RANGE
COMPOSITION
ZANUSSI Professional easySteam blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The easySteam range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The easySteam combis are designed to form complete cook&chill systems together with easyChill blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer.
The easySteam combis detailed are 10 GN 1/1 electric models.
238202
easySteam OVENS
COMBI LW 10 GN 1/1-ELECTRIC ZANUSSIP R O F E S S I O N A L
FUNCTIONAL AND CONSTRUCTION FEATURES
Convection cycle (max. 300 ºC): ideal for meat to be cooked without humidity and "au gratin". In conjunction with the half-power function for all kinds of pastry cooking.
Steam cycle (max. 130 ºC): for products that can be cooked in water. Steam cooking respects the original properties of food and reduces weight loss.
Combi cycle (max. 250ºC): ideal for most kinds of cooking. Impressive reduction of cooking times and food shrinkage. The humidity generated by the food and the steam generator is automatically controlled by the By-pass technology for saving water and energy.
easySteam ovens can cook by controlling either the cooking time or the product's core temperature through a single-sensor probe.
Regeneration cycle: it produces the best humidity conditions for quickly heating the products to be regenerated (max. 250ºC) on the plate.
Automatic cleaning system: 4 different pre-set cycles to clean the cooking cell, according to the actual requirements. The cleaning system is built-in (no need for add-ons). Semi-automatic cleaning cycle also available.
Single-sensor food probe. |
holding positions allowing easier loading and |
Stainless steel 304 throughout, with |
unloading manoeuvres. |
seamless joints in the cooking cell. |
Halogen lighting in the cooking cell. |
Double thermo-glazed door equipped with |
Access to main components from the front |
drip pans to catch condensate and prevent |
panel. |
slippery floor for maximum security and four |
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TECHNICAL DATA |
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CHARACTERISTICS |
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MODELS |
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FCZ101EBA2 |
FCZ101EBH2 |
FCZ101EBN2 |
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238202 |
238212 |
238222 |
Power supply |
Electric |
Electric |
Electric |
Number of grids |
10 |
8 |
10 |
Runners pitch - mm |
65 |
80 |
65 |
Cooking cycles - °C |
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|
|
air-convection |
300 |
300 |
300 |
steam |
130 |
130 |
130 |
combi |
250 |
250 |
250 |
Convection |
• |
• |
• |
Steaming |
• |
• |
• |
Convection/steaming |
• |
• |
• |
Regeneration |
• |
• |
• |
Low temp steaming |
• |
• |
• |
Two-speed fan |
• |
• |
• |
Meat probe |
• |
• |
• |
Semi-automatic cleaning cycle |
• |
• |
• |
External dimensions - mm |
|
|
|
width |
898 |
898 |
898 |
depth |
915 |
915 |
915 |
height |
1058 |
1058 |
1058 |
Internal dimensions - mm |
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|
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width |
460 |
460 |
460 |
depth |
715 |
715 |
715 |
height |
736 |
736 |
736 |
Power - kW |
|
|
|
boiler |
17 |
17 |
17 |
auxiliary |
0.5 |
0.5 |
0.5 |
cooking chamber |
17 |
17 |
17 |
electric |
17.5 |
17.5 |
17.5 |
Net weight - kg. |
156 |
156 |
156 |
Supply voltage |
400 V, 3N, 50/60 |
400 V, 3N, 50/60 |
230 V, 3, 50/60 |
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