Model: Multimax 20-21 Electric (boilerless)
x
x
Project: ________________________________ Location: ________________________________ Item #: ________________________________ Quantity: ________________________________
x
Model:
Multimax 20‐21 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 9 Modes of Operation: Vario‐Steaming Steaming Forced Steaming Combi‐Steam Cooking Convection LT‐cooking (cook & hold) Delta‐T Cooking Baking Banqueting/rethermalization Program capacity Up to 99 fully automatic programs with up to 5 steps.
Combitronic® Sequential cooking modes without programming. Memory Last program automatic recall for multi‐ batch operational ease. Timer digital Display with Hour : Minute, from 1 minute to 24 hours or continuous operation. Start time Programmable with up to 24 hours delay. Panel Touch keys and digital controls. Clear graphic symbols and large digital displays. Set/desired time and cooking temperature. Display of actual/desired internal temperature values. Infinitely variable dials (3). Operational, error and warning indicators. Clima‐Activ® Active moisture control in the cooking chamber. 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. 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. 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 autom atic return and shut off ‐ for use with door opened or closed. Bright interior lighting with halogen lamps. Roll‐in‐ trolley with supports, stabilising feature, securing device for pans and guide‐rails facilitating trolley. 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 Banquet systems Serial interface RS 485 ProConnect programming software Special voltages and marine design
Dimensions Width: Depth: Hight:
51.57 42.76 75.79
Gross Weight: 1091.29 lbs Number of shelf levels: 20 Distance/Levels: 2.64 Capacity sheet pans (18x26) 20 Capacity steam pans (12x20) 40 Connected load (kW): 42 Electrical (Version 1) Voltage: 208 VAC Phases: 3 phase Amperage: 125 amps Electrical (Version 2) Voltage: 480 VAC Phase: 3 phase Amperage: 65 amps Hz: 50 or 60 Certifications: ETL, ETL Sanitation Protection (water tight): IPX5 Water Inlet Two 3/4 “ garden hose connedtion 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
Project: ________________________________ Location: ________________________________ Item #: ________________________________ Quantity: ________________________________
x
Model:
Multimax 20‐21 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 9 Modes of Operation: Vario‐Steaming Steaming Forced Steaming Combi‐Steam Cooking Convection LT‐cooking (cook & hold) Delta‐T Cooking Baking Banqueting/rethermalization Program capacity Up to 99 fully automatic programs with up to 5 steps.
Combitronic® Sequential cooking modes without programming. Memory Last program automatic recall for multi‐ batch operational ease. Timer digital Display with Hour : Minute, from 1 minute to 24 hours or continuous operation. Start time Programmable with up to 24 hours delay. Panel Touch keys and digital controls. Clear graphic symbols and large digital displays. Set/desired time and cooking temperature. Display of actual/desired internal temperature values. Infinitely variable dials (3). Operational, error and warning indicators. Clima‐Activ® Active moisture control in the cooking chamber. 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. 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. 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 autom atic return and shut off ‐ for use with door opened or closed. Bright interior lighting with halogen lamps. Roll‐in‐ trolley with supports, stabilising feature, securing device for pans and guide‐rails facilitating trolley. 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 Banquet systems Serial interface RS 485 ProConnect programming software Special voltages and marine design
Dimensions Width: Depth: Hight:
51.57 42.76 75.79
Gross Weight: 1091.29 lbs Number of shelf levels: 20 Distance/Levels: 2.64 Capacity sheet pans (18x26) 20 Capacity steam pans (12x20) 40 Connected load (kW): 42 Electrical (Version 1) Voltage: 208 VAC Phases: 3 phase Amperage: 125 amps Electrical (Version 2) Voltage: 480 VAC Phase: 3 phase Amperage: 65 amps Hz: 50 or 60 Certifications: ETL, ETL Sanitation Protection (water tight): IPX5 Water Inlet Two 3/4 “ garden hose connedtion 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
