Combi Convection Oven Steamer with simple to operate electronic programmable controls. OES 20.20 Combi Oven Steamer with Chef Peter Schellenbach. This is our largest model, it’s called a 20.20, that means it has 20 pans tall and it’s the 20 width as opposed to the 10 width, the 10 is the narrow; the 20 is the wider. It’s basically two 10 pan combi’s stacked on top of each other so it does have 2 heating elements, 2 fans, things like that. It does have the anti-microbial door handle again where that treatment is embedded in the resin, so scratches and nicks won’t harbor bacteria. It is a two stage door handle. The first stage to there will allow steam energy to vent out safely so that you don’t open it and get hit with a blast of steam. The second stage lifts up; the door opens, and then slides back. All of our full size combi’s have that disappearing door feature, and it’s great from a lot of perspectives. First is, it keeps the aisle way clear in front of the combi so the traffic flow doesn’t have to stop. The second thing is that when the door is all the way open, it isn’t blocking the piece of equipment sitting next to the oven, so the work flow doesn’t have to stop when the oven is being loaded. Most importantly, this large open door isn’t going to drift closed and burn anybody unloading or reloading the oven. This one is showing our standard control panel, we do offer this one and the easy touch across the entire line of combi’s. Assuming that the combi was manufactured after a certain date, the easy touch panel is retro-fittable onto a combi that has the standard control panel if they wanted to upgrade to the more precise control of the easy touch. It can do either racks like this that can hold full sheet trays, it will hold a steam table pan sideways on this rack so I can get 40 steam table pans, 42” steam table pans in this oven, 2 per rack times 20 racks. This cart can be removed and a different cart can go in, the other alternative cart that we have is a plate cassette, it has rings that hold dinner plates. This oven is specifically designed to banquet in a way called plated re-therm in which the food is prepped ahead of time, placed on the plate when it’s cold, and then the entire plate with the food on it is brought back up to serving temperature. This plate rack will hold, the plate rack that fits this oven will hold 96 plates at one time and a typical 96 plate re-therm can be accomplished in less than 15 minutes. Part of the fun of my job actually is that I get to play with these great pieces of equipment all the time. It is so fun to show somebody that they think that they know how it’s going to taste, and bring it out of the combi oven and it’s like watching them taste something for the first time. Because the combi can cook above and below 212 degrees in steam mode, I can do a low temperature steam for things like spinach and the flavor and the mouth feel, everything about that spinach is fantastic when it’s done at that low temperature steam. So it’s just exciting, it’s just fun because everybody gets to taste something out of here and they just can’t believe the quality of the food coming out of it so it’s very gratifying as a chef to be able to serve people food that causes that effect.
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Impress your customers with this OES 20.20 combi oven steamer! Capable of holding up to 40 steam table pans, this oven is perfect for catering weddings, banquets, and parties.
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