Genius T 10-11 Electric
x
x
Project: ________________________________ Location: ________________________________ Item #: ________________________________ Quantity: ________________________________
x
Model:
Genius T 10‐11 Electric (boilerless) x
Description Our Unit is a boilerless, self‐cleaning, combi oven designed for steaming and convection cooking either separately, sequentially or combined. The combi oven has live‐steam‐system that generates steam directly into the cooking chamber, for faster heating and reheating without requiring a stand‐by mode. An award winning Multi‐Eco system simultaneously pre‐heats incoming water and cools outgoing condensate to reduce energy and water consumption.
Features 5 Unique Start Screens 9 Menu Groups: Pasta Desert/cakes Bread/rolls Poultry Meat Fish/seafood Vegetables Side dishes Banqueting/rethermalization 9 Cooking Methods: Thawing, Poaching, Braising, Steaming, Roasting, Broiling/browning, Grilling, Baking, Regenerating.
9 Modes of Operation: Vario‐Steaming Steaming Forced Steaming Combi‐Steam Cooking Convection LT‐cooking (cook & hold) Delta‐T Cooking Baking Program capacity: Up to 300 fully automatic, multi‐step programs. Favorites: Customized listing for fully automatic programs. Mixed‐Load‐Cooking Multi‐Level, shelf control for timed, multi‐product cooking. Independent shelf timers. Alpha‐numeric character shelf identifiers (product names). Capable of batch cooking for multiple food products at once. Significant savings of electricity/ gas, water, time and labor. Glass Panel with Sensors and Color Monitor Laminated safety glass. Integrated, flat surface for maintenance‐ free sanitation. Multi‐directional operating unit "Scout" for one‐hand operation. Simultaneous input of all cooking procedures, temperature and moisture level. Full‐color graphic user interface displays cooking chamber climate (temperature and humidity) , menu groups, cooking modes, program list, favorites, special programs and additional functions. Multilingual. Climate Control Patented Climatic ® controls temperature and moisture level. Active humidification and/or de‐ humidification. Dry heat and humidity in combination with temperature and humidity graphically displayed. Steam Generation On demand steam generation via Live‐Steam‐System in the cooking chamber. Manual steam injection at any time. No pre‐heating or stand‐by required. Significant energy and water savings. Steam Extraction Steam extracted via patented Steam Protection System (SPS) before program ends. Reduces danger of steam burns. Reduces excess
humidity in the kitchen environment. Recirculation system reuses steam for maximum energy efficiency. Heat Exchanger Heat recovery through Multi‐Eco System. Pre‐heats incoming water for on‐demand steam generation. Highly water and energy efficient. Exceeds drain temperature standards for most municipalities. Active Temp Automatic pre‐heating or cool down of the cooking chamber. Closed door cool‐down using residual heat via Multi‐Eco System. Core Temperature Probe Integral multi‐ point, thermocouple controlled food core temperature probe. Temperature range 68° to 210˚F. Correction alarm if improperly placed in product. Fan Multi‐speed fan. Preset and programmable fan speeds. Auto‐reverse fan mode for even browning. Reduced fan speed for delicate products. AISI 304 stainless steel fan wheel. Cooking Cabinet Seamlessly welded, coved‐cornered stainless steel. Large chamber for greater capacity (up to 26% more space). NSF conforming, hygienic cooking chamber. HACCP Automatically records of all relevant HACCP data. On demand access to HACCP information, via integrated screen. Serial interface RS 232 for data exchange with printer or pc. Half Energy Feature (E/2) Reduced electrical load. Ideal in peak times. Cleaning Patented fully‐automatic autoclean® technology. 100% process‐ controlled for guaranteed hygiene. No manual cool‐down required. No direct employee contact with cleaning agents. Bio‐degradable cleaning/rinsing agents. Delayed start time possible. Hand‐shower Integrated hand shower with automatic rewind.
Construction Constructed to withstand temperature range from 86˚ to 572°F and humidification from 0% to 100%. Hygienic cooking chamber with coved corners, seamless welding. Interior and exterior housing of chrome nickel steel CrNi 18 10, BS 304 S15, AISI 304. Tempered door glass (with hinged double panes for easy cleaning) with lock‐in‐place positions, ventilated door, removable door gaskets & integrated drain pan. Quick release safety door lock for single‐handed operation. Automatic fan switch (off) when door opens, non‐ contact ignition door lock. Integrated, external hand shower, with automatic return and shut off ‐ for use with door opened or closed. Bright interior lighting with halogen lamps. Exhaust and odor seal integrated in drain ‐ fixed connection in accordance with national and international regulations. Sensor‐ controlled, two‐stage cool down water condensation. Split water connections
for hard and soft water. Swivelling control panel ‐ easy service access from the front. Manufactured according to quality management system EN ISO 9001. IPX 5 Water‐tight rating.
Options / Accessories Stacking kit for two units 10‐11 + 6‐11 including hoods. Stacking kit for two units 10‐11 + 6‐11 without hoods. Left hinged door with control panel to right side. Banquet systems Support stands Multi‐Eco condensation hood Serial interface RS 485 ProConnect programming software Special voltages and marine design
Dimensions Width: Depth: Hight:
36.42 31.69 44.09
Gross Weight: 368.17 lbs Number of shelf levels: 10 Distance/Levels: 2.64 Capacity sheet pans (18x26) 10 Capacity steam pans (12x20) 10 Connected load (kW): 19 Electrical (Version 1) Voltage: 208 VAC Phase:: 3 phase Amperage: 60 amps Electrical (Version 2) Voltage: 480 VAC Phase: 3 phase Amperage: 25 amps Hz: 50 or 60 Certifications: ETL, ETL Sanitation Protection (water tight): IPX5 Water Inlet: Two 3/4 “ garden hose connection Water Drain: 2 inch *We reserve the right to change (EH 02‐2011)
Please note: Based on the water quality in your area, a water filter is recommended. Any filter applied should be sized to handle the flow rate of the machine selected, as well as achieve the water quality specified.
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
x
Water requirements
x
flow rate Type
6-11
10-11
12-21
20-11
20-21
Softened water g / h
4
5.25
6.5
10.5
13.25
Hard water
14.5
14.5
14.5
17
17
g/h
Water pressure
Min
30 PSI
Max 87 PSI The Incoming water quality should not exceed the following limits. With water it is necessary to know about the ingredients and their effects. total hardness: ≤ 3° dH or pH- value:
3 grains of water hardness per gallon
7,0 bis 8,5
conductivity: ≤ 90 μS/cm Cl- :
Max.
60 mg/l
SO4:
Max.
100 mg/l
SiO4:
Max.
10 mg/l
Fe:
Max.
0,05 mg/l
Mn:
Max.
0,05 mg/l
Cu:
Max.
0,05 mg/l
Cl2:
Max.
0,10 mg/l
The rest of the units are all milligrams per liter
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
x
Project: ________________________________ Location: ________________________________ Item #: ________________________________ Quantity: ________________________________
x
Model: Combi Mix Genius T 10‐11 / 6‐11 Electric (boilerless)
Description Our Unit is a boilerless, self‐cleaning, combi oven designed for steaming and convection cooking either separately, sequentially or combined. The combi oven has live‐steam‐system that generates steam directly into the cooking chamber, for faster heating and reheating without requiring a stand‐by mode. An award winning Multi‐Eco system simultaneously pre‐heats incoming water and cools outgoing condensate to reduce energy and water consumption.
Features 5 Unique Start Screens 9 Menu Groups: Pasta Desert/cakes Bread/rolls Poultry Meat Fish/seafood Vegetables Side dishes Banqueting/rethermalization
9 Cooking Methods: Thawing, Poaching, Braising, Steaming, Roasting, Broiling/browning, Grilling, Baking, Regenerating. 9 Modes of Operation: Vario‐Steaming Steaming Forced Steaming Combi‐Steam Cooking Convection LT‐cooking (cook & hold) Delta‐T Cooking Baking Program capacity: Up to 300 fully automatic, multi‐step programs. Favourites: Customized listing for fully automatic programs. Mixed‐Load‐Cooking Multi‐Level, shelf control for timed, multi‐product cooking. Independent shelf timers. Alpha‐numeric character shelf identifiers (product names). Capable of batch cooking for multiple food products at once. Significant savings of electricity/ gas, water, time and labor. Glass Panel with Sensors and Color Monitor Laminated safety glass. Integrated, flat surface for maintenance‐ free sanitation. Multi‐directional operating unit "Scout" for one‐hand operation. Simultaneous input of all cooking procedures, temperature and moisture level. Full‐color graphic user interface displays cooking chamber climate (temperature and humidity) , menu groups, cooking modes, program list, favourites, special programs and additional functions. Multilingual Interface. Climate Control Patented Climatic ® controls temperature and moisture level. Active humidification and/or de‐ humidification. Dry heat and humidity in combination with temperature and humidity graphically displayed. Steam Generation On demand steam generation via Live‐Steam‐System in the cooking chamber. Manual steam injection at any time. No pre‐heating or stand‐by required. Significant energy
and water savings. Steam Extraction Steam extracted via patented Steam Protection System (SPS) before program ends. Reduces danger of steam burns. Reduces excess humidity in the kitchen environment. Recirculation system reuses steam for maximum energy efficiency. Heat Exchanger Heat recovery through Multi‐Eco System. Pre‐heats incoming water for on‐demand steam generation. Highly water and energy efficient. Exceeds drain temperature standards for most municipalities. Active Temp Automatic pre‐heating or cool down of the cooking chamber. Closed door cool‐down using residual heat via Multi‐Eco System. Core Temperature Probe Integral multi‐ point, thermocouple controlled food core temperature probe. Temperature range 68° to 210˚F. Correction alarm if improperly placed in product. Fan Multi‐speed fan. Preset and programmable fan speeds. Auto‐reverse fan mode for even browning. AISI 304 stainless steel fan wheel. Cooking Cabinet Seamlessly welded, coved‐cornered stainless steel. Large chamber for greater capacity (up to 26% more space). NSF conforming, hygienic cooking chamber. HACCP Automatically records of all relevant HACCP data. On demand access to HACCP information, via integrated screen. Serial interface RS 232 for data exchange with printer or PC. Half Energy Feature (E/2) Reduced electrical load. Ideal in peak times. Cleaning Patented fully‐automatic autoclean® technology. 100% process‐ controlled for guaranteed hygiene. No manual cool‐down required. No direct employee contact with cleaning agents. Bio‐degradable cleaning/rinsing agents. Delayed start time possible. Hand‐shower Integrated hand shower with automatic rewind.
Electrical: 6‐11 (Version 1) Voltage: 208 VAC Phases: 3 ph Amperage: 30 amps Connected load (KW): 9 Electrical: 6‐11 (Version 2) Voltage: 480 VAC Phase: 3 ph Amperage: 15 amps Connected load (KW): 9 Electrical: 10‐11 (Version 1) Voltage: 208 VAC Phase: 3 ph Amperage: 60 amps Connected load (KW): 19 Electrical: 10‐11 (Version 2) Voltage: 480 VAC Phase: 3 ph Amperage: 25 amps Connected load (KW): 19 Hz: 60 Certifications: ETL, ETL Sanitation Protection (water tight): IPX5 Water Inlet: Two ¾” garden hose connection Drain 2”
9001. IPX 5 Water‐tight rating.
Options / Accessories
Construction Constructed to withstand temperature range from 86˚ to 572°F and humidification from 0% to 100%. Hygienic cooking chamber with coved corners, seamless welding. Interior and exterior housing of chrome nickel steel CrNi 18 10, BS 304 S15, AISI 304. Tempered door glass (with hinged double panes for easy cleaning) with lock‐in‐place positions, ventilated door, removable door gaskets & integrated drain pan. Quick release safety door lock for single‐handed operation. Automatic fan stop when door opens. Integrated, external hand shower, with automatic return and shut off ‐ for use with door opened or closed. Bright interior lighting with halogen lamps. Exhaust and odor seal integrated in drain ‐ fixed connection in accordance with national and international regulations. Sensor‐ controlled, two‐stage cool down water condensation. Split water connections for hard and soft water. Swivelling control panel ‐ easy service access from the front. Manufactured according to quality management system EN ISO
Multi‐Eco condensation hood including stacking kit for Bottom Unit Multi‐Eco condensation hood for Top Unit Left hinged door with control panel to right side. Stacked unit chemical hoses Chemical holder – Stand or wall mount ‐ 2 canister Chemical holder attached to mobile support stand ‐ 4 canister Support stand stationary Supportstand mobile/castors Serial interface RS 485 Pro Connect programming software Marine versions
Dimensions Width: 36.42” Depth: 34.46” Height total: 77.17” Gross Weight: 760 lbs Number of Levels: 10+6 Distance between levels: 2.64” Capacity sheet pans 10+6 (18”x26”) Capacity steam pans 10+6 (12”x20”)
*We reserve the right to change (11‐2012)
Please note: Based on the water quality in your area, a water filter is recommended. Any filter applied should be sized to handle the flow rate of the machine selected, as well as achieve the water quality specified.
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
x
Water requirements
The Incoming water quality should not exceed the following limits. With water it is necessary to know about the ingredients and their effects. X
Eloma water flow rate Type
6_11
10_11
12_21
20_11
20‐21
Softened water
in g/h
4,00
5,25
6,50
10,50
13,25
Hard water
in g/h
14,50
14,50
14,50
17,00
17,00
Water pressure min:
30 PSI
max:
87 PSI
Softened water quality total hardness: pH‐ value:
≤ 3° dH 3 grains/gallon 7,0 to 8,5
conductivity:
≤ 90 μS/cm³
Cl‐ :
>60 mg/l
SO4:
>100 mg/l
SiO4:
>10 mg/l
Fe:
>0,05 mg/l
Mn:
>0,05 mg/l
Cu:
>0,05 mg/l
Cl2:
>0,10 mg/l
1. 2. 3. 4. 5. 6. 7. 8. 9.
Drain Tap (raw) water Softened water Power supply Connection kitchen control system Energy optimising Connection cleaner Connection rinse Adjustment + / ‐10 mm
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
Short Specification GENIUS T 10/11 Electric Provide ELOMA Model Genius T 10‐11 Electric boiler less with Multi ‐Eco ‐System to reduce the water consumption and work in conjunction with ELOMA Live Steam System which preheats the water, to shorten the recovery time and saves energy. Units shall have 5 selectable start up screens; 9 Menu groups with pictograms; favorite menu list; 9 Cooking methods; manual control and general recipe selection up to 300 recipes. Unit shall have standard auto reversible and speed adjusting fan for even browning. Unit shall perform the functions of steaming in the temperature range from (86 F to F 265; C˚23‐ C˚129) and convection and combination mode in the range from (86 F‐ 572 F; C˚23-C˚300). Control board should be flush and without any knobs and accessible from the front for maintenance, build to comply with IPX5 water jet protection. Units shall have Auto clean function with bio degradable liquid cleaner and rinse and quick connectors to prevent exposure or direct contact with chemicals. Unit shall have an external self retractable water hose with anytime access without the need to open the door or the risk dropping hose on the floor. Unit shall have standard safety door latch with 2 steps opening and a programmable SPS (Steam protection System). Oven should fit 10 full size sheet pans or 10 steam table pan. Unit should be build with an internal cooking chamber isolation of NESA 17 mm to prevent heat loss. HACCP Data should be fully readable on screen. Water supply shall be tested and a filter system similar to MAVEA Purity 1200 provided, that will meet the manufacturer’s requirements for this unit and water conditions found. OPTIONAL: left hinged door specification, control board shall be mirrored and door shall open at least in a 180˚ angle. Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
Short Specification GENIUS T 6/11 Electric Provide ELOMA Model Genius T 6‐ 11 Electric boiler less with Multi ‐Eco ‐System to reduce the water consumption and work in conjunction with ELOMA Live Steam System which preheats the water, to shorten the recovery time and saves energy. Units shall have 5 selectable start up screens; 9 Menu groups with pictograms; favorite menu list; 9 Cooking methods; manual control and general recipe selection up to 300 recipes. Unit shall have standard auto reversible and speed adjusting fan for even browning. Unit shall perform the functions of steaming in the temperature range from (86 F to F 265; C˚23‐ C˚129) and convection and combination mode in the range from (86 F‐ 572 F; C˚23-C˚300). Control board should be flush and without any knobs and accessible from the front for maintenance, build to comply with IPX5 water jet protection. Units shall have Auto clean function with bio degradable liquid cleaner and rinse and quick connectors to prevent exposure or direct contact with chemicals. Unit shall have an external self retractable water hose with anytime access without the need to open the door or the risk dropping hose on the floor. Unit shall have standard safety door latch with 2 steps opening and a programmable SPS (Steam protection System). Oven should fit 6 full size sheet pans or 6 steam table pan. Unit should be build with an internal cooking chamber isolation of NESA 17 mm to prevent heat loss. HACCP Data should be fully readable on screen. Water supply shall be tested and a filter system similar to MAVEA Purity 1200 provided, that will meet the manufacturer’s requirements for this unit and water conditions found. OPTIONAL: left hinged door specification, control board shall be mirrored and door shall open at least in a 180˚ angle. Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
Project: ________________________________ Location: ________________________________ Item #: ________________________________ Quantity: ________________________________
x
Model:
Genius T 10‐11 Electric (boilerless) x
Description Our Unit is a boilerless, self‐cleaning, combi oven designed for steaming and convection cooking either separately, sequentially or combined. The combi oven has live‐steam‐system that generates steam directly into the cooking chamber, for faster heating and reheating without requiring a stand‐by mode. An award winning Multi‐Eco system simultaneously pre‐heats incoming water and cools outgoing condensate to reduce energy and water consumption.
Features 5 Unique Start Screens 9 Menu Groups: Pasta Desert/cakes Bread/rolls Poultry Meat Fish/seafood Vegetables Side dishes Banqueting/rethermalization 9 Cooking Methods: Thawing, Poaching, Braising, Steaming, Roasting, Broiling/browning, Grilling, Baking, Regenerating.
9 Modes of Operation: Vario‐Steaming Steaming Forced Steaming Combi‐Steam Cooking Convection LT‐cooking (cook & hold) Delta‐T Cooking Baking Program capacity: Up to 300 fully automatic, multi‐step programs. Favorites: Customized listing for fully automatic programs. Mixed‐Load‐Cooking Multi‐Level, shelf control for timed, multi‐product cooking. Independent shelf timers. Alpha‐numeric character shelf identifiers (product names). Capable of batch cooking for multiple food products at once. Significant savings of electricity/ gas, water, time and labor. Glass Panel with Sensors and Color Monitor Laminated safety glass. Integrated, flat surface for maintenance‐ free sanitation. Multi‐directional operating unit "Scout" for one‐hand operation. Simultaneous input of all cooking procedures, temperature and moisture level. Full‐color graphic user interface displays cooking chamber climate (temperature and humidity) , menu groups, cooking modes, program list, favorites, special programs and additional functions. Multilingual. Climate Control Patented Climatic ® controls temperature and moisture level. Active humidification and/or de‐ humidification. Dry heat and humidity in combination with temperature and humidity graphically displayed. Steam Generation On demand steam generation via Live‐Steam‐System in the cooking chamber. Manual steam injection at any time. No pre‐heating or stand‐by required. Significant energy and water savings. Steam Extraction Steam extracted via patented Steam Protection System (SPS) before program ends. Reduces danger of steam burns. Reduces excess
humidity in the kitchen environment. Recirculation system reuses steam for maximum energy efficiency. Heat Exchanger Heat recovery through Multi‐Eco System. Pre‐heats incoming water for on‐demand steam generation. Highly water and energy efficient. Exceeds drain temperature standards for most municipalities. Active Temp Automatic pre‐heating or cool down of the cooking chamber. Closed door cool‐down using residual heat via Multi‐Eco System. Core Temperature Probe Integral multi‐ point, thermocouple controlled food core temperature probe. Temperature range 68° to 210˚F. Correction alarm if improperly placed in product. Fan Multi‐speed fan. Preset and programmable fan speeds. Auto‐reverse fan mode for even browning. Reduced fan speed for delicate products. AISI 304 stainless steel fan wheel. Cooking Cabinet Seamlessly welded, coved‐cornered stainless steel. Large chamber for greater capacity (up to 26% more space). NSF conforming, hygienic cooking chamber. HACCP Automatically records of all relevant HACCP data. On demand access to HACCP information, via integrated screen. Serial interface RS 232 for data exchange with printer or pc. Half Energy Feature (E/2) Reduced electrical load. Ideal in peak times. Cleaning Patented fully‐automatic autoclean® technology. 100% process‐ controlled for guaranteed hygiene. No manual cool‐down required. No direct employee contact with cleaning agents. Bio‐degradable cleaning/rinsing agents. Delayed start time possible. Hand‐shower Integrated hand shower with automatic rewind.
Construction Constructed to withstand temperature range from 86˚ to 572°F and humidification from 0% to 100%. Hygienic cooking chamber with coved corners, seamless welding. Interior and exterior housing of chrome nickel steel CrNi 18 10, BS 304 S15, AISI 304. Tempered door glass (with hinged double panes for easy cleaning) with lock‐in‐place positions, ventilated door, removable door gaskets & integrated drain pan. Quick release safety door lock for single‐handed operation. Automatic fan switch (off) when door opens, non‐ contact ignition door lock. Integrated, external hand shower, with automatic return and shut off ‐ for use with door opened or closed. Bright interior lighting with halogen lamps. Exhaust and odor seal integrated in drain ‐ fixed connection in accordance with national and international regulations. Sensor‐ controlled, two‐stage cool down water condensation. Split water connections
for hard and soft water. Swivelling control panel ‐ easy service access from the front. Manufactured according to quality management system EN ISO 9001. IPX 5 Water‐tight rating.
Options / Accessories Stacking kit for two units 10‐11 + 6‐11 including hoods. Stacking kit for two units 10‐11 + 6‐11 without hoods. Left hinged door with control panel to right side. Banquet systems Support stands Multi‐Eco condensation hood Serial interface RS 485 ProConnect programming software Special voltages and marine design
Dimensions Width: Depth: Hight:
36.42 31.69 44.09
Gross Weight: 368.17 lbs Number of shelf levels: 10 Distance/Levels: 2.64 Capacity sheet pans (18x26) 10 Capacity steam pans (12x20) 10 Connected load (kW): 19 Electrical (Version 1) Voltage: 208 VAC Phase:: 3 phase Amperage: 60 amps Electrical (Version 2) Voltage: 480 VAC Phase: 3 phase Amperage: 25 amps Hz: 50 or 60 Certifications: ETL, ETL Sanitation Protection (water tight): IPX5 Water Inlet: Two 3/4 “ garden hose connection Water Drain: 2 inch *We reserve the right to change (EH 02‐2011)
Please note: Based on the water quality in your area, a water filter is recommended. Any filter applied should be sized to handle the flow rate of the machine selected, as well as achieve the water quality specified.
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
x
Water requirements
x
flow rate Type
6-11
10-11
12-21
20-11
20-21
Softened water g / h
4
5.25
6.5
10.5
13.25
Hard water
14.5
14.5
14.5
17
17
g/h
Water pressure
Min
30 PSI
Max 87 PSI The Incoming water quality should not exceed the following limits. With water it is necessary to know about the ingredients and their effects. total hardness: ≤ 3° dH or pH- value:
3 grains of water hardness per gallon
7,0 bis 8,5
conductivity: ≤ 90 μS/cm Cl- :
Max.
60 mg/l
SO4:
Max.
100 mg/l
SiO4:
Max.
10 mg/l
Fe:
Max.
0,05 mg/l
Mn:
Max.
0,05 mg/l
Cu:
Max.
0,05 mg/l
Cl2:
Max.
0,10 mg/l
The rest of the units are all milligrams per liter
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
x
Project: ________________________________ Location: ________________________________ Item #: ________________________________ Quantity: ________________________________
x
Model: Combi Mix Genius T 10‐11 / 6‐11 Electric (boilerless)
Description Our Unit is a boilerless, self‐cleaning, combi oven designed for steaming and convection cooking either separately, sequentially or combined. The combi oven has live‐steam‐system that generates steam directly into the cooking chamber, for faster heating and reheating without requiring a stand‐by mode. An award winning Multi‐Eco system simultaneously pre‐heats incoming water and cools outgoing condensate to reduce energy and water consumption.
Features 5 Unique Start Screens 9 Menu Groups: Pasta Desert/cakes Bread/rolls Poultry Meat Fish/seafood Vegetables Side dishes Banqueting/rethermalization
9 Cooking Methods: Thawing, Poaching, Braising, Steaming, Roasting, Broiling/browning, Grilling, Baking, Regenerating. 9 Modes of Operation: Vario‐Steaming Steaming Forced Steaming Combi‐Steam Cooking Convection LT‐cooking (cook & hold) Delta‐T Cooking Baking Program capacity: Up to 300 fully automatic, multi‐step programs. Favourites: Customized listing for fully automatic programs. Mixed‐Load‐Cooking Multi‐Level, shelf control for timed, multi‐product cooking. Independent shelf timers. Alpha‐numeric character shelf identifiers (product names). Capable of batch cooking for multiple food products at once. Significant savings of electricity/ gas, water, time and labor. Glass Panel with Sensors and Color Monitor Laminated safety glass. Integrated, flat surface for maintenance‐ free sanitation. Multi‐directional operating unit "Scout" for one‐hand operation. Simultaneous input of all cooking procedures, temperature and moisture level. Full‐color graphic user interface displays cooking chamber climate (temperature and humidity) , menu groups, cooking modes, program list, favourites, special programs and additional functions. Multilingual Interface. Climate Control Patented Climatic ® controls temperature and moisture level. Active humidification and/or de‐ humidification. Dry heat and humidity in combination with temperature and humidity graphically displayed. Steam Generation On demand steam generation via Live‐Steam‐System in the cooking chamber. Manual steam injection at any time. No pre‐heating or stand‐by required. Significant energy
and water savings. Steam Extraction Steam extracted via patented Steam Protection System (SPS) before program ends. Reduces danger of steam burns. Reduces excess humidity in the kitchen environment. Recirculation system reuses steam for maximum energy efficiency. Heat Exchanger Heat recovery through Multi‐Eco System. Pre‐heats incoming water for on‐demand steam generation. Highly water and energy efficient. Exceeds drain temperature standards for most municipalities. Active Temp Automatic pre‐heating or cool down of the cooking chamber. Closed door cool‐down using residual heat via Multi‐Eco System. Core Temperature Probe Integral multi‐ point, thermocouple controlled food core temperature probe. Temperature range 68° to 210˚F. Correction alarm if improperly placed in product. Fan Multi‐speed fan. Preset and programmable fan speeds. Auto‐reverse fan mode for even browning. AISI 304 stainless steel fan wheel. Cooking Cabinet Seamlessly welded, coved‐cornered stainless steel. Large chamber for greater capacity (up to 26% more space). NSF conforming, hygienic cooking chamber. HACCP Automatically records of all relevant HACCP data. On demand access to HACCP information, via integrated screen. Serial interface RS 232 for data exchange with printer or PC. Half Energy Feature (E/2) Reduced electrical load. Ideal in peak times. Cleaning Patented fully‐automatic autoclean® technology. 100% process‐ controlled for guaranteed hygiene. No manual cool‐down required. No direct employee contact with cleaning agents. Bio‐degradable cleaning/rinsing agents. Delayed start time possible. Hand‐shower Integrated hand shower with automatic rewind.
Electrical: 6‐11 (Version 1) Voltage: 208 VAC Phases: 3 ph Amperage: 30 amps Connected load (KW): 9 Electrical: 6‐11 (Version 2) Voltage: 480 VAC Phase: 3 ph Amperage: 15 amps Connected load (KW): 9 Electrical: 10‐11 (Version 1) Voltage: 208 VAC Phase: 3 ph Amperage: 60 amps Connected load (KW): 19 Electrical: 10‐11 (Version 2) Voltage: 480 VAC Phase: 3 ph Amperage: 25 amps Connected load (KW): 19 Hz: 60 Certifications: ETL, ETL Sanitation Protection (water tight): IPX5 Water Inlet: Two ¾” garden hose connection Drain 2”
9001. IPX 5 Water‐tight rating.
Options / Accessories
Construction Constructed to withstand temperature range from 86˚ to 572°F and humidification from 0% to 100%. Hygienic cooking chamber with coved corners, seamless welding. Interior and exterior housing of chrome nickel steel CrNi 18 10, BS 304 S15, AISI 304. Tempered door glass (with hinged double panes for easy cleaning) with lock‐in‐place positions, ventilated door, removable door gaskets & integrated drain pan. Quick release safety door lock for single‐handed operation. Automatic fan stop when door opens. Integrated, external hand shower, with automatic return and shut off ‐ for use with door opened or closed. Bright interior lighting with halogen lamps. Exhaust and odor seal integrated in drain ‐ fixed connection in accordance with national and international regulations. Sensor‐ controlled, two‐stage cool down water condensation. Split water connections for hard and soft water. Swivelling control panel ‐ easy service access from the front. Manufactured according to quality management system EN ISO
Multi‐Eco condensation hood including stacking kit for Bottom Unit Multi‐Eco condensation hood for Top Unit Left hinged door with control panel to right side. Stacked unit chemical hoses Chemical holder – Stand or wall mount ‐ 2 canister Chemical holder attached to mobile support stand ‐ 4 canister Support stand stationary Supportstand mobile/castors Serial interface RS 485 Pro Connect programming software Marine versions
Dimensions Width: 36.42” Depth: 34.46” Height total: 77.17” Gross Weight: 760 lbs Number of Levels: 10+6 Distance between levels: 2.64” Capacity sheet pans 10+6 (18”x26”) Capacity steam pans 10+6 (12”x20”)
*We reserve the right to change (11‐2012)
Please note: Based on the water quality in your area, a water filter is recommended. Any filter applied should be sized to handle the flow rate of the machine selected, as well as achieve the water quality specified.
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
x
x
Water requirements
The Incoming water quality should not exceed the following limits. With water it is necessary to know about the ingredients and their effects. X
Eloma water flow rate Type
6_11
10_11
12_21
20_11
20‐21
Softened water
in g/h
4,00
5,25
6,50
10,50
13,25
Hard water
in g/h
14,50
14,50
14,50
17,00
17,00
Water pressure min:
30 PSI
max:
87 PSI
Softened water quality total hardness: pH‐ value:
≤ 3° dH 3 grains/gallon 7,0 to 8,5
conductivity:
≤ 90 μS/cm³
Cl‐ :
>60 mg/l
SO4:
>100 mg/l
SiO4:
>10 mg/l
Fe:
>0,05 mg/l
Mn:
>0,05 mg/l
Cu:
>0,05 mg/l
Cl2:
>0,10 mg/l
1. 2. 3. 4. 5. 6. 7. 8. 9.
Drain Tap (raw) water Softened water Power supply Connection kitchen control system Energy optimising Connection cleaner Connection rinse Adjustment + / ‐10 mm
Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
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Short Specification GENIUS T 10/11 Electric Provide ELOMA Model Genius T 10‐11 Electric boiler less with Multi ‐Eco ‐System to reduce the water consumption and work in conjunction with ELOMA Live Steam System which preheats the water, to shorten the recovery time and saves energy. Units shall have 5 selectable start up screens; 9 Menu groups with pictograms; favorite menu list; 9 Cooking methods; manual control and general recipe selection up to 300 recipes. Unit shall have standard auto reversible and speed adjusting fan for even browning. Unit shall perform the functions of steaming in the temperature range from (86 F to F 265; C˚23‐ C˚129) and convection and combination mode in the range from (86 F‐ 572 F; C˚23-C˚300). Control board should be flush and without any knobs and accessible from the front for maintenance, build to comply with IPX5 water jet protection. Units shall have Auto clean function with bio degradable liquid cleaner and rinse and quick connectors to prevent exposure or direct contact with chemicals. Unit shall have an external self retractable water hose with anytime access without the need to open the door or the risk dropping hose on the floor. Unit shall have standard safety door latch with 2 steps opening and a programmable SPS (Steam protection System). Oven should fit 10 full size sheet pans or 10 steam table pan. Unit should be build with an internal cooking chamber isolation of NESA 17 mm to prevent heat loss. HACCP Data should be fully readable on screen. Water supply shall be tested and a filter system similar to MAVEA Purity 1200 provided, that will meet the manufacturer’s requirements for this unit and water conditions found. OPTIONAL: left hinged door specification, control board shall be mirrored and door shall open at least in a 180˚ angle. Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
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Short Specification GENIUS T 6/11 Electric Provide ELOMA Model Genius T 6‐ 11 Electric boiler less with Multi ‐Eco ‐System to reduce the water consumption and work in conjunction with ELOMA Live Steam System which preheats the water, to shorten the recovery time and saves energy. Units shall have 5 selectable start up screens; 9 Menu groups with pictograms; favorite menu list; 9 Cooking methods; manual control and general recipe selection up to 300 recipes. Unit shall have standard auto reversible and speed adjusting fan for even browning. Unit shall perform the functions of steaming in the temperature range from (86 F to F 265; C˚23‐ C˚129) and convection and combination mode in the range from (86 F‐ 572 F; C˚23-C˚300). Control board should be flush and without any knobs and accessible from the front for maintenance, build to comply with IPX5 water jet protection. Units shall have Auto clean function with bio degradable liquid cleaner and rinse and quick connectors to prevent exposure or direct contact with chemicals. Unit shall have an external self retractable water hose with anytime access without the need to open the door or the risk dropping hose on the floor. Unit shall have standard safety door latch with 2 steps opening and a programmable SPS (Steam protection System). Oven should fit 6 full size sheet pans or 6 steam table pan. Unit should be build with an internal cooking chamber isolation of NESA 17 mm to prevent heat loss. HACCP Data should be fully readable on screen. Water supply shall be tested and a filter system similar to MAVEA Purity 1200 provided, that will meet the manufacturer’s requirements for this unit and water conditions found. OPTIONAL: left hinged door specification, control board shall be mirrored and door shall open at least in a 180˚ angle. Eloma North America 3765 Champion Blvd. Winston Salem NC 27105 / USA Phone: 800‐551‐8795 Fax: 336‐661‐9546 [email protected] www.elomausa.com
