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NOTE:
When viewing the appliance from the front in its usual operating
position, the width (W) of the product is the total distance from
left to right ; the depth (D) of the product is the total distance
from front to back ; the height (H) is the total distance from the
bottom of the product to the top
Principle of Operation
The air movement created by the combined airflow of the one convection fans
coupled to a specially designed diffuser plate ensures that there is a smooth,
continuous flow around the oven interior.
This strips away from the product a layer of cold air (see fig a and b). As a
result the cooking times in Anvil ovens are reduced (when compared to
standard ovens) thereby saving operating costs.
The cooking temperatures can also be reduced by as much as 30°C (96°F).
Hot spots in the oven are virtually eliminated, thereby allowing all the shelves
in an ANVIL Convection Oven to be used cooking a full oven load, evenly,
without the need to move product from shelf to shelf. Ovens will also evenly
reconstitute large quantities of frozen and chilled food.
fig A
CONVECTION OVEN
DESCRIPTION
MODELS
Bake and Grill
FUNCTIONS
VOLTAGE (V)
POWER (kW)
DIMENSIONS (in) (W x D x H)
23 x 25 x 23
BOX DIMNS (in) (W x D x H)
28 x 26 x 28
PACKED WT (lbs)
COMPLIES WITH SPEC
Note: Output performance figures quoted are dependant on various factors.
Man ufa cture d by:
Sc i ent ific E n gi n e e ri n g ( Pt y) Lt d
So u t h Afric a
Website: www.anvilworld.com
fig B
PRIMA PRO
COA8004
220
2.6
91
UL 197
C O N V E C T I O N
O
V
E
N
23
M O D E L S :
C O A 8 0 0 4
22
NEMA 6 - 15P
220V
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