an indirect heating system using saturated
steam at a temperature of 125°C in a full jacket.

Performance features & user
benefits

• Large digits on display can be
easily seen from a distance.

• Uniform heat distribution
through all food to the same
degree guarantees excellent food
results even at low temperatures
or with reduced quantity of food.

• Short heating up time and short
cooking time.

• Time needed to heat up water at
full capacity from 20° to 90°C 21
min (BOT100S).

• The pan is heated with an
external source of saturated steam
with overpressure of 1,5 bars.

• Motorized tilting allows for
precise pouring of any liquid
product.

• The pan can be tilted at a
variable speed over 90° to
facilitate pouring and cleaning
operations.

• The tilting axis is located at the
front and upper position of the pan
to keep the pouring path short
when filling different types of
vessels. The edge of the large
pouring lip can be combined with
a strainer (option).

• Ergonomic pan dimensions, with
a large diameter and shallow
depth to facilitate stirring and
gentle food handling.

• Insulated and counterbalanced
lid: reduces energy consumption
to keep food warm at about 80°C
up to 90% compared with open lid.

584452

Controls

• Electronic microprocessor
control with digital display

consents pre-selection of cooking
temperature (from 50 to 110°C),
time and start time ensures
adherence to pre-programmed
cooking process.

• The Food Sensor placed at the
bottom of the vessel provides
efficient temperature control (no
overcooking): furnishes exact
values even for small quantities of
food.

• No overshooting of cooking
temperatures & fast reaction.

Thermaline boiling pans - h = 700 mm

Steam tilting boiling pans

• Error display for quick
trouble-shooting.

• A SOFT setting for a gentle heat
input, for delicate products ­avoiding undesired spillage.

• A HOLD setting to maintain
boiled food at a requested
temperature in order to avoid over
heating.

• Level of energy: from full power
in order to speed up the cooking
process or low power for gentle
simmering.

• On request it can be connected
to an HACCP integrated system
for monitoring, supervision and
recording of all data by means of a
computer.

• Prearranged for eventual energy
optimisation or external
surveillance systems.

Construction

• Internal frame and extenal
panels are in AISI 304 stainless
steel.

• AISI 316 stainless steel cooking
vessel and double jacket.

• The high-quality thermal
insulation of the pan saves energy
and keeps operating ambient
temperature low for the comfort of
the chefs.

• Safety valve avoids overpressure
of the steam in the jacket.

• An integrated water mixing tap is
available as an option.

Hygiene & Safety

• Minimised presence of narrow
gaps for easier cleaning of the
sides in order to meet the highest
hygiene standards.

• Discharge tube (available upon
request) is very easy to clean from
the outside.

• IPX6 water resistant.

• 98% recyclable by weight &
packing free of toxic substances.

TBOT06SCFO

584437

TECHNICAL DATA

Water supply
pressure min. , max. - bar 2, 6 2, 6 2, 6 2, 6 2, 6
Configuration Round; Tilting Round; Tilting Round; Tilting Round; Tilting Round; Tilting
External dimensions - mm
width 1100 1200 1300 1300 1500
depth 900 900 900 1000 1000
height 700 700 700 700 700
Net vessel useful capacity - Lt. 60 100 150 200 300
Electronic ● ● ● ● ●
Tilting mechanism Automatic Automatic Automatic Automatic Automatic
Double jacketed lid ● ● ● ● ●
Working temperature - min/max - °C 50, 126 50, 126 50, 126 50, 126 50, 126
Vessel dimensions - mm
depth 360 395 465 587 580
diameter 519 640 710 710 892
Heating type Direct Direct Direct Direct Direct
Steam consuption - kg/h 34 46 63 78 101
Steam supply
relative dynamic pressure bar - min/max 1, 1.5 1, 1.5 1, 1.5 1, 1.5 1, 1.5
Power - kW
auxiliary 0.2 0.2 0.2 0.2 0.2
Net weight - kg. 170 230 270 360 390
Supply voltage 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60 230 V, 1N, 50/60

TBOT10SCFO

584443

TBOT15SCFO

584452

TBOT20SCGO

584458

TBOT30SCGO

584467

DABA0402010-05-28Subject to change without notice

Internet: http://www.electrolux.com/foodservice