Parokonvektomata PKA 10-1/1PM
- Customer pickup,
- Courier
- In detail
Parokonvektomata non-programmable
Parokonvektomatpka 10-1/1PM
Parokonvektomat is intended to PKA 10-1/1 PM (model of 2012) of boylerny type for preparation of different dishes by processing method steam and hot air separately or is combined. Way of production of steam - the steam generator. The model combines reliability and productivity previous, and also number of new technical solutions which do its use even more convenient and light. At simultaneous preparation of different dishes each of them keeps the taste and aroma, the majority of vitaminova of mineral substances, looks appetizing and fresh.
Technical characteristics:
| Rated power consumption, kW | 12,5 |
| Rated voltage, In | 400/230 |
| The maximum temperature in the camera, °C | 270 |
| Gastroyemkost type | 1/1 |
| Quantity of the established gastroyemkost, piece. | 10 |
| Distance between gastroyemkost, mm | 70 |
| Quantity air TENG-ov, piece. | 3 |
| Quantity TENG-ov of the steam generator, piece. | 3 |
| Overall dimensions, mm | 840х800х1055 |
| Weight, kg | 145 |
| the control panel in Russian, the timer till 10 o'clock, the three-channel temperature probe, system of adjustment of humidity (from 0 to 100%), maintenance of temperature in the camera +/-1 °C, 5 speeds of rotation of the fan, the built-in cooling system of discharge, souls for sink, aerated door of oven, the double-thread mechanism of opening of door, system of closing of door "free hands", semi-automatic sink | |
Operating mode of parokonvektomat of boylerny type:
1. The convection mode (to 270 °C)
In this mode there is thermal treatment of food to use of the hot air which is evenly given by the camera fan at the same time the powerful current of hot air guaranteeing uniform temperature in all its points is formed.
2. The steam formation mode (to 100 °C)
Steam traditionally belongs to the most effective and widespread way of thermal treatment of food. In this mode preparation of products is carried out by means of the steam given to the internal camera circulating in it by means of the fan.
3. Steam at low temperatures (from 35 to 98 °C)
This mode is set for the products demanding delicate or partial processing used for cooking in sack, conservations, pasteurizations, suppressions, scaldings, thawing.
4. The combined mode (from 35 to 270 °C)
Mode of convection steam formation. This mode is combination of advantages of the mode of steam formation and convection at which the high speed of air circulation is reached, made up by the internal fan that guarantees the correct environment of preparation for all products and the ideal level of humidity.
5. Warming up mode
Heating happens due to simultaneous work air TENOV and the arriving steam (the amount of the arriving steam is more, than in the combined mode).